Taste Level: GR Cost: $20 and under
Serves: 0
Prep Time: 5-10 min.
Cook Time: 0-5 min.
Difficulty: 1
Serves: 0
Prep Time: 5-10 min.
Cook Time: 0-5 min.
Difficulty: 1
I have been doing my best to group sauces with recipes on this site but these two sauces have started to be part of our regular rotation of yummy sauces to dip all kinds of food in! Pork, fish, Asian food, shrimp and all types of things have not been dipped in this sauce or had it drizzled over them. I decided that we like them so much that I better give it a post of its own. Enjoy!
Apricot Ginger Sauce
1/3 cup Apricot preserves
2 tbsp cider vinegar
1 tbsp soy sauce
1 scallion (diced)
1 tsp fresh ginger (minced)
1 tsp red pepper flakes
1 pinch brown sugar
Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.
1 tbsp soy sauce
1 scallion (diced)
1 tsp fresh ginger (minced)
1 tsp red pepper flakes
1 pinch brown sugar
Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.
Apricot Galangal Sauce
1/4 cup Apricot preserves
1 tbsp cider vinegar1 tsp soy sauce
2 tbsp fresh chives (diced)
1/2 tsp fresh galangal (minced, galangal is a Thai ginger)
1/2 tsp red pepper flakes
2 pinches ground ginger
2 pinches brown sugar
1/2 of a jalapeno or 1 Thai chili (diced, optional)
Sauce
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.
Heat preserves in a small non stick skillet over medium low heat until they begin to liquefy. Whisk in remaining ingredients, remove from heat and chill until ready to serve.
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