Print PDF
Favorite
Email
Step 7Make sauce
Deglaze the still-hot pan with the lime juice. Just dump it into the pan (beware of steam burns!) and stir vigorously for a few seconds to melt off all the tasty brown bits (fond). Before the lime juice can cook down and caramelize or burn, use a heat-safe silicone spatula or wooden spoon to scrape the nice brown goo into a small bowl or ramekin.
Add some sesame oil, the sweetener of your choice (I like agave nectar for its mild flavor and ease in dissolving), and some salt and pepper. You should have a tasty, thick, dark brown syrup.
Options: use lemon or orange juice to deglaze the pan. Add some cayenne pepper or Sriracha (rooster) sauce to give the sauce a spicier kick.
Add some sesame oil, the sweetener of your choice (I like agave nectar for its mild flavor and ease in dissolving), and some salt and pepper. You should have a tasty, thick, dark brown syrup.
Options: use lemon or orange juice to deglaze the pan. Add some cayenne pepper or Sriracha (rooster) sauce to give the sauce a spicier kick.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
