Servings: 8 Servings
Calories: 35kcal
Equipment
- whisk
- Grinder
- Mixing bowl
- Measuring spoon
Ingredients
- 0.13 cup Water
- 3/4 tsp Cornstarch
- 0.38 tsp Anchovy Sauce
- 0.67 cup White Wine
- 1 tsp Salt
- 3/4 tbsp Sugar
- 3/4 tsp Yellow Mustard Seeds
- 1/4 tsp Whole Black Peppercorns
- 1/4 tsp Minced Ginger
- 4 tsp Onion Minced
- 2 Garlic Cloves Minced
- 1 tbsp Dry Sherry
- 1 pinch Red Pepper Flakes
Instructions
- In a mixing bowl, combine water and cornstarch until well mixed.
- Add anchovy sauce, white wine, salt, sugar, mustard seeds, peppercorns, ginger, onion, garlic cloves and sherry to a small saucepan.
- Cook over medium heat until the mixture begins to boil.
- Slowly whisk in the cornstarch and water mixture while constantly stirring.
- Continue cooking for an additional 2-3 minutes, or until the sauce has thickened.
- Remove from heat and let cool before transferring to a storage container.
- Store in the refrigerator for up to two weeks, or use immediately.
Notes
• To make this sauce vegan, substitute the white wine with vegetable broth.
• For a spicier sauce, add more cayenne pepper.
• For a richer flavor, add a tablespoon of butter or olive oil.
• The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
• To make a thinner sauce, add a little more white wine.
• The sauce can be used as a marinade for meats or fish.
Nutrition
Calories: 35kcal
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