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Garlic Sauce #2

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Curry Dips/spread Sauces Thai


  • 1/2 c Water
  • 1/2 c White vinegar
  • 1/2 c Sugar
  • 1 ts Chili paste
  • 2 ts Garlic, finely chopped
  • 1/2 ts Salt


Combine all the ingredients in a stainless steel pot. Boil slowly until the mixture is reduced by half. Cool & let it thicken until it is the consistency of unwhipped heavy cream. Use immediately or store in the refrigerator for up to 2 months. Serve at room temperature.
Serve as a dip for any fried food that may not be particularly sweet in itself. To make a smooth sauce, blend the ingredients in a blender before cooking.
William Crawford & Kamolmal Pootaraksa, "Thai Home-Cooking"