Sweet Soy Sauce (Chinese Mother Sauce #3)

1. 1

   Place the sugar in a heavy stainless saucepan and moisten it with 1/4 cup water. Caramelize the sugar until it is a lovely amber color and smells like toffee. Remove the pan from the heat and let it cool down slightly before proceeding to the next step.

2. 2

   Pointing the pan away from you, pour the remaining 1/2 cup water into the caramelized sugar, as it will sizzle and boil. Add all the other ingredients and bring the liquid to a full boil as you stir it to melt the hardened caramel. When a fine foam forms on the surface, watch it closely so that the sauce does not boil over. Reduce the sweet soy sauce to a molasses-like consistency, which will take 20 to 25 minutes.

3. 3

   Strain the sauce into a measuring cup and add the amount of boiling water needed to bring the sauce to 2 3/4 cups. Cook the sauce completely and refrigerate it if you do not use it often.

4. 4

   Tip: Any of the spices can be swapped out to fit your taste and your menu, like black pepper for the Sichuan peppercorns, fennel seeds or stick cinnamon instead of the licorice or star anise, and green onions instead of (or in addition to) the garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.