DIPPING SAUCES FOF TEMPURA

By stepjo7269

Cuisine at Home Issue No. 49 February 2005

Ingredients

• Sweet and Spicy Dipping Sauce Makes about 1/2 cup
• 1/2 C. white wine vinegar
• 1/4 C. sugar
• 1/4 C. brown sugar
• 2 cloves garlic, minced
• 1/4 tea. kosher salt
• 2 tea. red pepper flakes, or to taste
• ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
• ● Mash garlic with salt until pasty using the side of chef’s knife.
• ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
• ● Transfer to a bowl and cool to room temperature before serving.
• Asian-Flavored Aioli
• 1/2 C. mayonnaise (Reduced fat is fine.)
• 2 T. shallot, minced
• 2 T. hot chili sesame oil or toasted sesame oil
• 1 T. soy sauce
• 1 T. brown sugar
• 1 T. chopped fresh cilantro
• 1 tea. Dijon mustard
• 1/2 tea. anchovy paste
• 1 clove garlic, minced
• Juice of 1/2 lime
• ● Combine all ingredients, whisking until smooth.
• ● Chill until ready to serve.
• Gingered Soy Sauce
• 1/4 C. soy sauce
• 3 T. water
• 1 T. fresh ginger, minced
• 2 tea. brown sugar
• 1 tea. hot chile sesame oil or toasted sesame oil
• 1 scallion, sliced (green and white part)
• Juice of 1/2 lime or lemon
• ● Combine all ingredients.
• ● Let stand at room temperature for at least 10 minutes before serving.
• Sweet and Spicy Dipping Sauce Makes about 1/2 cup
• 1/2 C. white wine vinegar
• 1/4 C. sugar
• 1/4 C. brown sugar
• 2 cloves garlic, minced
• 1/4 tea. kosher salt
• 2 tea. red pepper flakes, or to taste
• ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
• ● Mash garlic with salt until pasty using the side of chef’s knife.
• ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
• ● Transfer to a bowl and cool to room temperature before serving.
• Asian-Flavored Aioli
• 1/2 C. mayonnaise (Reduced fat is fine.)
• 2 T. shallot, minced
• 2 T. hot chili sesame oil or toasted sesame oil
• 1 T. soy sauce
• 1 T. brown sugar
• 1 T. chopped fresh cilantro
• 1 tea. Dijon mustard
• 1/2 tea. anchovy paste
• 1 clove garlic, minced
• Juice of 1/2 lime
• ● Combine all ingredients, whisking until smooth.
• ● Chill until ready to serve.
• Gingered Soy Sauce
• 1/4 C. soy sauce
• 3 T. water
• 1 T. fresh ginger, minced
• 2 tea. brown sugar
• 1 tea. hot chile sesame oil or toasted sesame oil
• 1 scallion, sliced (green and white part)
• Juice of 1/2 lime or lemon
• ● Combine all ingredients.
• ● Let stand at room temperature for at least 10 minutes before serving.
• Sweet and Spicy Dipping Sauce Makes about 1/2 cup
• 1/2 C. white wine vinegar
• 1/4 C. sugar
• 1/4 C. brown sugar
• 2 cloves garlic, minced
• 1/4 tea. kosher salt
• 2 tea. red pepper flakes, or to taste
• ● Simmer vinegar and both sugars in a saucepan over medium heat for 5 minutes, stirring occasionally to dissolve sugar.
• ● Mash garlic with salt until pasty using the side of chef’s knife.
• ● Off heat, add garlic paste and pepper flakes to vinegar mixture.
• ● Transfer to a bowl and cool to room temperature before serving.
• Asian-Flavored Aioli
• 1/2 C. mayonnaise (Reduced fat is fine.)
• 2 T. shallot, minced
• 2 T. hot chili sesame oil or toasted sesame oil
• 1 T. soy sauce
• 1 T. brown sugar
• 1 T. chopped fresh cilantro
• 1 tea. Dijon mustard
• 1/2 tea. anchovy paste
• 1 clove garlic, minced
• Juice of 1/2 lime
• ● Combine all ingredients, whisking until smooth.
• ● Chill until ready to serve.
• Gingered Soy Sauce
• 1/4 C. soy sauce
• 3 T. water
• 1 T. fresh ginger, minced
• 2 tea. brown sugar
• 1 tea. hot chile sesame oil or toasted sesame oil
• 1 scallion, sliced (green and white part)
• Juice of 1/2 lime or lemon
• ● Combine all ingredients.
• ● Let stand at room temperature for at least 10 minutes before serving.

Preparation

Step 1

Prepare as above.