Recipes : Sauce

== 1. For Chicken==

1. Tonkatsu Sauce (Japanese-style Worcestershire Sauce)  4/11/2025

Ingredients:

1. 1/4 cup ketchup
2. 2 tablespoons Worcestershire sauce
3. 1 tablespoon soy sauce
4. 1 tablespoon mirin (or substitute with a little sugar + water)
5. 1 tablespoon sugar
6. 1 teaspoon Dijon mustard (optional, but adds nice tang)
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon ground ginger

Instructions:

1. In a small bowl, mix all ingredients together until smooth.

2. Taste and adjust sweetness, tanginess, or saltiness as you prefer.

3. Let it sit for at least 10-15 minutes so the flavors meld.

4. Serve with tonkatsu (breaded pork cutlet), chicken katsu, or even as a dip for fries or nuggets!

2. Mornay sauce for chicken //Mornay: denoting or served in a cheese-flavored white sauce.

Ingredients:

1. 2 tablespoons unsalted butter
2. 2 tablespoons all-purpose flour
3. 2 cups whole milk (warm)
4. 1/2 cup grated Gruyère cheese (or you can use Emmental or a mix of Gruyère and Parmesan)
5. Salt and white pepper (to taste)
6. A pinch of nutmeg (optional)

Instructions:

1. In a medium saucepan, melt the butter over medium heat.

2. Once the butter is melted, whisk in the flour to create a roux 油面酱. Cook for 1- 2 minutes, stirring constantly, to remove the raw flour taste.

3. Gradually add the warm milk, whisking continuously to prevent lumps. Continue whisking until the mixture thickens and is smooth.

4. Reduce the heat to low, then stir in the grated cheese a little at a time until fully melted and combined.

5. Season with salt, white pepper, and a pinch of nutmeg if desired.

6. Use immediately or keep warm until ready to serve.

==2. For Fish==

1. Classic Beurre Blanc Sauce Recipe  [ Beurre: butter, Blanc: white] for fish 白酒奶油汁

Ingredients:

1. 1/4 cup white wine vinegar
2. 1/4 cup dry white wine (like Sauvignon Blanc)
3. 1 small shallot, finely minced
4. 1 stick (1/2 cup) cold unsalted butter, cut into small cubes
5. Salt, to taste
6. White pepper or black pepper (optional)
7. Optional: a splash of heavy cream to stabilize the sauce (recommended for beginners)

Instructions:

1. Reduce the wine/vinegar base

In a saucepan over medium heat, combine:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• Minced shallot

Simmer until the liquid is reduced to about 2 tablespoons. (Watch it - you don't want it to dry out completely!)

2. (Optional) Add a splash of cream

This helps keep the sauce from breaking, especially if it'll be held warm. Stir it in now if using.

3. Whisk in the butter

Lower the heat to low. Add butter a few cubes at a time, whisking constantly until melted and emulsified. Continue adding butter gradually until it's all incorporated and the sauce is silky.

4. Season to taste

Add a pinch of salt and a touch of white pepper if you'd like.

5. Strain (optional)  //Drain

For a super smooth finish, strain out the shallots - or leave them in for texture and flavor.

6. Serve warm

It doesn't reheat well, so use it right away or keep it in a warm spot (not too hot, or it can separate).    

 

2. Honey Mustard glaze for salmon

Honey

Butter

Dijon Mustard

Brown Sugar

Dried Thyme

Salt

== 3. For Steak  牛肉 ==

1. Peppercorn Sauce (Creamy & Rich) for steak

Ingredients:

1. 1 tbsp black peppercorns (crushed, not ground)  
2. 1 tbsp butter
3. 1 small shallot (finely chopped)
4. 1 clove garlic (minced)
5. 60 ml (1⁄4 cup) brandy or cognac (optional, but recommended)
6. 120 ml (1⁄2 cup) beef stock (or chicken stock)
7. 120 ml (1⁄2 cup) heavy cream (or double cream)
8. 1 tsp Dijon mustard (optional, adds depth)
9. Salt to taste

Instructions:

1. Crush the peppercorns using a mortar and pestle or the bottom of a pan. You want them coarse, not powdery.
2. Sauté shallots & garlic: In a pan over medium heat, melt the butter. Add shallots and garlic, cook until soft and fragrant (about 2-3 minutes).
3. Deglaze with brandy: Pour in the brandy or cognac, let it simmer for about a minute to burn off alcohol. Carefully tilt the pan (if using gas) to ignite the alcohol-or skip the flame and just let it simmer until reduced by half.
4. Add stock: Pour in the beef stock. Let it simmer for 3-5 minutes until it reduces slightly.
5. Add cream & mustard: Stir in the heavy cream and Dijon mustard (if using). Let it bubble gently until thickened (3-5 more minutes).
6. Finish: Stir in crushed peppercorns, season with a pinch of salt to taste.  

2. Steak Diane Sauce for 20 Steaks

Ingredients:

• 1/2 cup (1 stick) unsalted butter
• 6 tablespoons shallots, finely minced (or substitute with onion)
• 10 cloves garlic, finely minced
• 1.5 cups brandy or cognac
• 1/2 cup Worcestershire sauce
• 1/2 cup Dijon mustard
• 4 cups heavy cream
• 2 tablespoons fresh lemon juice
• 1/2 cup parsley, finely chopped
• Salt and freshly ground black pepper, to taste
• Optional: 2 teaspoons cracked black peppercorns (for a little bite)
• Optional: 1.5 teaspoons smoked paprika (for a deeper flavor)

Instructions: 

1. Prepare the pan:

After cooking your steaks (preferably in batches), reserve about 4-6 tablespoons of pan drippings across all your batches. Use a large pan or divide the sauce into two pans if needed.

2. Sauté aromatics:

Melt the butter over medium heat. Add shallots and garlic and cook for 2-3 minutes until soft but not browned.

3. Deglaze with brandy:

Carefully add brandy (remove pan from heat first if using gas). Return to heat and let it simmer for 3-5 minutes until reduced by about half.

4. Add Worcestershire and mustard:

Stir in the Worcestershire sauce and Dijon mustard, mixing well.

5. Pour in cream:

Add the heavy cream, bring to a simmer, and let it reduce slightly for about 5-7

minutes until the sauce thickens.

6. Finish the sauce:

Stir in lemon juice, chopped parsley, salt, and pepper to taste. Add paprika or

cracked pepper if using. Simmer 1-2 more minutes.

7. Serve immediately:

Spoon the sauce over freshly cooked steaks and garnish with a bit more parsley if

desired.

== 4. For Pasta==

1. Vegetarian Marinara Sauce

Ingredients:

• 4 tbsp olive oil
• 2 small onions, finely chopped
• 6 cloves garlic, minced
• 2 cans (28 oz each) crushed tomatoes (or 8 cups fresh tomatoes, blended)
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 2 tsp dried basil (or 4 tbsp fresh basil, chopped)
• 1⁄2 tsp red pepper flakes (optional)
• 2 tsp sugar (optional, to balance acidity)
• Salt and black pepper to taste
• 1 cup water or vegetable broth (optional, for desired consistency)

Instructions:

1. Sauté the aromatics: Heat olive oil in a pan over medium heat. Add chopped onions and cook until softened (about 3-4 minutes). Add garlic and sauté for another 30 seconds until fragrant.

2. Add tomatoes: Stir in crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and sugar (if using). Mix well.

3. Simmer: Reduce heat to low and let it simmer uncovered for 20-30 minutes, stirri occasionally. Add water or vegetable broth if the sauce is too thick.

4. Season: Taste and adjust salt, pepper, or more herbs as needed. 

2. Meat Sauce for Pasta

Ingredients:

• 1 lb ground beef (80-85% lean)
• 1 tbsp olive oil
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 (1 cup) button mushrooms, diced
• 1/2 red bell pepper, diced
• 1 can (23oz) tomato sauce
• 3 tbsp tomato paste
• 1 cup beef broth, chicken broth, or water
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper
• 1 tsp oregano or Italian seasoning
• 1 tsp sugar

Instructions

• Brown Ground Beef and drain fat
• Add all aromatics and seasonings
• Add tomato products and broth
• Simmer for 1-2 hours
• Add additional seasonings as needed prior to serving 

== 5. For Mayo==

1. Pesto 意大利松子青酱（用罗勒叶、松子、干酪和油调制而成）

Ingredients:

1. 2 cups fresh basil leaves (packed) 1/2 cup grated Parmesan cheese 1/2 cup olive oil
2. 1/3 cup pine nuts
3. 2 garlic cloves (minced)
4. Salt and pepper to taste

Directions:

1. In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until everything is finely chopped.
2. Slowly add olive oil while processing, until the mixture is smooth.
3. Stir in the Parmesan cheese, and season with salt and pepper to taste.

Pesto Mayo

1. 1 cup of Pesto
2. 5 cups of Mayo

Combine and place in containers 

 

2. Sundried Tomato Mayo

Ingredients:

1. 1 cup of Sun Dried tomatoes
2. 1/4 cup of water [ my note: not enough water]
3. Place into a blender until smooth
4.  Add to mayonnaise

3. TERIYAKI MAYO RECIPE: 

Ingredients:

• 1 1⁄2 cups mayonnaise  蛋黄酱
• 6 tbsp teriyaki sauce
• 3 tsp soy sauce (optional)
• 1 1⁄2 tsp sesame oil (optional)
• 1 1⁄2 tsp garlic powder
• 1 1⁄2 tsp sugar or honey (optional)
• 1 1⁄2 tsp rice vinegar or lemon juice (optional)
• 1 1⁄2 tsp sriracha or chili flakes (optional)

Instructions:

1. In a large bowl, whisk together the mayonnaise and teriyaki sauce.

2. Add soy sauce, sesame oil, garlic powder, and sugar/honey if using. Mix well.

3. Taste and adjust flavors as needed.

== 6. Others==

1. Enchilada Sauce  ( 墨西哥)辣肉馅玉米卷

• 1 tablespoon olive oil                 $4.25Gal
• 2oz cloves garlic, minced           $0.03 oz
• 1 (6 ounce) can tomato sauce      $0.98 Gal
• 1/4 cup salsa                                $1.54 Qt                
• 2 1⁄2 teaspoons chili powder         $ 0.78 oz
• 1 teaspoon minced onion             $0.35 oz
• 1 teaspoon dried parsley              $2.50 lbs 
• 1⁄2 teaspoon dried basil                 $1.50 lbs
• 1⁄2 teaspoon dried oregano            $1.25 lbs
• 1⁄4  teaspoon ground cumin           $0.35 oz
• 1⁄2 teaspoon ground black pepper  $1.50Qt
• 1⁄8 teaspoon salt                             $0.35 lbs
• 1 1⁄2 cups water                              free

2. Honey Mustard Salad Dressing

Ingredients:

• 3 tablespoons Dijon mustard
• 2 tablespoons honey (adjust to taste)
• 2 tablespoons apple cider vinegar (or lemon juice)
• 1/4 cup olive oil (extra virgin preferred)
• 1/2 teaspoon garlic powder (or 1 small clove garlic, minced)
• Salt and black pepper to taste

Optional Add-ins:

• 1 tablespoon Greek yogurt or mayo (for a creamier version)
• A pinch of paprika or cayenne for some kick

Instructions:

1. In a small bowl or jar, whisk together the Dijon mustard, honey, and vinegar until smooth.

2. Slowly drizzle in the olive oil while whisking continuously to emulsify.

3. Add garlic powder, salt, and pepper. Adjust seasoning to taste.

4. If using, stir in yogurt or mayo for a creamier texture.

5. Store in the fridge in a sealed jar-lasts up to a week!

3. Homemade Sweet Chili Sauce Recipe

Ingredients:

1. 1/2 cup rice vinegar (or white vinegar)
2. 1/2 cup granulated sugar
3. 1/4 cup water
4. 1 tablespoon fish sauce (optional, for authentic umami flavor)
5. 1 tablespoon soy sauce
6. 1 tablespoon sambal oelek, Sriracha, or crushed red pepper flakes (adjust for heat level)
7. 2-3 cloves garlic, minced
8. 1 teaspoon grated ginger (optional, for extra zing)
9. 1 tablespoon cornstarch
10. 2 tablespoons water (for the cornstarch slurry)

Instructions:

1. In a small saucepan, combine the vinegar, sugar, 1⁄4 cup water, soy sauce, fish sauce (if using), garlic, ginger, and chili paste or flakes.

2. Bring to a gentle boil over medium heat, stirring frequently until the sugar dissolves.

3. Lower heat and let it simmer for 3-5 minutes to let the flavors meld.

4. In a separate bowl, mix the cornstarch and 2 tbsp water to make a slurry.

5. Slowly pour the slurry into the sauce, stirring constantly until it thickens (about 1-2 minutes).

6. Remove from heat and let it cool completely. It will continue to thicken as it cools.

7. Pour into a clean jar or bottle and store in the fridge for up to 3 weeks. 

Sweet Chili Sauce (Thai-style)

Ingredients:

1. 1⁄2 cup rice vinegar (or white vinegar)
2. 1⁄2 cup sugar
3. 1⁄4 cup water
4. 1 tbsp soy sauce (optional, for depth)
5. 1 tbsp fish sauce (optional, for authenticity & umami)
6. 2-3 garlic cloves, minced
7. 1-2 tsp red chili flakes (adjust to heat preference)
8. 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions:

1. Combine base ingredients:

In a small saucepan, mix vinegar, sugar, water, soy sauce (if using), fish sauce (if using), garlic, and chili flakes.

2. Simmer:

Bring to a boil, then reduce to a simmer for about 5 minutes-let the flavors come together and sugar fully dissolve.

3. Thicken:

Stir together cornstarch and water to make a slurry. Slowly add to the sauce while stirring. Simmer for another 2-3 minutes until it thickens up and gets glossy.

4. Cool & store:

Let it cool completely, then pour into a jar. Keeps in the fridge for 2-3 weeks.  

4. Hummus 鹰嘴豆泥

Ingredients:

1. 1 can (15 oz) chickpeas, drained and rinsed
2. 1/4 cup tahini  （中东）芝麻酱
3. 2 tbsp olive oil (plus extra for serving)
4. 1 clove garlic, minced
5. Juice of 1 lemon
6. 1/2 tsp ground cumin
7. 1/2 tsp salt (adjust to taste)
8. 2-4 tbsp cold water (for desired consistency)
9. 1/2 tsp paprika (optional, for garnish)

Instructions:

1. Blend the base - In a food processor, combine chickpeas, tahini, garlic, lemon juice, cumin, and salt.

2. Add olive oil - Drizzle in olive oil while blending.

3. Adjust consistency - Add cold water, one tablespoon at a time, until smooth and creamy.

4. Taste & adjust - Add more salt, lemon, or cumin as needed.

5. Serve - Transfer to a bowl, drizzle with olive oil, and sprinkle paprika on top.

Serving Suggestions:

Serve with pita bread, veggies, or as a spread in sandwiches.

For extra flavor, add roasted red peppers, sun-dried tomatoes, or a dash of smoked paprika. 

Hummus Recipe   

Ingredients:

• 1 #10 can (109 oz) chickpeas, drained and rinsed
• 2.5 cups tahini
• 1 cup olive oil (plus extra for serving)
• 6 cloves garlic, minced
• Juice of 6 lemons
• 2.5 tsp ground cumin
• 2.5 tsp salt (adjust to taste)
• 1 to 1.5 cups cold water (for desired consistency) 
• 1.5 tsp paprika (optional, for garnish 装饰)

Instructions:

1. Blend in batches - If your food processor isn't large enough, work in smaller portions. Blend the chickpeas, tahini, garlic, lemon juice, cumin, and salt.

2. Add olive oil - Slowly drizzle in the olive oil while blending.

3. Adjust consistency - Add cold water gradually until smooth and creamy.

4. Taste & adjust - Adjust seasoning as needed.

5. Serve - Transfer to a large serving dish, drizzle with olive oil, and sprinkle paprika for garnish.