Orphan Sauce Collection

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.

Crispy Sauce (Hoisin and Garlic Sauce)

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Course: Sauce
Cuisine: Chinese, Five Spice
Servings: 75 servings

Ingredients

  • 2 cups oil
  • 1 cup garlic (chopped)
  • 2 cups hoisin
  • 2 cups ketchup
  • 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.

Five Spice Nuoc Cham (Vietnamese Dipping Sauce)

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Course: Sauce
Cuisine: Five Spice, Vegan, Vietnamese
Servings: 75

Ingredients

  • 6 cups fish sauce
  • 6 Tablespoons sugar
  • 3 tablespoons cayenne
  • tablespoons black pepper
  • cups lemon juice
  • ¾ cups red wine vinegar
  • 3 cups water
  • 6 Tablespoons garlic (dry)

Fire Sauce

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Course: Sauce
Cuisine: Five Spice, Thai
Year: 1989
Servings: 75 servings

Ingredients

  • ¾ cups oil
  • ¾ cup lemongrass (minced – or 4-5 bags dried lemongrass)
  • cups garlic (chopped)
  • 1 Tablespoon red pepper flakes
  • 2 jars shrimp paste (or crab paste)
  • 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.

Ginger Sauce

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Course: Sauce
Cuisine: Five Spice
Year: 1985
Servings: 96 servings

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

  • cup sesame oil
  • 6⅓ 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.

Green Curry Sauce

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Course: Sauce
Cuisine: Five Spice, Thai
Year: 1988
Servings: 75 servings

Ingredients

  • ¾ cups oil
  • 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.

Hunan Sauce

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Course: Sauce
Cuisine: Five Spice, Hunan
Servings: 12 servings

Ingredients

  • 2 cups sherry
  • 2 cups soy sauce
  • ¼ cup sugar
  • 3 Tablespoons sesame oil

Jade Sauce

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Course: Sauce
Cuisine: Five Spice
Year: 1986
Servings: 80 servings

Ingredients

  • 4 cups parsley (cleaned, chopped with stems, processed)
  • ½ cup red wine vinegar
  • ½ cup mustard (wet – Dijon)
  • 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.

Orange Brown Bean Sauce

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Course: Sauce
Cuisine: Five Spice
Servings: 50

Ingredients

  • quarts orange juice
  • cups honey
  • cup molasses
  • cups Karo syrup
  • cup sesame oil
  • ½ cup marmalade
  • ¼ cup brown bean paste
  • ½ cup vinegar
  • 1 teaspoon cayenne

Orange Sauce (For Salmon)

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Course: Sauce
Year: 1993

Thai Red Chili Sauce

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Course: Sauce
Cuisine: Five Spice, Thai
Servings: 1 gallon

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 ⅓.
  • Add pimiento mixture, bring back to boil.
  • Remove from heat immediately, otherwise this will scorch and burn!
  • Cool.

Sichuan Sauce

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Course: Sauce
Cuisine: Sichuan
Servings: 96

Ingredients

  • 8 cups ketchup
  • ½ cup light soy
  • ½ cup dark soy sauce
  • 2 cups sugar
  • ½ cup sesame oil

Snapper Sauce (for Thai Spicy-Sweet Snapper)

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Course: Sauce
Cuisine: Five Spice, Thai
Year: 1987

Ingredients

  • 3 cups fish sauce
  • 2 pounds brown sugar
  • 6 cans coconut milk (9 cups)
  • ¾ cup orange peel
  • 3 cups hoisin sauce

Spicy Citrus Salsa/Marinade

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Course: Sauce
Cuisine: Five Spice

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.

Spicy Fish Marinade

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Course: Sauce
Cuisine: Five Spice, Thai

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

Sweet Red Curry Sauce

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Course: Sauce
Cuisine: Five Spice
Year: 1996
Servings: 18 servings

Ingredients

  • 4 cups orange juice
  • 3 Tablespoons red curry paste
  • 2 cups Karo syrup
  • ½ cup sugar

Instructions

  • Bring juice to a boil, reduce by half.
  • Blend remaining ingredients.

Five Spice Teriyaki Sauce

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Course: Sauce
Cuisine: Five Spice, Japanese
Year: 1988
Servings: 21 cups

Ingredients

  • 8 cups soy sauce
  • 8 cups sherry
  • 1 cup brown sugar
  • ½ cup sugar
  • ½ cup ginger (powder)
  • ¼ cup black pepper
  • cup mustard (dry)
  • 24 ounces pineapple juice

Thai Style Pesto Sauce

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Course: Sauce
Cuisine: Five Spice, Thai
Year: 1991

Ingredients

  • 5 cups basil (clean)
  • ¾ cup oil (½ olive, if available)
  • cup pignoli (or walnuts, filberts)
  • 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.

Unnamed Sauce (For Portobello)

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Course: Sauce
Cuisine: Five Spice

Ingredients

  • ¾ cups lemongrass
  • 4 cups oil
  • 3 Tablespoons garlic
  • 3 Tablespoons ginger
  • 1 cup red wine vinegar
  • 1 cup orange juice
  • ¼ cup cilantro (minced)
  • 3 Tablespoons jalapeños
  • 3 Tablespoons sambal
  • ½ cup honey

White Chocolate Sauce

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Course: Dessert, Sauce
Cuisine: American
Servings: 1 pound

Ingredients

  • 6 ounces Karo syrup
  • 5 ounces butter
  • 3 ounces water
  • 1 pound white chocolate (chopped)

Instructions

  • Melt butter and Karo slowly.
  • Add water and bring to a boil. Remove from heat.
  • Add chocolate and whisk smooth.

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