This Vietnamese inspired sauce combines the French, Indian and Chinese elements often found in this cuisine. This is a fine sauce served with Wild Mushroom Ravioli, but also can be used as a dipping sauce with seared scallops or grilled fish.

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  • Course Sauces and Gravies
  • Cuisine Vietnamese
  • Keyword Flavor, Sauces and Gravies, Saucy
Servings Prep Time Cook Time
8 people 10 minutes 60 minutes
Passive Time Total Time
1 hr and 10 min
Servings Prep Time Cook Time
8 people 10 minutes 60 minutes
Passive Time Total Time
1 hr and 10 min
Degree of Difficulty
Moderately difficult
Ingredients
  • 1 cup red wine
  • 1 tbspn balsamic vinegar
  • 1 tbspn soy sauce
  • 1 tsp sugar
  • 1/2 tsp Asian chili sauce
  • 1 cup chicken stock
  • 1-2 tbspn corn starch to make a slurry to thicken sauce
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Combine red wine, vinegar, soy sauce, sugar, Asian chili sauce in a medium sauce pan.
  3. Bring to a boil and then reduce to a simmer and cook until reduced by half, about 30 minutes.
  4. Add reserved mushroom juice (if serving with wild mushrooms) and chicken stock and reduce to 3/4 of a cup, another 30 minutes. Check for seasoning.
  5. Combine 1 -2 tablespoons of corn starch with 3-4 tablespoons of water and stir to combine into a slurry. Bring the sauce to a fast simmer and add some of the slurry a little at a time, stirring constantly, until the sauce coats the back of a spoon.

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