Get Saucy: The Art Of Sauce Making
Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals.
APRICOT MISO GLAZE RECIPE (taken from book):
Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven!
Ingredients:
1⁄2 CUP [150 G] APRICOT
PRESERVES
1⁄4 CUP [70 G] WHITE MISO
PASTE
2 TBSP RICE VINEGAR
2 TBSP LOW-SODIUM SOY
SAUCE
1 TBSP SRIRACHA
2 GARLIC CLOVES, MINCED
2 TSP ORANGE ZEST
Add all the ingredients to a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days
*This episode is guest-hosted by Kousha Navidar
