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."


  • ¼ cup grape seed or corn oil

  • ½ cup thinly sliced shallots

  • ¼ cup thinly sliced garlic

  • 2 tablespoons chopped dried red finger chiles

  • ½ fresh red Thai chile

  • 1 piece fresh galangal (¼ inch), peeled and cut crosswise into ¼-inch slices

  • teaspoon belacan (shrimp paste)

  • 1 ½ tablespoons palm sugar

  • 2 tablespoons tamarind paste

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons fresh lime juice

  • ¾ teaspoon nam pla (Thai fish sauce)

  • ¾ 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.

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