Thread 21493732

Post recipes for sauces.

Char Siu
1/2 cup of honey
1/2 cup of water
2 tbs of hoisin sauce
1tsp of soy sauce
1/2 tsp Chinese five spice powder
1/4 tsp of garlic powder (or one clove pressed)
1/2 tsp salt
1 1/2 tablespoon of cornstarch

Place all ingredients in a blender and blend until smooth. (Alternatively use a small food processor, or put in a sauce pan and blend with an emulsion blender)

Transfer blended ingredients to a sauce pan

Heat on medium heat until thickened while whisking constantly

The sauce will darker as you cook, that's normal. Char Siu prepared this way will be dark brown, to make it red either add red food coloring or (traditionally) replace corn starch with red yeast rice powder. Either way, this primarily a cosmetic difference.

Note: this is very sweet sauce primarily used for marinade and glazing. It's really to strong to use as a stand alone thing.

>>21493732 (OP)
Traditional teriyaki sauce

Combine equal parts sake, mirin, and soy sauce in sauce pan.

Bring to a light boil and lower the heat to a simmer.

Let it simmer uncovered until it has reduced by half to 2/3 volume.

Add sugar to sweeten further if desired.
Add toasted sesame seeds if desired.

That's it. Teriyaki sauce is retardedly simple to make and a lot of recipes are overly complex to work around not having sake or mirin on hand. Use clear sake though not the clouded kind.

>>21493732 (OP)
my latest has been a game changer here
equal parts bulls eye and open pit BBQ sauces
you don't even have to simmer it. just mix it

>>21493732 (OP)
Chipotle Sauce

1 can of chipotles in adobo sauce
1 juiced lime
1 cup of sour cream (I've been told you can use Greek yogurt instead. But I haven't tried it.)
1/2 cup of mayo
1 or 2 cloves of garlic
1 teaspoon of maple syrup
1 teaspoon of soy sauce
Salt

Put everything except the mayo and sour cream and salt into a food processor. Process until smooth. Transfer to a bowl. Add mayo and sour cream. Mix until well blended. Salt to taste.

>>21495532
>1 teaspoon of maple syrup
molasses might work but I don't think I could put maple in there

I'm looking for taco sauce that I bought in stores, but I want to make it my self and I don't see any recipes online
It's the La Victoria salsa brava HOT sauce. but it's not a normal hot sauce
I'd really like to jar something similar up with the chillipeppers I have growing. serano and jalapeno,

>>21495846
It tastes fine, honey works as well. But maple syrup is a smidge better.

>>21493732 (OP)
enjoy diabetes

>>21493732 (OP)
Replace the honey with maltose, remove the starch, add one to three blocks of red tofu and at least one tablespoon of the juice as well.
Both color and flavor come from the tofu, they don't use red yeast powder, that is used to ferment the tofu initially.

bump because amazing thread

>>21497082
Shut the fuck up

>>21497118
no I don't think I will

Maybe do some sauces without sugar.

>>21497196
here's my water sauce recipe for you.

1 cup of water (bring to boil)
add 3 tablespoons of water
turn off heat add 1 teaspoon of water.
finish with a sprinkle of water (don't add too much at this point).

>>21493732 (OP)
Chinese fag here (nee-how).

Just going to rattle off a few basic ones.

Chilli sauce (like siracha)
1kg chilies, 3 teaspoons salt, 4 tablespoons sugar 2/3 cup rice vinegar.
Just boil the chillies until they are tender in a minimal ammount of water and add the chillies (not the water) and everything else to a blender.
Chinese people don't eat red oil with everything, often we eat this fresh one.

soya,vinegar,chilli (mostly for dumplings)
half cup light soya, 2 tablespoons black chinese vinegar,2 red chillies diced. If you can't get black chinese vinegar, use red wine vinegar NOT balsamic. no balsamic vinegar.

Red vinegar sauce
half cup red rice veinegar, three tablespoons shredded ginger. This dip cuts through fat and salt of heavy meat dishes

garlic sauce
2 cloves crusg\hed garlic,teaspoon reive venegar,2 teaspoon light soya, 3tsp dark soya,tablespoon sugar, 3 teaspoon sesame oil.
you may know thisas dumpling sauce

peking duck sauce is just hoisin, sugar and sesame oil, ideally use dextrose because iy makes a better glaze

sweet and sour.
teaspoon light soya,2/3 cup caster, 1/2 cup rice vinegar, third of a cup american ketchup, two teaspoons corn flour. mic corn flour with tap water into a thin paste, add everything else, easiest to cook this in the microwave.

sweet aromatoc soya (for sichuan dumpling, add it to the red oil dressing)
100ml dark soya,
200ml water,6 tablespoon brown sugar, cassia bark (chinese cinamon), 1/2 teaspoon of each fennel,star anise,sichuan peppercorn, crushed knob of ginger. simmer for 20 minutes then strain, keeps forever.

sichuan dressing (for salads, dumplings)
5g crushed red pepper flake,half cup vegetable oil, 2tbsp tamari,4tsp chinese black vinegar, 1tbst fresh cilantro, 2tsp sugar, 2tbst water. heat the chilli in oil then add everything else

>>21493732 (OP)
dijon cream sauce

sautee finely minced shallot
deglaze in white wine
slowly add cream
add dijon mustard to taste
add salt and fresh herbs
whisk together and simmer until cream thickens

Herb Sauce:
Toast 1/2 cup cashews in cast iron. Char 3-6 Thai banana peppers, 2-4 Thai green chilies (or 6 Jalapenos), 4-5 spring onions until blackened. Food processor: cashews + charred veg + 1-2 tbsp crushed green peppercorns + culantro + cilantro + parsley + holy basil + Thai basil + Italian basil + mint + oregano + dill. Drizzle 1/3 cup olive oil while pulsing. Add lime juice + salt. Rest 30 mins.

Yogurt Drizzle:
Toast 1.5 tsp cumin. Roast whole garlic head (400°F, 30-40 mins). Mix: 1 cup Greek yogurt + toasted cumin + 1/2 tsp smoked paprika + 2-3 mashed roasted garlic cloves + 1/2 lime juice. Thin with milk/cream/olive oil. Salt to taste.Rest15mins.

bumpling bang bang sauce:
This is like a dandan mien dressing, which white people sometimes use for other things.
2tbsp tahini, 3tbsp light soya, 2tbsp black chinese vinegar,2tsp sugar, pinch 5 spice powder, 1/2 cup (yes, really) red oil, 2 cloves minced garlic, 1/4 cup chicken stock.

Chinese XO sauce (rare)
60g dried shrimp, 60g dried scallop, 60g procciuto, cup of boiled water, cup vegetable oil, 6 garlic cloves, 2 challotes, 6 long red chillies diced, 3 long red chillies soaked, 1tbsp sugar, pinch salt.

rehydrate the scallop and shrimp seperately, fry the scallop in oil saving the scalop water but throw away shrimp water, remove scallop, fry shrimp and challotes till brown, add procutto and chillies, add everything including scallop water and reduce.

This sauce is very high in unami, you can use fresh shrimp in jar or fresh scallop. personally I think it's piggu.

Red oil:
This is a whole genre of sauce. it is basically made by pouring hot groundnut oil over flaked chilli to toast it, and left the infuse.
There is a botulism risk with this one so we never put anything in it which is not dry. dry spice, oil. it's very quick to make so often it's made as needed rather than jarred up.

If you want to make aromatic versions, the correct way is to simmer whole spice, green oinion etc in the oil to begin with, remove those things, so it's just plain flavored oil, then toast the chilli with it.

If you put a total heap of shit in with red oil, it becomes laoganma, red oil mixed with random shit. douchi, MSG, salt, sugar. There is no reason to mix any of these things in as the oil will not absorb flavor and it makes the red oil less usable generally.

Some things will just burn in the oil, so the best way is to start the oil at a low temperature with easily burning things in a metal strainer (tea strainer works) like fennel, cumin, sichuan peppercorn then move onto to spice which won't burn like cassia, star anise, then finally green onion

Although Chinese I work in non chinese place (herro) so here are a few more.

Big mac sauce
whole egg mayonaise, white vinegar, yellow american mustard, diced white onion, salt, sugar, msg, I think it used to have gherkin relish instead of sugar.

Russian dressing (which is american
1/2 cup
mayonnaise
3 Tbsp.
ketchup-style chili sauce or ketchup
4 tsp.
sweet relish
2
to 4 tsp. prepared horseradish (optional)
1 tsp.
Worcestershire sauce
1/2 tsp.
garlic powder
1/2 tsp.
kosher salt
1/2 tsp.
freshly ground black pepper

For actually Russian food I just dice capers, fresh dill, whole egg mayonnaise and horseradish. I use this for all my canape.
It is basically the dressing for salayad oliver so you can use it on potato salad or as an aioli.

>>21493741
people buy this in bottles and IDK why.

>>21497274
Try again Mr. Diabetes.

teriyaki sauce (braindead edition):
soy sauce
rice vinegar or some alcohol or something similar
brown sugar/fish sauce/oyster sauce/honey
optional:
ginger, starch slurry, minced garlic

>>21493732 (OP)
Marsala sauce

1 pound of baby bella mushrooms (rinse and sliced)
1/2 cup marsala wine
1/2 cup of heavy cream
1/2 cup of beef stock
1 to 2 tsp dried rosemary (or one fresh sprig worth of leaves)
4 tbs of butter

Melt the butter in a pan large enough for mushrooms
Stir fry the mushrooms in the butter until cooked thoroughly (fuckers shrink a lot)
Add the wine and bring it to a boil
Let it boil for five to ten minutes to cook off some of the alcohol
Add the cream, stock, and rosemary
Bring to a light boil
Reduce to simmer
Let simmer until the sauce has turned brown and thickened (time varies from 20-40 minutes on average, sometimes longer)

Easy sauce to make and very tasty, but surprisingly one of the more expensive sauces out there.

>>21497196
Honestly, you can't considering sugar is a natural component of a lot of fruits, vegetables, and such.

You don't need ADDED sugar for a lot of sauces, but avoiding it outright for a sauce outside of mayo and some vinegarettes is pretty difficult.

>>21493732 (OP)
Soy-Garlic glaze for korean fried chicken or tofu

>fat knob of ginger roughly sliced
>equal or more amount of sliced roughly garlic (at least like 4 large cloves of garlic)
>1 green onion roughly sliced
>1 tsp rice wine vinegar
>1 tsp of sesame oil
>1 tsp of lao gan ma (or whatever chili crisp you got)
>1 tbsp of red miso
>equal parts mirin, light soyce, dark soy sauce, shaoxing wine and water until all aromatics are submerged
bring to simmer and reduce by half, pass through fine mesh strainer and keep reducing until desired thickness, finish with toasted sesame seeds

>>21493732 (OP)
You really put 1/2 cup of honey in your blender?

STOP
>adding sugar, brown sugar, honey to your sauces for sweetness
>using corn/potato starch slurries and beurre manie for thickener
START
>adding shallots, carrots, sherry, mirin, port, madeira, marsala, sambuca, brandy for sweetness
>using ultra-gelatinous stocks and higher quality unsalted butter

>>21497303
谢谢

>>21499047
>but avoiding it outright for a sauce outside of mayo and some vinegarettes is pretty difficult.
It's pretty easy.

>>21499047
Your taste buds are jacked up sugar boi

Many recipes call for red fermented tofu. I take it you don't think it's necessary?

>>21499451
>>21500241
why are you faggots so scared of a little sugar? are you 90? people are talking about adding natural sugars and honey, not dumping tablespoons of it.

>>21502203
You could just make some real sauce instead and not this crap.

>>21502156
white fermented tofu is the next best substitute for mine >>21499077

any mexican salsa recipes that make use of all the chicken bones and trim i have?

>>21502343
mole

how do i make GOOD fish stock?

>>21498986
Marsala sauce is delicious. I like to add a little nutmeg

>>21503669
From le guide culinaire:
10 kg bones and trimmings of sole, whiting or brill (you could probably also use any other white fish)
500 g sliced onions
250 g champignon trimmings
15 g peppercorns
100 g parsley stalks
juice of 1 lemon
10 l water
1 bottle dry white wine
40 g salt

Place the onions, parsley stalks and mushroom trimmings into a pan, add the bones and trimmings of fish, cover with the water and add the wine and lemon juice. Bring to the boil quickly and skim carefully. Allow to simmer very gently for 20 minutes then add the peppercorns and continue cooking for another 10 minutes. Pass through a strainer and use as required.

>>21493732 (OP)
opinions on chimichurri?
had it w/ skirt steak at a puerto rican place and shit was divine. i mixed most of it in with my rice, though

>>21504704
Needs to sit in the fridge for at least a day to come together properly, otherwise it’s more of a glorified condiment.

>>21495846
>Ingredients: Water, tomato paste, red jalapeño peppers, onions, modified food starch, less than 2% of salt, distilled vinegar, spices, citric acid, garlic, sodium benzoate (a preservative)

>>21493732 (OP)
I like jeow a lot on meats and it keeps for weeks in the refrigerator.
https://www.saengskitchen.com/laorecipes/jeowsom#jeowsom=

>>21504704
If you are interested I can leave my authentic chimichurri recipe. I've seen many foreigners make chimichurri wrong, either using the wrong ingredients, or using a blender. (NO, PLEASE NO). So imma leave you the recipe on how to make the real deal.

Chimichurri Recipe (Beef dressing)
You'll need
1 garlic (3 cloves whole, finely chop the rest)
2 tsp of oregano
1 tsp of dried chili flakes **
1 tsp of smoked paprika *
3-4 dried bay leaves *
1 tsp of black pepper
3 tsp of very finely chopped parsley (as fine as you can chop it without using a blender)
salt
a neutral oil (ie. sunflower or corn, NOT olive)
red wine vinegar ***

1. First step, prepare the salmuera (brine) solution.
In a bottle, mix warm water with salt, the paprika, the dried bay leaves, and the black pepper. You should add 100 grams of salt per every litre of water (so 4 tsp for 750 ml, 5 tsp for a litre). Adjust the amount of paprika, bay leaves and black pepper accordingly. (This recipe's amounts are for 750 ml of brine) Add 3 cloves of garlic (for 750 ml, adjust accordingly otherwise). Shake the bottle vividly, until all the salt has dissolved. Finally, poke holes in the bottle cap so that you can apply the brine in a spray form.

2. On a bowl, mix 2 tsp of oregano with 1 tsp of chili flakes.

3. Gently add the brine solution in small amounts. Your goal here is to humidify the herbal mix you created, so that it releases its flavor. The amount of brine should be enough that everything is moist but there is no water visible. All water should be absorved by the herbs. If you see water, you poured in too much. So do it slowly, in several small steps.

4. Let your humid herbal mix rest for ~20 minutes.

5. While that is resting, you can chop the rest of the garlic and the parsley into very fine bits. Chop it as small as you can. Resist the urge to use a blender, you do NOT want a paste consistency.
(Cont)

>>21504936
>>21504704
(Continued)
6. Add 1 tsp of chopped garlic and 3 tsp of chopped parsley into the bowl and gently mix it with the rest of the herbs.

7. Now, we begin to add the oil and vinegar. Your goal here is to have 3 times the amount of oil for 1 time the amount of vinegar. Keep adding in this proportion until you get a sauce that is half oil and half herbs. It should have a consistency similar to pesto, like in your pic. It should not look like a paste or a blended liquid. It's supposed to be an oily substance with herbs, and not fully integrated.
For the above proportions, 15 tsp of oil and 5 tsp of vinegar should be good, but your mileage may vary.

Done. Enjoy your chimichurri.

General notes:
* These ingredients can be omitted from the brine. However I recommend you do it my way.
** Make sure you use the South American variety of chili flakes (aji molido). Check if you can find it on any specialty store. Central American chilies are spicier than the South American variety and Chimichurri is supposed to be a very mild dressing to bring out the flavor of the meat, not to overpower it. Do NOT replace this ingredient with habanero peppers or jalapeño peppers as some recipes suggest, try to get the real deal. You don't want a spicy sauce, it should barely have a kick to it.
*** This is THE MOST IMPORTANT ingredient. Red Wine Vinegar. Do NOT use any other type of vinegar, it will taste like shit if you do.

Also, you will notice that you will have a lot of leftover brine left. That is fine. You can use that for spraying on the meat while you are grilling it. (Apply sporadically and only after the beef is making sizzling noises... don't oversalt the meat beforehand if you are gonna be applying brine)

Finally, leaving your chimichurri to rest for 1 day is not necessary with this recipe. That's why we did the humidification step to release the aromas. However, if you want to be on the safe side, do it.

robot coupe blixer 4 under $500 worth? the single speed commercial series a, not the variable speed one.

>>21493732 (OP)
>honey
Stopped reading. Closing thread.

Simple miso almond sauce:

2 Tbps miso
3 Tbsp almond butter

Boil some water and then and it in until you get the consistency you want. Optionally you can add in a little lime juice, or some salt/soy sauce to taste. You can mess with the ratios, too, if you prefer it heavier or lighter on the miso flavor.

what's a good sweet sauce I can pour over ice cream?