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Sauces

Stir fry brown sauce​

  1. 1 tbsp dark soy sauce
  2. 3 tbsp light soy sauce
  3. 1 tbsp oyster sauce
  4. 1 tsp of sugar
  5. 1 tsp of salt
  6. 1 tsp chicken stock
  7. 1/4 cup boiling water

Keep in the refrigerator.

Use 1/3 or 1/4 of this batch size for any typical stir-fry dish, and thicken with a cornstarch slurry in the final stages of cooking.

Stir fry sauce​

  • Salt: 1/2 tsp
  • Sugar: 1 tsp
  • Cooking wine: 1 tbsp
  • Chicken bouillon powder: 1 tsp
  • Cornstarch: 2 tsp
  • Water: 2 tbsp
  • Oyster sauce: 1 tsp

Mix all ingredients together. Add to the wok at the end of cooking.

Japanese sauces and dressings​

Traditional teriyaki sauce​

Usual use: A sweet-savory glaze for grilled chicken, beef, pork, tofu, or fish (especially salmon).

  • Soy sauce: 1/2 cup (120ml)
  • Mirin: 1/2 cup (120ml)
  • Sake: 1/2 cup (120ml)
  • Sugar: 1.5 tbsp (22g)
  1. Combine the soy sauce, mirin, sake, and sugar in a small saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved.
  3. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce reduces by one-third and becomes slightly syrupy.
  4. Let the sauce cool. Store in an airtight container in the refrigerator.

Wafu dressing​

Usual use: A refreshing salad dressing for fresh greens, shredded cabbage, tomatoes, or cold tofu.

  • Soy sauce: 3 tbsp (45ml)
  • Rice vinegar: 3 tbsp (45ml)
  • Neutral vegetable oil: 1/4 cup (60ml)
  • Sesame oil: 1 tsp (5ml)
  • Grated onion: 2 tbsp (30g)
  • Sugar: 1 tbsp (12g)
  • Toasted sesame seeds: 1 tsp (3g)
  1. Grate the onion using a fine grater.
  2. Combine the grated onion, rice vinegar, soy sauce, vegetable oil, sugar, sesame oil, and toasted sesame seeds in a small bowl or jar.
  3. Whisk vigorously (or seal the jar and shake well) until the sugar is fully dissolved and the mixture is emulsified.
  4. Store in an airtight container in the refrigerator for up to 1 week. Shake well before serving.

Basic wafu dressing​

Usual use: A simple, quick salad dressing for everyday green salads.

  • Soy sauce: 2 tbsp
  • Rice vinegar: 2 tbsp
  • Neutral vegetable oil: 2 tbsp
  • Toasted white sesame seeds: 1 tbsp
  • Sugar: 1 tsp
  1. Combine the toasted white sesame seeds, neutral vegetable oil, sugar, rice vinegar, and soy sauce in a small bowl or jar.
  2. Whisk vigorously (or seal the jar and shake well) until the sugar is fully dissolved and the mixture is emulsified.
  3. Store in an airtight container in the refrigerator. Shake well before serving.

Chuka dressing​

Usual use: A sesame-soy dressing for seaweed salads, glass noodles (harusame), sliced cucumbers, or cold noodle dishes.

  • Soy sauce: 1.5 tbsp
  • Rice vinegar: 1.5 tbsp
  • Toasted sesame oil: 1 tbsp
  • Toasted ground sesame seeds: 1 tbsp
  • Sugar: 1 tsp
  1. Combine the soy sauce, rice vinegar, toasted sesame oil, sugar, and toasted ground sesame seeds in a small bowl or jar.
  2. Whisk vigorously (or seal the jar and shake well) until the sugar is fully dissolved and the ingredients are well emulsified.
  3. Store in an airtight container in the refrigerator. Shake well before serving.

Miso dressing​

Usual use: A rich dressing or dip for sturdy greens, steamed/roasted vegetables, tofu, or root vegetables.

  • Water: 1 tbsp
  • Extra virgin olive oil: 1 tbsp
  • Rice vinegar: 1 tbsp
  • Miso: 2 tbsp
  • Sugar: 1/2 tsp
  • Ground black pepper: 1/8 tsp
  1. Combine the water, extra virgin olive oil, rice vinegar, miso, sugar, and ground black pepper in a small bowl or jar.
  2. Whisk vigorously (or seal the jar and shake well) until the miso is fully dissolved and the mixture is emulsified.
  3. Store in an airtight container in the refrigerator for up to 3 days. Shake well before serving.

Korean sauces and dressings​

Ssamjang (쌈장)​

Usual use: A thick, savory barbecue dipping sauce for grilled meats (wrapped in lettuce leaves) and dipping fresh vegetables.

  • Toasted sesame oil: 1 tbsp (15ml)
  • Honey or corn syrup: 1 tbsp (15ml)
  • Doenjang (fermented soybean paste): 2 tbsp (30g)
  • Gochujang (Korean chili paste): 1 tbsp (15g)
  • Minced garlic: 1 tsp (5g)
  • Chopped scallion: 1 tbsp (10g)
  • Toasted sesame seeds: 1 tsp (3g)
  1. Combine the toasted sesame oil, honey, doenjang, gochujang, and minced garlic in a small bowl.
  2. Mix thoroughly until the mixture is uniform and smooth.
  3. Stir in the chopped scallion and toasted sesame seeds just before serving.

Yangnyeom sauce (Korean chicken glaze)​

Usual use: A sweet, sticky, and spicy glaze used to coat Korean fried chicken, glazed meatballs, or barbecue meats.

  • Rice syrup or honey: 3 tbsp (45ml)
  • Soy sauce: 2 tbsp (30ml)
  • Mirin: 2 tbsp (30ml)
  • Toasted sesame oil: 1 tbsp (15ml)
  • Gochujang (Korean chili paste): 3 tbsp (45g)
  • Minced garlic: 1 tbsp (15g)
  • Grated ginger: 1 tsp (5g)
  • Brown sugar: 1 tbsp (12g)
  1. Combine all the liquids (rice syrup, soy sauce, mirin, sesame oil) and Gochujang in a small saucepan over medium heat.
  2. Whisk in the minced garlic, grated ginger, and brown sugar.
  3. Bring the mixture to a gentle simmer, stirring constantly, for about 2-3 minutes until the sugar dissolves and the glaze thickens slightly.
  4. Coat fried chicken or proteins immediately, or store in the refrigerator.

Chogochujang (초고추장)​

Usual use: A sweet, sour, and spicy dipping sauce commonly served with blanched broccoli, seafood (octopus, raw fish), or dumplings.

  • Rice vinegar: 2 tbsp (30ml)
  • Honey: 1 tbsp (15ml)
  • Toasted sesame oil: 1/2 tsp (5ml)
  • Gochujang (Korean chili paste): 3 tbsp (45g)
  • Sugar: 1 tbsp (12g)
  • Toasted sesame seeds: 1 tsp (3g)
  1. Combine the rice vinegar, honey, and toasted sesame oil in a small bowl.
  2. Stir in the Gochujang and sugar, whisking until the sugar is fully dissolved and the sauce is smooth.
  3. Sprinkle toasted sesame seeds on top before serving. Store in the refrigerator for up to 2 weeks.

Cho-ganjang (Korean pancake dipping sauce / 초간장)​

Usual use: A tangy, savory dipping sauce for savory pancakes (pajeon, kimchijeon/kimchi pancakes), dumplings, or fried snacks.

  • Soy sauce: 2 tbsp (30ml)
  • Rice vinegar: 1 tbsp (15ml)
  • Water: 1 tbsp (15ml)
  • Sugar: 1/2 tsp (2g)
  • Toasted sesame oil: 1/2 tsp (2ml)
  • Minced garlic: 1/2 tsp (2g)
  • Chopped scallion: 1 tbsp (10g)
  • Toasted sesame seeds: 1/2 tsp (1g)
  • Gochugaru (Korean chili flakes): 1/2 tsp (1g)
  1. Combine the soy sauce, rice vinegar, water, and sugar in a small bowl. Stir until the sugar is completely dissolved.
  2. Add the toasted sesame oil, minced garlic, chopped scallion, toasted sesame seeds, and gochugaru.
  3. Whisk together until well combined. Serve immediately alongside fresh, hot kimchi pancakes.

Marsala mushroom sauce​

  • Marsala: 250g
  • Honey: 1 tbsp
  • Gelatine: 2 packs
  • Chicken stock: 100g
  • Tomato paste: 10g
  • Worcester sauce: 40g
  • 2 packets of powdered gelatine (14g)
  • Brown button mushrooms: 8 / 100g
  • Shallot: 1, diced
  • Garlic: 3 cloves, diced
  1. Mix all liquids + honey + gelatine.
  2. Cook meat, like chicken.
  3. When done, reserve.
  4. Add 3 tbsp button to pan, the mushrooms and salt.
  5. Scrub fond with wooden spatula.
  6. When the mushrooms are brown, add garlic and shallot.
  7. When shallots are done, deglaze with the marsala mixture.
  8. Let reduce until the sauce thickens.
  9. Add 50g of cold butter and stir in, serve.

Mustard tarragon sauce​

  • Tarragon: 2-3g chopped
  • Shallot: 50g, diced
  • Parsley: 5g
  • Garlic: 3 cloves, diced
  • Dry white wine (chardonnay): 250g
  • Chicken stock: 100g
  • 2 packs of gelatine (14g)
  • Grainy mustard: 25g
  • Heavy cream: 40g
  1. Sear meat (pork) and reserve.
  2. Add 2 tbsp butt and shallot, garlic and salt.
  3. When brown, add gelatine mix. Reduce for 6-7 minutes.
  4. Low heat: add 25g grainy mustard, 40g heavy cream, parsley, tarragon.
  5. Stir for a minute and serve.

Sauce bordelaise​

  • Shallot: 50g, diced
  • Garlic: 3 cloves, diced
  • Fruity red wine (cab, merlot ): 250g
  • Demi glace: 42g (1 package)
  1. Sear meat (pork) and reserve.
  2. Add 2 tbsp butter and shallot, garlic and salt.
  3. When brown, add gelatine mix. Reduce for 6-7 minutes.
  4. Low heat: add 3 tbsp butter.
  5. Stir for a minute and serve.

Dip au roquefort​

  • Roquefort: 100g
  • Crème fraîche: 7.5cl
  • Sauce Worcestershire: 0.5 cac
  • Cerneaux de noix: 50g
  • Poivre du moulin
  1. Hachez les noix. Mixez le roquefort, la créme fraîche et la sauce Worcestershire. Poivrez et salez légérement.
  2. Mélangez la sauce au roquefort avec les noix hachées.
  3. Servez ce dip avec des bâtonnets de céleri-branche.

Tahini + Cacao​

Mix 2 tablespoons of tahini, 2.5 tablespoons of honey, 2 teaspoons of cocoa.

Tahini salad dressing​

  • 2 tablespoons tahini
  • 1 lemon juice
  • 5 tablespoons olive oil
  • 2 tablespoons yogurt
  • Salt
  • Pepper

Chicken sauce​

  1. Get fond.
  2. Throw in chopped shallots, garlic, salt.
  3. Scrape fond with a wooden spatula.
  4. Add white wine, reduce by half.
  5. Add chicken stock, reduce by half.
  6. Temper 1 tbsp of dijon mustard in a small bowl with a bit of the sauce.
  7. Add the mustard back to the sauce.
  8. Add some cubes of cold butter off heat, stir in.
  9. Stir well with a whisk.
  10. Squeeze in lemon juice to taste.

Velouté​

1 part butter, 1 part flour, 15 parts stock.

  1. Melt 2 tbsp butter in a saucepan over medium heat.
  2. Whisk in 2 tbsp flour
  3. Cook on low heat.
  4. Once is looks like wet sand, slowly whisk in 1 cup of warm stock (chicken, fish, vegetable). Always on low heat.