jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
I am usually pretty good w/ my asian sauces blending them with oils and such to produce the needed sauces but recently had a problem with Hoisen. I did not want to use all that sweetness at full strength so I thought I'd mix it w/ peanut oil but it does not dissolve in peanut oil unlike other sauces. So how do you guys use this? Mix it w/ soy sauce? But does that not kill the sweetness? I realize I will need to mix it with an aqueous type of solvent e..g water, vinegar, etc. How do others use this?