Over the years we’ve created a specialised sauce range designed for cooking classic Chinese dishes and fusion recipes from scratch. Based on select ingredient pastes and oils, our 8 essential sauces cover everything from black bean to teriyaki flavours, plus they’re all suitable for vegans.
Char Siu Sauce
Considered by many as the best, our Char Siu Sauce is the secret to the authentic Chinese barbeque pork A.K.A “Char Siu.” With its honey-sweet flavour, it’s a perfect marinade for meat that’s going to be barbequed, grilled or roasted. Ideal for summer suppers, we love using it in our ‘Grilled Lamb Skewers in Char Siu Sauce’ recipe.
Hoisin Sauce
Made from a balanced blend of spices and ground soybeans, Hoisin Sauce is a sweet-savoury ingredient commonly used in Asian food. Our favourite way to champion this sauce is in our ‘Plum & Ginger Pork Belly’ recipe – they are packed full of flavour, completely irresistible and fun to eat… what’s not to love?! Find out all about this versatile sauce in our Hoisin Sauce feature blog.
Teriyaki Sauce
Teriyaki Sauce has a sweet and tangy flavour which delivers a big hit of salty umami thanks to the soy sauce base. Our Teriyaki Sauce has a rich tasting blend of quality soy sauce and good selection of spices. It's afuss-free option when recreating your favourite Teriyaki dishes from Japanese restaurants,and it tastes even better in our ‘Baked Salmon Parcels’ recipe.
Chu Hou Paste
Chu Hou Paste is made with a special blend of soybean, sesame paste, spices and fermented soybean curd. It’s a savoury pasteand is primarily used in Cantonese-style braised dishes such as Chu Hou Braised Beef but can also be used in fusion recipes such as vegetable crock pots or roasted lamb.
Black Bean Garlic Sauce
Based on a blend of black beans and minced garlic paste, our Black Bean Garlic Sauce has a truly authentic Chinese flavour profile, allowing you to cook many restaurant-quality black bean based recipes at home. One of our go-to dishes to cook up for friends and family is the renowned ‘Black Bean Chicken’.
Plum Sauce
With spices such asginger and chilli peppers, our Plum Sauce is a perfect balance of fruity sweet and savoury flavours. Plum sauce can be used in such a range of ways from dipping sauces, to roast duck and even with finger foods. It’s also used as a glaze for roast meats, cooking sauce in stir fries, dressings for salads, and even as an ingredient for desserts… such as our juicy ‘Pineapple Skewers’. If you’re feeling creative, why not try it in our latest drink recipe 'Apple Punch'.
Soy Bean Sauce
Made from naturally fermented whole soybeans, our Soy Bean Sauce is an aromatic savoury sauce. Full of complex flavours, it’s a versatile seasoning which enhances flavours of most dishes. Try our ‘Sweet Soy Silky Aubergines’ for a delicious plant-based dish.
Black Pepper Sauce
Our ready-to-use Black Pepper Sauce is a savoury sauce made with aromatic black pepper and garlic.Packing a punch of flavour, it’s ideal to use in stir fries and steamed dishes.
We’re proud of our select range of sauces that are essential in any classic Chinese and fusioncooking. Which one is your favourite? If there is one you haven’t tried, browse our range of classic ingredient saucesand find out where to buy them.
FAQs
There's the classics: black vinegar, soy sauce, Chinese five spice. The veterans: fish sauce, oyster sauce, sesame oil, chili oil. The remixes: char siu sauce, sriracha, teriyaki. Any one bite takes you through the worlds of salty, sweet, nutty, umami, tangy, spicy.
What are the essential sauces in Asian cooking? ›
There's the classics: black vinegar, soy sauce, Chinese five spice. The veterans: fish sauce, oyster sauce, sesame oil, chili oil. The remixes: char siu sauce, sriracha, teriyaki. Any one bite takes you through the worlds of salty, sweet, nutty, umami, tangy, spicy.
What is the holy trinity of Asian sauces? ›
It consists of soy sauce, oyster sauce, and sweet soy sauce. The ratio I usually use is 2:1:1/2. For some variation, I add sesame oil, fish sauce, gochujang, garlic, ginger, honey, maple syrup, etc. Sometimes, I mix alllll of those in.
What are the 10 basic ingredients of Chinese cuisine? ›
All the ingredients on this list will pop up again and again in Chinese recipes, so they are well worth stocking up on.
- Light soy sauce. ...
- Dark soy sauce. ...
- Oyster sauce. ...
- Dried mushrooms. ...
- Sichuan peppercorns. ...
- Sesame oil. ...
- Chinese five spice. ...
- Chilli bean sauce.
There are 5 types of Mother Sauce namely Hollandaise Sauce, Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce. but of the 5 types of Mother Sauce, Mother Sauce has basic ingredients as the basic sauce for those 5 types of Mother Sauce.
What are the 5 basic sauces? ›
The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.
What is the mother sauce of Chinese? ›
Sweet Soy Sauce (Chinese Mother Sauce #3)
What are the 5 key Flavours in Chinese cooking? ›
The Chinese categorise the taste of food into five flavours: sweet, bitter, sour, spicy and salty. Chinese medicine regards that eating certain flavours can help the function of the five organs to balance your health, as well as treat disease and recover from illness.
What is the best tasting Chinese sauce? ›
Top 9 Chinese Sauces and Seasonings
- 01 of 09. Soy Sauce. The Spruce. ...
- 02 of 09. Hoisin Sauce. Getty Images / Willie Nash. ...
- 03 of 09. Rice Wine. ...
- 04 of 09. Rice Vinegar. ...
- 05 of 09. Oyster Sauce. ...
- 06 of 09. Asian Sesame Oil. ...
- 07 of 09. Chili Paste/Sauce. ...
- 08 of 09. Chili Bean Sauce.
Chinese Dry Spices and Seasonings
- Salt. Sugar. Rock Sugar. Brown Rock Sugar. Caster Sugar. MSG.
- White Pepper. Sichuan Peppercorns. Green Sichuan Peppercorns. Sichuan Peppercorn Powder. Sichuan Chili Flakes. Dried Chili Peppers. ...
- Five Spice Powder. Curry Powder. Turmeric. Ginger Powder. Galangal Powder. Dried Sand Ginger.
Five-Spice Powder
A blend of cinnamon, cloves, Sichuan peppercorns, fennel and star anise, these five spices give the sour, bitter, pungent, sweet and salty flavors found in Chinese cooking. This spice works extremely well with meats and in marinades.
What are the Chinese 7 ingredients? ›
The Chinese phrase "seven necessities" literally means "開 open 門 door 七 seven 件事 items" when translated, which is an old Chinese saying. They include firewood (柴 chái), rice (米 mĭ), oil (油 yóu), salt (鹽 yán), sauce (醬 jiàng), vinegar (醋 cù), tea (茶 chá).
What are the 5 basic flavors in East Asian cuisine? ›
The Chinese categorise the taste of food into five flavours: sweet, bitter, sour, spicy and salty. Chinese medicine regards that eating certain flavours can help the function of the five organs to balance your health, as well as treat disease and recover from illness.
What are the 5 sauces every chef should know? ›
Here are the basic formulas of the five grand or mother sauces:
- Béchamel: Roux + dairy.
- Velouté: Roux + white stock.
- Espagnole: Roux + brown stock.
- Hollandaise: Egg yolks + clarified butter + acid (like lemon juice or white wine)
- Tomato: Roux + tomatoes.
To the original four sauces (Velouté, Béchamel, Allemande, and Espagnole) enshrined by his predecessor, royal chef Marie-Antoine Carême a century earlier, Escoffier added Hollandaise and Sauce Tomate, and reclassified Allemande. (Mayonnaise, one of his essential cold sauces, is now considered the sixth mother.)
What are some essential sauces? ›
Read on for our essential sauces for the modern home cook, plus the key pieces of equipment you'll need to pull them off.
- Chimichurri. © Abby Hocking. ...
- Hollandaise. Hollandaise is the only classic mother sauce that's thickened using emulsification instead of a roux. ...
- Pomodoro Sauce. ...
- Béchamel. ...
- Romesco. ...
- Jeow Som.
