Introduction: This sauce was for the meatballs. It was a good concept and smelled delicious, but the fast just wasn't there. The hoisin sauce became overpowering and make it less desirable to dip the meatballs in.
| Materials: |
| 2/3 cup Hoisin Sauce |
| 1/4 cup Rice Vinegar |
| 2 cloves Garlic; Minced |
| 2 tablespoons Soy Sauce |
| 1 teaspoon Sesame Oil |
| 1 teaspoon Ginger; Ground |
Preperation:
Whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Results:
When we first tasted the sauce, it tasted terrible. That is why we added more soy sauce and garlic to try to override the taste of the sesame oil and hoisin sauce. We also experimented with adding it to a flame to war it up in hopes to bind the flavors together. By the end, it went well with the meatballs. Next time we will stick to a teriyaki glaze.
http://www.bigoven.com/recipe/448623/Saucy-Asian-Meatballs
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