Asian Barbecue Sauce
Ashley
This recipe for “Asian Barbecue Sauce” is from the annals of “The China Grill” restaurant at 53rd and 6th in NYC. My daughter Louise Roque was sous chef for a few years to the chef Peter Klein who now has two restaurants of his own likewise in the Pan-Asian style. Because of it’s inception in the “profession,” the quantities are greater than one would use for one meal. However, I found that the sauce can be stored under refrigeration for up to two weeks. And, of course, it can be cut in half and/or shared with a friend. It is a perfect glaze over broiled or grilled salmon, and we always glaze Peter’s famous marinated, grilled shrimp with this sauce.
ingredients
- Mix the following:
- 2 TBL. Japanese Mustard
- 2 TBL. Plum Wine
- 2 TBL. Molasses
- 1 CUP Brown Sugar
- 2 CUPS Honey
- 2 TBL. Soy Bean Paste
- 2 TBL. Rice Wine Vinegar
- 5 TBL. Soy Sauce
- Puree:
- 3 CUPS Peanut Oil
- 1/2 CUP Sesame Oil
- 1 Bunch Chopped Scallions
- 1-2 TBL. Minced Ginger
directions
Whisk together and enjoy.
Source: Marilyn Proia
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