3 Cups of fresh mint leaves
3 Tbsp of granulated sugar
4 Tbsp of white balsamic vinegar (or your preferred vinegar)
1 Tsp of olive oil
Wash fresh mint and add to the food processor along with sugar and pulse several times. Heat vinegar over low flame until warm and add to the food processor along with the olive oil, scraping the sides with a spatula to mix the mint and sugar with the vinegar. Pulse the mixture several more times and transfer to a bowl. Sauce can be served warm, or chilled. We suggest storing in the refrigerator for at least an hour so the flavors can blend together.
We love using Hoisin sauce to flavor tofu in our stir-fry dishes, or as a dipping sauce for pot-stickers or won-tons. It is always a nice sweet alternative to the spicy Sriracha.
Courtesy of Wikipedia:
Mandarin-style Hoisin sauce ingredients include water, sugar, soybeans, white distilled vinegar, rice, salt, wheat flour, garlic, red chili peppers, and several preservatives and coloring agents. Traditionally, Hoisin sauce is made using sweet potato. Despite the literal meaning of "seafood," Hoisin sauce does not contain fish.
Huy Fong's Sriracha Hot Chili Paste
Sriracha "Rooster" Sauce is a favorite with our crew. Sriracha tastes great with fries (regular or sweet potato), soup or broth, and as a dip for grilled meats. Use sparingly at first until you have an idea of the heat intensity that Sriracha has, but once you know, you will find a groove for the flavor and add a spot for Sriracha in your fridge.
Check out your local Vietnamese restaurant and you will usually find Sriracha on the table; one great use of Sriracha is adding it as a spice kick to the broth for Vietnamese Pho Tai.
Sriracha is a product of Huy Fong Foods in Rosemead, CA.
This week we're adding a new category specific to condiments and sauces that we use frequently and classify as "favorites". In celebration, we thought it was appropriate to share an article by Malcolm Gladwell in the New Yorker Archives.
The article shares a number of examples in American history where market research and taste tests have yielded varying results; the analysis of the ingredients tested, however, sheds more light on the possibilities for these results, particularly the physiological reasons. Malcolm Gladwell has a wonderful ability to relate these stories and to turn data from market research into revealing conclusions about us - the American consumer.
The Ketchup Conundrum - Mustard now comes in dozens of varieties. Why has ketchup stayed the same?
Please check back with us this week as we reveal our favorite condiments and 'go-to' sauces, and please tell us about your favorites so we can include them and expand our options!