Sweet Chile Sauce

Name: Sweet Chile Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 580 ml
Cuisine: Asian
Ingredients: 150 g Sugar; 240 ml Water; 160 ml Fish Sauce; 20 g Garlic; 50 g Red Chile; 10 ml White Vinegar; 5 g Salt

Independent adaptation of a publicly published Tim Raue recipe. Not affiliated with, sponsored by, or endorsed by Tim Raue.

Sweet-hot chile base for dips, wok dishes and Thai dressings.

Ratio

Water 240 mlFish Sauce 160 mlWhite Vinegar 10 ml

Ingredients

Sugar — 150 g
Water — 240 ml
Fish Sauce — 160 ml
Garlic — 20 g
Red Chile — 50 g
White Vinegar — 10 ml
Salt — 5 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Berlin chef whose namesake restaurant holds two Michelin stars for Asian-inspired cooking that joins Thai aromatics, Japanese product and Chinese technique.

Originally published as Mushi Sauce.

Adapted from a recipe published by Tim Raue in My Way (Callwey) via genussfreak.de authorized reprint.

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from My Way (Callwey) via genussfreak.de authorized reprint (published as “Mushi Sauce”). Full citation lives in Provenance.