Best 4 Cantonese Brown Sauce Recipes
Cantonese brown sauce, also known as "lo mei", is a flavorful and versatile sauce commonly used in Cantonese cuisine. Its popularity has spread worldwide due to its rich, sweet, and savory taste profile. Whether you're a seasoned chef or a home cook looking to explore new culinary horizons, this article will guide you through selecting the best recipe to create the perfect Cantonese brown sauce. We'll delve into the history, key ingredients, and techniques that make this sauce truly special. So, prepare to embark on a culinary journey and discover the artistry of creating a mouthwatering Cantonese brown sauce that will elevate your dishes to new heights.
Here are our top 4 tried and tested recipes!
CANTONESE SAUCE
I needed Cantonese sauce for a recipe I was making and couldn't get to the store, so I decided I could just make it. This recipe looked like the best with only a few minor changes. The best thing,homemade is always better!
Provided by startnover
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat 1 T oil in saute pan add first three ingredients and cook just until garlic and ginger are fragrant.
- Add next five ingredients cook till sauce thickens and is clear.
- Add to sauce the sesame oil and seeds use as desired.
CANTONESE BROWN SAUCE
Make and share this Cantonese Brown Sauce recipe from Food.com.
Provided by Bev I Am
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine the ingredients, adding the cornstarch last.
- Bring to a boil, stirring.
JUDY'S BROWN SAUCE
Great with meatloaf, or any meats. Made with plums, apples, and onions basically.
Provided by luvz2cook
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 6h
Yield 200
Number Of Ingredients 13
Steps:
- Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 8.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 9.2 mg, Sugar 6.9 g
QUICK CANTONESE SAUCE
This sauce is easy, tasty, and can be tossed into a wok or frying pan with meats and veggies.
Provided by JessieD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. Season with sugar, salt, and soy sauce.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 6.5 g, Fat 11.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 1.6 g, Sodium 648.6 mg, Sugar 3.5 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use a large skillet or wok: This will give you plenty of room to cook the sauce and vegetables without overcrowding them.
- Use high heat: Cantonese brown sauce is traditionally cooked over high heat. This helps to quickly brown the meat and vegetables and develop a rich flavor.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp. Overcooking them will make them mushy.
- Add the sauce to the vegetables and meat just before serving: This will help to prevent the sauce from becoming too thick or gloppy.
- Serve Cantonese brown sauce over rice: This is the traditional way to serve the dish.
Conclusion:
Cantonese brown sauce is a versatile and flavorful sauce that can be used to cook a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are a novice cook or a seasoned pro, you are sure to enjoy this delicious and satisfying dish.
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