Five Spice remains famous for a wide variety of amazing sauces. We’ve documented many of them here already, but some sauces are not necessarily for specific dishes so we’ve tried to gather most of them here. There are still plenty of of sauces left to share that come with a particular dish.
Ingredients
- 2 cups oil
- 1 cup garlic (chopped)
- 2 cups hoisin
- 2 cups ketchup
- 2½ cups soy sauce
- 1 cup sherry
- 6 Tablespoons sugar
- 8 cups water
Instructions
- Heat oil and sear garlic.
- Add remaining ingredients, bring to a boil. Thicken with cornstarch slurry.
Ingredients
- ¾ cups oil
- ¾ cup lemongrass (minced – or 4-5 bags dried lemongrass)
- 1½ cups garlic (chopped)
- 1 Tablespoon red pepper flakes
- 2 jars shrimp paste (or crab paste)
- 1¼ cups brown sugar
- 4 cups red curry paste (1 large container or 2 medium containers or 8 small cans)
- 2 cans coconut milk
- 4 cups water
Instructions
- Heat oil. Add lemongrass, garlic, red pepper flakes.
- Add paste, curry paste, brown sugar. Mix well.
- Add coconut milk, water. Mix well.
Ingredients
- 2 cups ginger (candied)
Primary Flavors
- 1 cup egg yolks (pasteurized – not fresh)
- 1 cup egg whites (pasteurized – not fresh)
- 3 Tablespoons garlic (fresh)
- 3 Tablespoons ginger (fresh)
- 6 Tablespoons Dijon mustard
- 6 Tablespoons scotch
- 6 Tablespoons fish sauce
- 6 Tablespoons lemon juice
- 3 Tablespoon white vinegar
- 3 Tablespoons sesame oil
Lix
- â…“ cup sesame oil
- 6â…“ cups oil
Instructions
- Soak candied ginger in hot water, drain, and process.
- Add the Primary Flavors to the processor.
- With processor running, SLOWLY add Lix to make mayonnaise.
Ingredients
- ¾ cups oil
- 1¼ cup lemongrass (minced – 6 stalks or 6-7 bags dried lemongrass)
- 2 cups garlic (chopped)
- 1 Tablespoon red pepper flakes
- 2 jars shrimp paste (or crab paste)
- 2 cups brown sugar
- 4 cups green curry paste (1 large container or 2 medium containers or 8 small cans)
- ¾ cups lemon peel powder
- 2 cans coconut milk
- 4 cups water
Instructions
- Heat oil. Add lemongrass, garlic, red pepper flakes. Cook 1 minute.
- Add paste, curry paste, brown sugar. Mix well with whisk.
- Add coconut milk, water. Mix well. Do not boil. Sauce is done when mixed smooth.
Ingredients
- 4 cups parsley (cleaned, chopped with stems, processed)
- ½ cup red wine vinegar
- ½ cup mustard (wet – Dijon)
- 1½ teaspoon salt
- 2 Tablespoons garlic (fresh)
- 6 Tablespoons cumin
- 3 Tablespoons mustard (dry)
- ¾ cups egg whites (pasteurized – not fresh)
- ¾ cups egg yolks (pasteurized – not fresh)
LIX
- ¾ cup sesame oil
- 6 cups soybean oil
Instructions
- Process parsley.
- Add remaining ingredients, except Lix, to processor with parsley and continue to process.
- Add Lix to processor SLOWLY with motor running.
Ingredients
- 4 cans pimiemento (drained)
- 3 Tablespoons sambal
- 3 Tablespoons cumin
- 1 bunch cilantro (minced)
- 5 Tablespoons fish sauce
- 9 Tablespoons white vinegar
- 9 cans coconut milk
Instructions
- Process everything except the coconut milk.
- Bring coconut milk to boil, reduce by â…“.
- Add pimiento mixture, bring back to boil.
- Remove from heat immediately, otherwise this will scorch and burn!
- Cool.
Ingredients
- 3 oranges
- 3 apples
- ½ cup basil (chopped)
- 3 Tablespoons garlic
- 3 Tablespoons lemon juice
- 2 forks sambal
- 1 teaspoon fish sauce (optional)
Instructions
- Peel fruit, remove pulp and pits. Slice into segments.
- Process fruit, basil, garlic.
- Add lemon juice, sambal – fish sauce optional (for seafood marinade). Puree again until mixed.
Ingredients
- 4 cups onions (and peppers – sliced, combined)
- 3 cups hot oil
- 4 Tablespoons garlic (chopped)
- 2 Tablespoons Sichuan pepper
- 4 Tablespoons Evil Aromatics
- 4 teaspoons soy sauce
Ingredients
- 5 cups basil (clean)
- ¾ cup oil (½ olive, if available)
- â…“ cup pignoli (or walnuts, filberts)
- 1½ Tablespoons fish sauce (or to taste)
- 1 teaspoon chili paste w/garlic
- 3 Tablespoons garlic (chopped)
- 1 teaspoon sambal
- 2 Tablespoons sesame oil
Instructions
- Process all ingredients to a smooth paste.
I used to always ask for and then buy 6 jars for take home of 5 Spice Hot Garlic Sauce? After the tragic fire I saw your dad once or twice a week for years; he came to the pharmacy I worked at. I always meant to ask him for the recipe; but told myself, I’d get it next time then suddenly there wasn’t a next time. Thank you for your generosity with these recipes. Jeff W