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ASIAN INSPIRED MASTER SAUCE (5 Recipes)

OUR ESSENTIAL ASIAN-INSPIRED MARINADE & DIPPING SAUCE
With Our Fab Four: Garlic, Lime, Maple, Honey Ginger
We applaud cooking and dipping sauces - the ones that make the ordinary, extraordinary. You can make them in batches so you'll have them on hand to bring the healthiest, most flavourful menu to your family and friends. Today's MASTER sauce is inspired by all things ASIAN
ASIAN MASTER SAUCE
DIP  -  MARINADE  -  DRESSING
Our Master Asian Sauce combines zingy honey ginger, zesty lime, sweet maple and gorgeous garlic. You bring the Soy or Tamari (for vegans) to bring classic Asian into the mix. We've gathered a fun collection of ways to use this healthy and delicious sauce. So make a big batch to make food prep a breeze. 

* INGREDIENTS:
1/4 cup Garlic olive oil
1 tbsp Persian Lime olive oil
 3 tbsp Maple balsamic
2 tsp Honey Ginger balsamic
1/2 cup Soy Sauce or Tamari (Vegan)
Optional (and recommended): 1 tbsp Baklouti Chili olive oil

* The proportions are a guide and can be adjusted to your menu 

DIRECTIONS: 
Place oils, then balsamics in medium-sized bowl. Whisk until completely blended and creamy. Add Soy sauce and whisk again until combined. Pour into sealable jar and place in fridge. When ready to use bring to room temperature, then briefly whisk again. The sauce should keep for two to four weeks in your fridge. 
CHICKEN DRUMSTICKS ON SALE? GET 'EM FOR AN ASIAN FEAST
The ratio of acid to fat should be upped when you're doing a meat marinade. So add an extra 3 tbsp Maple balsamic to the mixture. Place drumsticks in a large ziplock bag. Add the marinade. Gently press into meat. Then place in fridge for a few hours. Remove from bag, before placing on rimmed sheet pan. Cook for about 30 minutes at 375 degrees, turning once during the roasting process. With the rest of the marinade, place in a saucepan and reduce by 50%. You'll have the perfect dipping sauce.
AND YOU THOUGHT POT STICKERS COULDN'T GET ANY BETTER?
An amazing dipping sauce for your favourite store bought pot stickers. 
THE SWEET & SPICY SALMON DINNER
Place Asian sauce in ziplock bag. Add salmon filet(s). Turn gently. Let marinate for 1 hour in fridge. While marinating, rinse and cut your much loved veggies into medium pieces. In medium bowl, toss in Asian sauce, then add to heated wok, cooking until al dente. Set to the side. In separate saute pan, with heat on medium, remove salmon from ziplock bag, removing excess sauce, then place in skillet. Cook on one side for 2 to 4 minutes, then gently turn with large tongs and cook for 2 to 3 minutes. Remove from heat. Let rest. Place and spread veggies on platter. Take salmon filet(s) and rest gently on top of veggies. Serve with extra Soy, Tamari or Garlic olive oil. And a drizzle of spicy Baklouti olive oil.
TIME FOR THE ULTIMATE TOFU MARINADE
Buy a package of extra firm tofu and cut in 1 to 1-1/2 inch pieces. Place tofu into large ziplock bag, then add sauce and and refrigerate for an hour or two. Remove from bag and place tofu in heated saute pan, separating pieces making sure they are not touching or overlapping. Saute for 3 minutes until golden brown on one side, then turn to saute on the other side. Remove from heat, then add sliced green onion as pictured. Serve with remaining marinade as a dipping sauce along with prepared rice.
SENSATIONAL STEAK: MARINATE IN OUR ASIAN MASTER SAUCE
Same rules as Chicken Drumstick recipe, given meat is more marinade resistant. So up the acid/balsamic. Then follow directions as per Chicken recipe and stir fry as per tofu. Just imagine all those other routine menu items that benefit from this Asian sauce