Garlic Sauce Recipe - Cooking Index
Garlic Sauce Recipe - Cooking Index
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | White vinegar |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 teaspoon | 5ml | Chili paste |
| 2 teaspoons | 10ml | Garlic - finely chopped |
| 1/2 teaspoon | 2.5ml | Salt |
Combine all the ingredients in a stainless steel pot. Boil slowly until the mixture is reduced by half. Cool and let it thicken until it is the consistency of unwhipped heavy cream. Use immediately or store in the refrigerator for up to 2 months. Serve at room temperature.
Serve as a dip for any fried food that may not be particularly sweet in itself. To make a smooth sauce, blend the ingredients in a blender before cooking.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"
Source:
July 1993 issue of Bon Appetit
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