How to Make Chinese Brown Sauce, Base Sauce, Mother Sauce.





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Published on Jun 4, 2013

Ingredients: (2.2 cups or 517 mL)

Unsalted Stocks: 1.5 cup or 355 mL (Unsalted Heated Chicken or Veg. Stocks)
Kikkoman Soy Sauce: 3 tbsp or 45 mL
Sugar: 2.5 tbsp or 30 g
Wine: 2 tbsp or 30 mL
LKK Oyster Sauce: 2 tbsp or 30 mL
Koon Chun Hoisin Sauce:1 tbsp or 15 mL
Pearl River Dark Mushroom Flavored Soy Sauce: 1 tbsp or 15 mL
Sesame Oil: 1 tsp or 5 mL
Green Onions Roots: 1 root or 2 tsp (cut)
Ginger: 1-2 tsp (minced)
Garlic: 1-2 tsp (minced)
White Pepper: A sprinkle

Step 1: Combine all the ingredients together and let the sauce cool down (usually about 1 hour to cool). This allow the flavor to come together.

Step 2: Drain and discard the roots after about an hour of cooling. You can prepare this sauce ahead of time.

Step 3: Store the sauce in the fridge or freeze the sauce.
Note: If you do not mix in the stock you can keep the sauce in the fridge for about 1 month.

Step 4: Setup traps and fight off anybody that tried to steal your (this) recipe.


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