Mongolian BQ sauce - Recipe - CookingDistrict.com
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Mongolian BQ sauce

Folders: Northampton Street Food
Categories: American
Prep Time:
1 hours
Portions:
8
Step 1
2 each • Red bell pepper, medium • peel, seed, dice
6 each • Pears (super ripe) • peel, seed, dice
8 tbsp • Turbonado sugar
3 tsp • Paprika
1/2 tsp • Curry powder
1 tsp • Cumin
1 tsp • Coriander - ground
4 tsp • Honey
1/2 tsp • Thyme - dried
1/4 tsp • Cayenne pepper
1.5 tsp • Chili powder
Combine and hold overnight.
Step 2
1/2 cup • Cider vinegar
4 oz • Ginger juice
1 tsp • Dry mustard
3 tbsp • Dijon mustard
3 tbsp • Dijon Country Style Mustard
4 tbsp • Hoisin sauce
8 oz • Sesame oil
Salt & Pepper to taste
Day 2: add vinegar, dry mustard, cook down to sticky and bubbly.

When finished cooking, add Hoisin, sesame oil and Dijon, season with salt and pepper.

At end, push through Chinoise.
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