Hong Kong Garlic Sauce 港式蒜蓉汁

Nguyên liệu

• 1 tbsp Butter
• 1 tbsp Oil (for roux)
• 2 tbsp Flour
• ½ Onion (, diced (or 2 shallots))
• 8 cloves Garlic (, chopped)
• 1 tbsp Deep-fried garlic ((optional))
• 1 tbsp Tomato paste
• 1 tsp Ketchup
• 2 tsp Worcestershire sauce
• 2 tsp Sugar
• 1 tsp Light soy sauce
• ¼ tsp Salt
• 400 ml Chicken broth
• 1 tbsp Oil

Cách làm

1. 1

   Make a roux by combining 1 tbsp butter, 1 tbsp oil and 2 tbsp flour in a pot or sauce pan. Cook on medium heat until thickened. Set aside

2. 2

   Chop 8 cloves of garlic and dice ½ an onion or 2 shallots

3. 3

   In a wok or pan, use medium-high heat, add 1 tbsp oil and fry onions until aromatic. Reduce heat to low

4. 4

   Add 1 tbsp tomato paste, 1 tsp ketchup, 2 tsp Worcestershire sauce, 2 tsp sugar and 1 tsp light soy sauce. Mix well

5. 5

   Add 400 ml chicken broth and ¼ tsp salt. Turn heat up to medium-high and bring the mixture to a boil. Turn heat to low and cook until onions are quite soft Note that salt may not be needed depending on the salt content in the broth you use

6. 6

   Optional: turn off heat and use an immersion blender or regular blender to puree the sauce

7. 7

   Turn heat on to high, add the chopped garlic and deep-fried garlic and bring to a boil

8. 8

   Add the roux 1 tbsp at a time to get the desired thickness

9. 9

   Serve over meat or pasta or both