HOT-AND-SOUR SAUCE

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Hot-and-Sour Sauce image

This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes

Number Of Ingredients 13

1/4 cup grape seed or corn oil
1/2 cup thinly sliced shallots
1/4 cup thinly sliced garlic
2 tablespoons chopped dried red finger chiles
1/2 fresh red Thai chile
1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
1/8 teaspoon belacan (shrimp paste)
1 1/2 tablespoons palm sugar
2 tablespoons tamarind paste
2 tablespoons red-wine vinegar
2 tablespoons fresh lime juice
3/4 teaspoon nam pla (Thai fish sauce)
3/4 teaspoon salt

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.
  • Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

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