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Home > Recipes > With Classic Roasted Vegetable Demi-Glace
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Spicy Ginger Garlic Sauce
Serves 6
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Ingredients:
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- 2 oz. (60 g) Sugar
- 1 T. (15 mL) Peanut Oil
- 2 T. (30 mL) Shallots, sliced thinly
- 2 in. (5 cm) piece Ginger, peeled and sliced
- 2 cloves Garlic, sliced thinly
- 2 oz. (60 g) Red Pepper, coarsely chopped
- 1 T. (15 mL) Red chilli paste
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- ¼ t. (1 mL) Curry Powder
- ½ Fresh Lime, juice only
- ½ c. (125 mL) Apple Juice
- 1½ (45 g) Veggie-Glace Gold®
- ½ (125 mL) White Vinegar
- 1 T. (15 mL) Soy Sauce
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Heat sugar over moderate heat until caramelised (amber in colour) Add Peanut oil and sauté shallots, ginger, garlic, pepper and chilli paste for 1-2 minutes or until shallots are translucent. Add curry powder and cook briefly. Add lime and apple juice and reduce by half. Add
Veggie-Glace Gold®
and vinegar. Bring to the boil and stir until dissolved and sauce is at the desired consistency. Add soy sauce, then strain and serve over steamed vegetables, chicken, fish etc.
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