I love food that is doused in sauce. Especially Mexican food (like tacos or burritos) and Asian food (like stir fries) where everything is drenched.

The problem is, that a lot of the base ingredients in sauces are pretty potent. Like soy sauce or most hot sauces, if you “drenched” your food in it, it’d be too strong.

So what’s the secret? Do you basically just add a bunch of water to it?

  • kewjo@lemmy.world
    3·
    2 days ago

    fina’denne is great for a saucy condiment, 1 part soy, 1 part vinegar, then a white onion (as much as you can fit imo) a hot pepper (i use thai chili but any work) and optionally some cherry tomatoes. you end up with a balaced sauce but also some pickled vegetables that hold the sauce and keep it wet but not over wet. might not be exactly what you’re looking for but it’s delicious. in general you want to cut the strong flavors with other strong complimentary flavors.