I Use This Sizzling Butter Sauce and It Will Transform Any Main Dish.

A good main dish can be prepared with an additional finishing sauce. It might look like a little espagnole sauce , a buttery pan sauce , a light board sauce , or maybe a bright vinaigrette, but lately I’ve started branching out. My latest passion for meat sauces is sizzling butter sauces. They are tasty, aromatic and, best of all, they are almost impossible to spoil.

I first started using this Chinese technique after making recipes in The Woks of Life , a delicious and accessible cookbook that you should read ( read my review here ). This quick stir-fry sauce regularly appears in the book as a dressing or dipping sauce for meats and vegetables, and is a sure-fire way to add extra flavor to any dish. While I’m not sure what the Chinese term for this method is (let me know if you know!), Reddit tells me it could be “you by” 油泼, as in: pour some hot oil over the aromatic ingredients.

By the way, if you think this is just another hot chili oil, wait a little longer. While this sauce can certainly contain chili, it is not like a crispy chili and does not require any spices at all.

How to Make Hot Butter Sauce

1. Aroma of minced meat

This type of sauce starts with finely chopped aromatics. It’s usually a combination of garlic, fresh ginger, chilli and green onions, but you can really take the reins and use your own flavorful blend of aromatic vegetables. The only thing you need to make sure is to thinly slice or mince the ingredients. They cook in just a few seconds, so if the pieces are too big, they won’t cook through. Add these finely chopped herbs and vegetables to a heatproof container. I use a measuring cup because it’s deep and I can make a lot or a little of this sauce.

2. Heat the oil.

In a frying pan, heat a tablespoon or two of vegetable oil over medium heat. Allow the oil to reach the shimmering (but not quite smoking) stage. This is when the oil spreads across the surface of the pan, and the shimmer of the oil moves like water even though nothing is touching it. This means your oil is around 350°F – frying temperature.

3. Quickly fry the aromatics.

Quickly and carefully pour the hot oil into a heatproof bowl with the ground beef aromatics. The ingredients will sizzle as they fry briefly. (If this doesn’t happen, your oil wasn’t hot enough.)

Stir the butter in the cup until it comes into contact with everything. All this must happen within five seconds. The oil will cool quickly and soon a wonderful aroma will fly out of the cup. Now you can add other balancing seasonings, such as a combination of soy sauce, oyster sauce and a little vinegar. Mix well and taste to see if any adjustments are necessary.

This sauce is great on shredded meats like chicken and pork or drizzled over thinly sliced ​​steak, but it also makes a great dressing for roasted vegetables. In my humble opinion, eggplants love it. And if you’re hesitant to add butter to the sauce, don’t hesitate. When you think about vinaigrettes on salads and the fact that steaks are often topped with tablespoons of melted butter, is it really fattier? Hardly. This is another great seasoning to have in your cooking toolkit.

My Easy Hot Sauce Recipe

Ingredients:

• 1 green onion, chopped

• 1 clove garlic, minced

• 1-2 teaspoons minced fresh ginger

• 2 tablespoons canola oil

• 2 teaspoons light soy sauce

• 2 teaspoons sherry vinegar

• 1 teaspoon oyster sauce

1. Add scallions, garlic and ginger to a heatproof bowl or measuring cup.

2. Heat oil in skillet until shimmering, about 3 minutes over medium heat.

3. Pour hot oil over aromatics in measuring cup and stir.

4. Add soy sauce, vinegar and oyster sauce. Beat until well combined. Try and adjust. Use to top grilled meats, vegetables, or even as a seasoning.

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