Garlic sauce

Name: Garlic sauce
Cuisine: China
Ingredients: 120 ml/4 fl oz white rice vinegar or white wine vinegar; 120 ml/4 fl oz white rice vinegar or white wine vinegar; 6 fat garlic cloves, peeled and finely chopped, then crushed to a purée with the back of a tablespoon; 250 ml/8½ fl oz water; ½ teaspoon sea salt; 100 g/3½ oz caster sugar; 2 teaspoons chilli paste

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

6 fat garlic cloves, peeled and finely chopped, then crushed to a purée with the back of a tablespoon
120 ml/4 fl oz white rice

Asia
China
Sauce
Vegan
Gluten-free

Method

Place all the ingredients in a stainless-steel saucepan (don’t use an aluminium pan) and bring to the boil.
Reduce the heat and simmer gently until the sauce is reduced by half and has thickened to the consistency of double cream. You can use this sauce immediately, hot, or it can be cooled and stored in a jar with an airtight lid in the fridge for 4-6 weeks an