Hoisin-Ginger Glaze
By America's Test KitchenPublished on March 11, 2013
Time
20 minutes
Yield
Makes about 1/2 cup
Ingredients
2 tablespoons ketchup 2 tablespoons hoisin sauce 2 tablespoons rice vinegar 2 tablespoons light brown sugar 1 tablespoon soy sauce 1 tablespoon toasted sesame oil 2 teaspoons Asian chili-garlic sauce 1 teaspoon grated fresh ginger
Before You Begin
This recipe accompanies our recipe for Glazed Salmon.
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
Time
20 minutesYield
Makes about 1/2 cupIngredients
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
Ingredients
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
Ingredients
2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger
Why This Recipe Works
Our sweet glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the salmon before cooking.
Before You Begin
This recipe accompanies our recipe for Glazed Salmon.
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.
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