This text is part of the special Pleasures notebook
Here is the sauce which, according to Hubert Cormier, eclipses all others when making a Chinese fondue. Red, slightly sweet, it can be served cold or hot, and it goes well with all types of fondue meat (beef, chicken, venison, etc.), meatballs and even raclette. A must-have for the holidays.
Ingredients
1 cup (250ml) chopped onions
¼ cup (60 ml) vegetable oil
3 cloves (15 ml) chopped garlic
1 C. tbsp (15 ml) cornstarch
2 tbsp. tbsp (30 ml) white vinegar
2 tbsp. tbsp (30 ml) Worcestershire sauce
½ cup (125 ml) ketchup
1 C. teaspoon (5 ml) dry mustard powder
Salt and black pepper to taste
1 C. teaspoon (5 ml) golden brown sugar
Preparation
1. In a small saucepan, over medium heat, brown the onion in the oil for a few minutes.
2. Add the garlic and continue cooking for 1 minute.
3. Stir in the cornstarch. Mix the preparation for 1 minute.
4. Add the rest of the ingredients, bring to a boil, then remove from the heat. Devil’s sauce can be served hot or cold.
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