All-Purpose Honey Teriyaki
From the Kitchen of: Chef Edouard
1 C Honey
1 C Soy sauce
1 C Sake*
1 lg clove Garlic, minced
1-1/2 tsp Grated fresh ginger root
1 tsp Sesame oil
*Dry white wine may be substituted.
* Combine all ingredients and blend well. Makes about 3 cups. This sauce and its variations can be stored in the refrigerator for ready use anytime.
Variations:
o Sesame Marinade: Add 1 teaspoon toasted seasame seeds to 1 cup "All-Purpose Honey Teriyaki Sauce"; mix well.
o Stir-Fry Seasoning: Dissolve 1 tablespoon cornstarch in 1/2 cup "All-Purpose Honey Teriyaki Sauce" to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice, noodles or baked potato.
o Usage Tip: Marinate chicken, fish, beef, or pork in "All-Purpose Honey Teriyaki Sauce" for 1 or more hours, depending on type of meat and cut. One recipe is enough for about 4 pounds of meat.
From the Kitchen of: Chef Edouard
1
1
1
1
1-1/2
1
*Dry white wine may be substituted.
* Combine all ingredients and blend well. Makes about 3 cups. This sauce and its variations can be stored in the refrigerator for ready use anytime.
Variations:
o Sesame Marinade: Add 1 teaspoon toasted seasame seeds to 1 cup "All-Purpose Honey Teriyaki Sauce"; mix well.
o Stir-Fry Seasoning: Dissolve 1 tablespoon cornstarch in 1/2 cup "All-Purpose Honey Teriyaki Sauce" to season 4 cups stir-fry ingredients. Serve stir-fry with sauce over rice, noodles or baked potato.
o Usage Tip: Marinate chicken, fish, beef, or pork in "All-Purpose Honey Teriyaki Sauce" for 1 or more hours, depending on type of meat and cut. One recipe is enough for about 4 pounds of meat.
Find this recipe at:
http://www.50plusfriends.com/cookbook/sauces/honeyter.html
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