Category: Sauce

Ssamjang (Korean Dipping Sauce)

Ssamjang

Equipment

  • equipment

Ingredients

  • .25 cup doenjang
  • 2 Tbsp gochujang
  • 2 Tbsp toasted sesame oil
  • .5 Tbsp honey
  • 2 tsp toasted sesame seeds
  • .5 tsp minced garlic
  • 10 g onion , thinly sliced
  • 2 Tbsp walnuts
  • 10 g apple

Instructions

  1. Put all ingredients in a food processor and blend until the texture is smooth. It will takes about 1 min. Transfer the sauce into a serving bowl.

Notes

original source: My Korean Kitchen

Lemon Sauce

Lemon Sauce

Equipment

  • strainer

Ingredients

  • .15 cup sugar
  • .5 Tbsp cornstarch
  • 6 Tbsp water
  • 2 Tbsp lemon juice
  • 2 slices lemon
  • .5 tsp lemon zest

Instructions

  1. Whisk sugar and cornstarch together.
  2. Add water and whisk over low heat.
  3. Whisk until mixture thickens (2 min).
  4. Stir in lemon juice, lemon slices, and lemon zest.
  5. Strain and cool.

Raspberry Sauce

Rasberry Sauce

Equipment

  • fine mesh sieve

Ingredients

  • 1 cup raspberry
  • 1 Tbsp powdered sugar
  • Dash of lemon juice

Instructions

  1. Cook raspberry and powdered sugar in a pot until soft. Add in lemon juice.
  2. Push through a fine mesh sieve to remove seeds.

Butterscotch Sauce

original source

Butterscotch Sauce

Ingredients

  • 3 Tbsp unsalted butter
  • .6 cup tightly packed brown sugar
  • .5 cup heavy whipping cream
  • .6 Tbsp vanilla
  • .6 tsp salt

Instructions

  1. Melt butter almost completely.
  2. Add sugar. Stir until all sugar is wet.
  3. Stir infrequently. Sugar will melt and consistency will change into molten lava.
  4. Wait until the liquid looks grainy to add the cream.
  5. Lower heat and whisk cream in.
  6. Turn heat back up whisk every few minutes for 10 min.
  7. Turn heat off and let sauce rest before storing in heatproof container.
  8. Whisk in half the vanilla and salt and add more to taste.

Baked Oyster w/ 3 Different Sauces

Rosemary Citrus Butter

Ingredients

  • 4 Tbsp unsalted butter, room temp
  • .25 lemon zest
  • .25 lime zest
  • .5 tsp minced shallots
  • .5 tsp minced rosemary

Instructions

  1. Combine butter, zests, shallots, and rosemary together.
  2. Chill mixture in log shape to harden.

Harissa

Equipment

  • food processor

Ingredients

  • 2 Piquillo peppers (or fresh chili)
  • .5 Arbol dried chili
  • .5 tsp cumin, finely ground
  • .5 tsp coriander, finely ground
  • 1 Tbsp italian parsley, chopped
  • .5 clove garlic
  • Extra virgin olive oil

Instructions

  1. Process ingredients on high in a food processor.
  2. Slowly drizzle in olive oil to emulsify.

Rockefeller Oysters

Ingredients

  • 1 Tbsp unsalted butter
  • 4 tsp panko
  • .5 shallot, minced
  • .5 cup spinach, chopped
  • .5 Tbsp Pernod (absinthe)
  • 1 Tbsp heavy cream
  • Red pepper flakes
  • Salt and pepper

Instructions

  1. Melt butter. Add half to panko.
  2. Using other half of butter, cook shallots and wilt spinach.
  3. Deglaze pan with Pernod.
  4. Season with salt, pepper, and red pepper.
  5. Add cream and allow mixture to cool.

Baked Oysters

Equipment

  • oyster shucking knife

Ingredients

  • Raw oysters, unshucked
  • sauce (rosemary citrus butter, harissa, or Rockefeller)

Instructions

  1. Rinse oysters in shells and discard those that do not close when tapped.
  2. Shuck and remove top shell.
  3. Loosen muscle from bottom shell.
  4. Keep meat and liquor in bottom shell.
  5. Set onto plate lined with rock salt to prevent tipping.
  6. Place one heaping tsp of sauce onto each oyster.
  7. Place oysters on medium hot grill over open fire or in oven.
  8. Grill/broil for 5-10 minutes.

Notes

For Rockefeller oysters, top with sprinkling of panko.

Cranberry Sauce

Cranberry Sauce

Ingredients

  • 12 oz cranberries
  • 1 tsp orange zest
  • 1 cup orange juice
  • 1 cup sugar
  • Dash of cinnamon

Instructions

  1. Sort through cranberries. Get rid of mushy and shriveled ones. Pick out stems.
  2. Rinse the rest with cold water and drain.
  3. Dissolve sugar in orange juice in a pan. Bring to a boil.
  4. Add in cranberries and bring to a boil.
  5. Add zest. Cook until cranberries burst or until desired consistency.

Notes

Add water for sauce, add gelatin for jelly.