Hong Kong Garlic Sauce 港式蒜蓉汁

🧂 Ingredients

• 1 tbsp Butter
• 1 tbsp Oil

  for roux
• 2 tbsp Flour
• ½ Onion

  , diced (or 2 shallots)
• 8 cloves Garlic

  , chopped
• 1 tbsp Deep-fried garlic

  (optional)
• 1 tbsp Tomato paste
• 1 tsp Ketchup
• 2 tsp Worcestershire sauce
• 2 tsp Sugar
• 1 tsp Light soy sauce
• ¼ tsp Salt
• 400 ml Chicken broth
• 1 tbsp Oil

Instructions

• 1 Make a roux by combining 1 tbsp butter, 1 tbsp oil and 2 tbsp flour in a pot or
  sauce pan. Cook on medium heat until thickened. Set aside
• 2 Chop 8 cloves of garlic and dice ½ an onion or 2 shallots
• 3 In a wok or pan, use medium-high heat, add 1 tbsp oil and fry onions until
  aromatic. Reduce heat to low
• 4 Add 1 tbsp tomato paste, 1 tsp ketchup, 2 tsp Worcestershire sauce, 2 tsp sugar
  and 1 tsp light soy sauce. Mix well
• 5 Add 400 ml chicken broth and ¼ tsp salt. Turn heat up to medium-high and bring
  the mixture to a boil. Turn heat to low and cook until onions are quite soft
  Note that salt may not be needed depending on the salt content in the broth you
  use
• 6 Optional: turn off heat and use an immersion blender or regular blender to puree
  the sauce
• 7 Turn heat on to high, add the chopped garlic and deep-fried garlic and bring to
  a boil
• 8 Add the roux 1 tbsp at a time to get the desired thickness
• 9 Serve over meat or pasta or both

Nutrition Info