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Tamarind Barbeque Sauce18 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 |
| 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. | |
