A good main-course meat can be made great with a complementary finishing sauce.
My latest meat sauce obsession is sizzling oil sauces.
Theyre delicious, fragrant, andbest of allnearly impossible to screw up.
How to make a hot oil sauce
1.
Mince aromatics
This punch in of sauce starts with finely chopped aromatics.
The only thing you gotta see to it of is to thinly chop or mince the ingredients.
They get cooked in a few seconds so if the pieces are too large, they wont cook through.
Add these finely chopped herbs and vegetables to a heat-proof container.
Heat the oil
In a skillet, heat a tablespoon or two of cooking oil over medium heat.
Let the oil get to the shimmering (but not quite smoking) stage.
That means your oil is around 350Ffrying temperature.
The ingredients will sizzle as they briefly fry.
(If they dont, your oil wasnt hot enough.)
Swirl the oil in the cup so the oil makes contact with everything.
This should all happen within five seconds.
The oil will quickly cool down and soon a gorgeous aroma will bloom from the cup.
Stir it well and taste to see if it needs adjusting.
Eggplant loves this stuff, in my humble opinion.
And if youre hesitant about adding oil to a sauce, dont be.
This is just another wonderful seasoning tool in your cooking tool kit.
Add the scallion, garlic, and ginger to a heat-safe bowl or measuring cup.
Heat the oil in a frying pan until it shimmers, about 3 minutes over medium heat.
Pour the hot oil over the aromatics in the measuring cup and swirl.
Add the soy sauce, vinegar, and oyster sauce.
Whisk until well incorporated.
Use to drizzle over roasted meats, vegetables, or even as a condiment.
