From Joanne Chang's kitchen · Flour Bakery + Café, Boston
stove · hot sauce
NATIONAL AWARD WINNERIvorypoint Fun
From a national-award-winning chef
Ratio
SOY SAUCE 240CHINKIANG VIN 30SESAME OIL 30WATER 90
Ingredients
- SOY SAUCE240 ml
- CHINKIANG VIN30 ml
- SESAME OIL30 ml
- PEPPER3 g
- WATER90 ml
- CORNSTARCH8 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.
Originally published as Fun Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Myers+Chang / Greatist (published as “Fun Sauce”). Full citation lives in Provenance.