RECIPE / GENERAL

Mama Ti Lee Sauce

Name: Mama Ti Lee Sauce
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 1.5 tablespoons Dijon mustard; 2.5 tablespoons ketchup; 1.5 tablespoons sugar; 5 tablespoons dark soy sauce (like Dragon Chef); null as needed neutral oil (e.g., vegetable, grapeseed); 3 cloves large garlic cloves; 1.5 clove-sized piece fresh ginger; null to taste lemon zest

A delightful, unique sauce discovered in Marrakech, reminiscent of balsamic cream but with distinct notes of garlic, sweetness, and umami. It effortlessly elevates any dish, providing a memorable flavor profile.

PREP

15 min

COOK

0 min

SERVES

PAIRING

Dry Sake

INGREDIENTS

Units

6 serv

Dijon mustard1.5 tablespoons
ketchup2.5 tablespoons
sugar1.5 tablespoons
dark soy sauce (like Dragon Chef)5 tablespoons
neutral oil (e.g., vegetable, grapeseed)0 as needed
large garlic cloves3 cloves
fresh ginger1.5 clove-sized piece
lemon zest0 to taste

METHOD

01In a medium bowl, combine the Dijon mustard, ketchup, sugar, and soy sauce.
02Whisk the mixture vigorously until all ingredients are well combined and smooth.
03While continuously whisking, slowly drizzle in the neutral oil, starting with a small amount and gradually increasing. Continue to beat the sauce until it emulsifies and thickens to a consistency slightly thicker than balsamic cream, similar to making an aioli.
04Finely grate the garlic and fresh ginger directly into the sauce. Then, grate just a little lemon zest (about the size of a large coin) into the mixture.
05Give the sauce a final vigorous whisk to incorporate the grated ingredients thoroughly. Your Mama Ti Lee Sauce is now complete.

AI KITCHEN NOTES

For the best emulsion, ensure all your base ingredients (mustard, ketchup, soy) are at room temperature. This helps them bind more effectively with the oil.
When adding oil, be patient. A slow, steady stream while whisking continuously is crucial for a stable, creamy sauce without 'clashing' or separating.
Use a fine grater or microplane for the garlic, ginger, and lemon zest. This ensures an even distribution of flavor and prevents large chunks in your smooth sauce.
Taste and adjust seasoning. You might find a pinch more sugar, a dash more soy, or a squeeze of fresh lemon juice (in addition to the zest) can balance the flavors to your preference.
Store this sauce in an airtight container in the refrigerator. It tends to thicken slightly upon chilling and can be thinned with a touch of water or oil if needed before serving. It's excellent on grilled meats, vegetables, or as a vibrant dressing.

PERFECT PAIRING

Dry Sake

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