Hoisin Grilling Sauce
1 comment
Appears in Cook's Illustrated May/June 2011
Tired of the same ketchup-y barbecue sauces, we looked for more exciting flavors—and made an unconventional stop at the candy-making department.
WHY THIS RECIPE WORKS
In lieu of the chemical emulsifiers that manufacturers rely on to built viscosity, we came up with an unconventional thickener to use in our Hoisin Grilling Sauce recipe: caramel. It was super-adhesive, tacky, and quick to prepare. We also ...