Marinade Essentials: Asian Fusion Sauce
Andy Anderson !
What I love about this recipe, is that it doesn’t overpower the meal… You get great flavor, but you can still taste the other ingredients.
It’s simple to construct, and will last several weeks, if tightly sealed in the refrigerator.
So, you ready… Let’s get into the kitchen.
1/2 ctamari sauce
1/2 cfiltered water
3 Tbspcoconut sugar
2 Tbspworcestershire sauce
2 Tbspsushi vinegar
1 Tbspsesame oil, hot or mild, your choice
1 tsponion powder
1 tspgarlic powder
How to Make Marinade Essentials: Asian Fusion Sauce
- Chef’s Note: I will admit that, when it comes to sauces and marinades, I have been on a tear. But, I am so sick and tired of that bottled junk that passes for sauce. And when you put it on your chicken, pork or beef, it coats it in this goopy mess that is so overpowering, you no longer taste the original ingredient. So, down with most bottled sauces, an up with homemade. Let the revolution begin!!!