Difference between revisions of "Sriracha Maple Honey Sauce"

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Line 6: Line 6:
 
*1/2 tsp McCormick's Sriracha Powder
 
*1/2 tsp McCormick's Sriracha Powder
 
*1 Tbsp. white [[vinegar]]  
 
*1 Tbsp. white [[vinegar]]  
*1/8 cup Maple Syrup
+
*1/8 cup [[Maple Syrup]]
 
*1/4 cup Honey
 
*1/4 cup Honey
 
*1/8 cup Bannana Ketchup
 
*1/8 cup Bannana Ketchup
Line 14: Line 14:
 
*1/4 tsp Hawaiian Salt  
 
*1/4 tsp Hawaiian Salt  
 
*1/4 tsp ground Peppercorn Medley
 
*1/4 tsp ground Peppercorn Medley
*1/8 tsp Wasabi Powder
+
*1/8 tsp [[Wasabi]] Powder
  
  

Latest revision as of 14:11, 13 October 2016

Sriracha Maple Honey Sauce is a Canadian-Korean recipe invented by Canadian Chef, Keith Meyer.


Ingredients[edit]

  • 1/2 tsp Sriracha Sauce or to your liking
  • 1/2 tsp McCormick's Sriracha Powder
  • 1 Tbsp. white vinegar
  • 1/8 cup Maple Syrup
  • 1/4 cup Honey
  • 1/8 cup Bannana Ketchup
  • 1 tsp Dry Mustard
  • 1/4 tsp Chinese five spice
  • ½ tsp of Szechwan Peppers crushed
  • 1/4 tsp Hawaiian Salt
  • 1/4 tsp ground Peppercorn Medley
  • 1/8 tsp Wasabi Powder


Procedures[edit]

  1. Place all ingredients in a sauce pan or pot.
  2. Use half to baste chicken, shrimp, etc.
  3. Bring to remaining half to a rolling boil for about 2-3 minutes, let cool and use as a sauce to serve with the completed meal.


  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: Makes 3/8 Cup of Sauce

References[edit]