Tamarind Barbeque Sauce
|||1 oz. peanut oil|
|||3 large shallots, minced|
|||3 cloves garlic, minced|
|||2 tsp. hot chili paste|
|||1 tsp. coriander seed, finely ground|
|||1/2 tsp. anise seed, finely ground|
|||1 tbsp. The Perfect Purée Ginger, thawed|
|||12 oz. prepared hoisin sauce|
|||4 oz. The Perfect Purée Tamarind, thawed|
|||1 tsp. The Perfect Purée Lemon Zest, thawed|
|||2 tbsp. honey, or to taste|
|||3 oz. dark soy sauce, or to taste|
| Method: |
|1.||Heat a 2-quart saucepan over a medium-high burner. When the pan is hot, add the peanut oil. Add the shallot and garlic, chili paste, coriander, anise seed and Sweet Ginger purée. Sauté for 1 minute, stirring constantly.
|2.||Add the remaining ingredients and bring the pot to a simmer. Reduce the heat and cook at a bare simmer for 10 minutes, or until slightly thickened. Adjust the seasoning with salt or additional soy and honey.
|3.||Cool the sauce to room temperature, then refrigerate in a tightly covered container until use.
| Serving Suggestion: |
|This sauce is best brushed over Grilled or Roasted Pork and Fowl during the last few minutes of cooking. Serve with additional sauce as a condiment.