Honey Ginger Basting Sauce

This flavourful Asian-style sauce makes perfect sticky ribs and wings, or an easy glaze for salmon. Baste with it during the last couple of minutes of cooking to prevent the sauce from burning. You can also serve it at the table for dipping. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 2 tbsp vegetable oil
• 6 shallots, minced
• 6 cloves garlic, minced
• 6 tbsp grated fresh ginger
• 1/2 cup hoisin sauce
• 1/2 cup liquid honey
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 1/2 tsp hot pepper flakes
• 2 tsp cornstarch

Preparation

In saucepan, heat oil over medium heat; cook shallots, garlic and ginger, stirring occasionally, until fragrant and golden, about 2 minutes.

Stir in hoisin sauce, honey, 1/4 cup water, vinegar, sesame oil and hot pepper flakes; bring to boil. Boil until thickened slightly, 2 to 3 minutes.

Whisk cornstarch with 1/4 cup water; whisk into sauce and simmer until thickened, about 1 minute. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)

Sweet Smoky Tomato Basting Sauce

This sauce mellows out considerably when brushed over meat on the grill, but it also packs a punch of flavour when served as a side sauce at the table. For doubly delicious results, use it to baste while grilling and serve extra sauce at the table. 

By Adell Shneer and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Ingredients

• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup bottled strained tomatoes
• 1/4 cup tomato paste
• 3 tbsp apple cider or water
• 3 tbsp cider vinegar
• 3 tbsp fancy molasses
• 2 chipotle peppers in adobo sauce, minced
• 2 tbsp packed brown sugar
• 1 tbsp adobo sauce
• 1 tsp Dijon mustard
• 1/2 tsp liquid smoke

In small saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until lightly golden, about 3 minutes.

Add strained tomatoes, tomato paste, apple cider, vinegar, molasses, chipotle peppers, brown sugar, adobo sauce, mustard and liquid smoke; bring to boil. Reduce heat and simmer, stirring often, until thickened, about 15 minutes.

Transfer to food processor; purée until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 weeks.)