Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Soy Glaze

Preparation info

  • 8 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

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Ingredients U.S. Metric
Japanese soy sauce or light Chinese soy sauce

Method

Procedure

Preparation

  1. Combine the soy, honey, and stock in a nonreactive saucepan and bring the mixture to a full, rolling boil.
  2. Cool to room temperature.
  3. Add lemon or lime juice to taste.

Holding

Refrigerate in a freshly sanitized contain