Try this Master Sauce recipe, or contribute your own.
Suggest a better descriptionTO START: Cook any basic braised or soy chicken or any red-cooked duck or pork. Strain the sauce through a cheesecloth and reserve. Refrigerate in a covered container. (Remove the fat when it congeals.) TO USE: Bring the sauce to a boil in a large pan. Then add any of the following: pork, beef or lamb (in large, pieces or cubed), chicken or duck (whole or in parts); or chicken wings, hearts, livers or gizzards. Simmer covered, until done, turning once or twice for even coloring. Eat hot or cold without the sauce (which is reserved for cooking subsequent dishes). NOTE: When using a leg of lamb, sear it first in several tablespoons of hot oil. This may also be done with any of the other meats and poultry. Pork butts, however, are best when parboiled first for 5 minutes. Master sauce can also be used for pot-stewing eggs. (The eggs must be hardboiled first; then cooled under cold running water and shelled.) Add the eggs to the heated master sauce; then simmer, covered, about 1 hour. TO REPLENISH: After each use, strain the master sauce, refrigerate and remove the fat as above. After two or three uses (or more often if desired), add about 1/4 cup each of soy sauce and sherry, a sliced scallion stalk, a slice or two of fresh ginger root, a pinch of sugar and about 1/2 teaspoon salt. At longer intervals, add a pinch of such seasonings as Five Spices, anise pepper or Szechwan peppercorns. To keep the sauce "alive" (if it has not been used for cooking), reheat to the boiling point at least once a week. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.