Cantonese White Sauce
- Mouse
- Aug 20, 2024
- 1 min read
We first tasted this dish in Birmingham's China town and immediately added it to our recipe list
An all purpose, subtle silky white sauce
Planning
Make the stock in advance if possible or raid the freezer
Ingredients
White sauce
700ml stock (fish, chicken, pork stock or vegetable) Ideally make your own to get a clean, well favoured stock
3 cloves garlic (finely grated)
3/4 teaspoon ginger (finely grated)
1 teaspoon spring onion (white part only, minced)
salt to taste
3/4 teaspoon sugar
1/8 teaspoon white pepper
3/4 teaspoon sesame oil
Cornflower paste to thicken
Note: for brown sauce or extra flavour add soy &/or oyster sauce to taste, leave out salt
To serve
This sauce can be used to cook to seafood (fish prawns etc). It can also be added to a chicken dish or to finish off a vegetable stir fry.
It makes enough for two full servings or one large.
Method
Lightly fry the garlic and ginger – do not burn
Add stock, dash of wine and bring to heat
Add the other ingredients and cook for a while till it tastes good.
Reserve any excess sauce and keep for another meal
Thicken sauce with a cornflower paste but keep it silky thin and subtle taste.
