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Hot-and-Sour Sauce

This delicious hot-and-sour sauce is courtesy of Jean-Georges Vongerichten and can be found in his cookbook, "Asian Flavors of Jean-Georges."

  • Servings: 4
  • Yield: Makes 4 servings
Hot-and-Sour Sauce

Source: The Martha Stewart Show, November Fall 2007


  • 1/4 cup grape seed or corn oil
  • 1/2 cup thinly sliced shallots
  • 1/4 cup thinly sliced garlic
  • 2 tablespoons chopped dried red finger chiles
  • 1/2 fresh red Thai chile
  • 1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices
  • 1/8 teaspoon belacan (shrimp paste)
  • 1 1/2 tablespoons palm sugar
  • 2 tablespoons tamarind paste
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon nam pla (Thai fish sauce)
  • 3/4 teaspoon salt


  1. Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

  2. Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.

Reviews (3)

  • maitai326 6 Feb, 2012

    GREAT sauce! Used it with the fried chicken wing recipe and was awesome! I'm assuming it would also be good as a sauce for rice noodles. Or tossed with other battered/fried things - like shrimp and served over rice with veggies. Next time i will make 2x or 3x this recipe and store it for another use.

  • Pili 14 Aug, 2008

    This week I tried this delicious sauce with fish, tacos, quesadillas... yummy!!!

  • Pili 11 Aug, 2008

    My family also loved this sauce with stake and chicken

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