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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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)

10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/06/2012
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.
Rating: Unrated
08/14/2008
This week I tried this delicious sauce with fish, tacos, quesadillas... yummy!!!
Rating: Unrated
08/11/2008
My family also loved this sauce with stake and chicken
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