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Year of the Sauce:  Week 17

I’ve started to notice a trend about sauces.  Some sauces are ridiculously easy to make, so much so that they barely feel like cooking.  And yet, the impact they can have on the dish they accompany is huge.  Adding a sauce to a meal can make an enormous difference to how fancy and put together that meal feels, even if it only took 2-3 minutes to whip up.

This is good news.  This means that I can make all of my food dramatically more impressive and more delicious with minimal extra effort.  Win.

This dipping sauce perks up potstickers, dumplings, egg rolls, wontons, or any other Asian snacks you might want to serve.  And even if the snack itself isn’t homemade, adding a homemade sauce will just bring it up a notch (plus you don’t have to serve a store bought sauce that’s really just full of high fructose corn syrup.)  Be sure to give it a stir just before serving.

  • 1/2 cup soy sauce
  • 5 tablespoons white vinegar
  • 4 teaspoons Sriracha sauce
  • 2 tablespoons sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon toasted sesame oil
  • Scallion greens (optional), for garnish

Whisk all ingredients together in a medium bowl.  Serve with potstickers, dumplings, egg rolls or other snacks.

Source:  Martha Stewart

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