The Yau sauce. One sauce that rules over all sauces. Versatile, pungent, and fierce! Veggie and vegan friendly.
Part of the Everything series – So do what the name says and put it on everything.
Chinkiang vinegar, soy sauce, water, sesame (oil, seeds), spices, dried chili, ginger, garlic, sugar, salt.
This sauce is a staple in my family and can be used for a variety of things. These are some of the ways I’ve used it over the years.
Dipping sauce for the dumplings: If you’re not a fan of dipping, the sauce can be poured over the dumplings when they’re still hot, so the flavours can be absorbed.
Noodle sauce: It can be tossed into a bowl of hot or cold noodles for a kick of flavour. Or add a little to an existing soup or chicken stock.
Perfect marinade: Add it to chicken when you’re pan frying. Marinate fish for steaming or pork chops for the BBQ. Note: There is sugar and soy, so anything marinated will caramelize beautifully but long exposure to high heat/direct fire will burn quickly. The vinegar will help tenderize and flavour the meat!
Stir-fry veggies: Add it when the vegetables are beginning to soften and toss on high heat to get a burst of flavour.
Optional: Although the dipping sauce is bright red and contains dry chilli, they are more for fragrance. If you want a kick add your favourite fresh chilli or samball for some heat!