Your es­sen­tial sauces

Better Homes and Gardens (Australia) - - Taste Sensations -

Sesame oil is an ed­i­ble oil made from roasted sesame seeds. It has a strong nutty flavour and so is gen­er­ally used spar­ingly in recipes to im­part flavour, not as a cook­ing oil. It is most com­monly used in Chi­nese cook­ery for sea­son­ing, mari­nades and dip­ping sauces. It has a low smoke point, which means it should be added at the end of the cook­ing process so it doesn’t burn. It’s avail­able in su­per­mar­kets.

Soy sauce is made from fer­mented soy­beans, salt, wa­ter and wheat flour. It has a rich, dark-brown colour, an earthy aroma and a umami, salty flavour. It is most com­monly used in sauces to sea­son but you can also use it as a meat mari­nade, and a dip­ping sauce for sushi, dumplings or spring rolls. It’s avail­able in su­per­mar­kets.

Rice wine vine­gar is made from fer­mented gluti­nous rice. The in­gre­di­ents are sim­ple: wa­ter, gluti­nous rice and salt. It is less acidic than reg­u­lar white vine­gar, mak­ing it less in­tense and slightly sweeter. It is per­fect for us­ing in stir-fry sauces, dress­ings and dip­ping sauces.

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