Name: Mandarin sauce
Yield: Makes 1.2 litres
Cuisine: Indian
Ingredients: 1 teaspoon sesame oil; 8 cloves garlic, sliced; 2 teaspoons minced mandarin zest; 3 red bird’s-eye chillies, minced; 1 small brown onion, finely chopped; 225 ml Tamarind Liquid; 2 teaspoons minced ginger; 200 ml mandarin juice; 1 tablespoon vegetable oil; 200 ml tawny port; 600 ml Brown Chicken Stock; 200 g palm sugar, shaved; 100 ml soy sauce; 50 ml mirin; 100 ml fish sauce; 100 ml Chinese Shaoxing rice wine

Preparation info

Makes
1.2 litres

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

An exotic citrus-flavoured sauce that is wonderful with pork or duck, as the citrus counteracts the fat inherent in both meats. The sauce can also be made with the juice of Seville oranges when they are in season.

Ingredients

1 tablespoon vegetable oil
1 teaspoon sesame oil
2 teaspoons

Method

Heat oils in a large saucepan over moderate heat and fry mandarin zest, garlic, onion, chilli and ginger until softened and fragrant. Add remaining ingredients and bring to a boil. Reduce heat and simmer gently for 1 hour. Pass through a fine-meshed sieve and discard solids. Cool, preferably refrigerated overnight, skimming off any residual oil. Reheat gently as required.

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Mandarin sauce

Ingredients

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