Tamarind Barbeque Sauce

18 oz.

20 minutes

David Katz, Consulting Chef

    • 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
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.