I love this Asian hot sauce because it is not simply hot, like Tabasco; it also has flavor. My favorite brand is Huy Fong. Sriracha is a great “extra” in a summer pantry because it spices up any dish (eggs, beans, rice, pastas, marinades for meat…) and it also rounds out some quick sauces. It’s like a little secret weapon. Here are a few recipes I make frequently:
Makeshift Spicy Peanut Sauce for Szechuan noodles (Toss with angel hair or spaghetti, slivered scallions and carrots, and chopped salty peanuts):
Combine until smooth in a blender:
½ cup smooth peanut butter
½ cup soy sauce
½ cup vegetable oil
1 garlic clove, minced
2 tbsp. brown sugar
1 tsp. ginger (optional)
1 tbsp. Sriracha sauce (add more if not hot enough for you!)
Sauce for turkey burgers:
¼ cup mayo
2 tbsp. freshly squeezed lemon juice
1 tbsp. Dijon mustard (I like Maille)
A squeeze or two of Sriracha
Sauce for cheeseburgers (I make the cheeseburgers with horseradish and chives, or with Worcestershire and garlic)
1 cup mayo
1 tablespoon tomato paste or 3 tablespoons ketsup
2 tbsp. capers
1 minced garlic clove
1 tsp. Dijon mustard
1 minced anchovy filet
2 tbsp. minced fresh parsley
1 tsp. Sriracha (or more to taste)
No comments:
Post a Comment