Shallot Cream Soy Sauce
A deep, rich sauce full of Unami, it pairs well with scallops or fish dishes where an Asian flare is needed.
This sauce was originally created for the Kitchen Tapestry recipe for Bacon Wrapped Scallops when served as an entree next to a side of Jasmine Rice. But its Asian kick due to the shallots, ginger, sesame seed oil and of course, the soy sauce, make it a great choice for broiled and pan seared fish, or wherever an Asian flair is needed. Since a great many Asians are lactose intolerant, the use of cream and cheese in Asian cooking is rare, so this is a unique sauce is not a traditional Asian recipe.
Shallot Cream Soy Sauce
Yield: 3/4 cup
A deep, rich sauce full of Unami, it pairs well with scallops or fish dishes where an Asian flare is needed.
Ingredients
- 2 tbsp butter
- 1/2 small shallot, very finely minced
- 1 tbsp finely shredded fresh ginger
- 4 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 1/2 cup heavy cream
- 1/2 tsp paprika
- 1/8 tsp sesame oil
- 6-7 grinds freshly cracked black pepper
Instructions
- Melt the butter in a skillet over medium-high heat.
- Add the shallots and sauté them for about 5 minutes until limp but not caramelized.
- Add the ginger and sauté another minute.
- Add the soy sauce, cream and paprika, blend well, and reduce by 1/4, stirring constantly, about 10 minutes.
- Add the dash of sesame oil and black pepper at the end before serving.
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