Chinese cream sauce

Various sauces in cooking are used to emphasize and complement the taste of the main dish. And each product has its own ideal sauce. The taste of fish and seafood is best set off by white sauces made on the basis of milk or cream. One of these is the Chinese cream sauce. Its fragrant, appetizing, sweet and sour taste with a slight sharp touch will not leave anyone indifferent.

Cooking it is quite simple and very fast. After all, you will not need to cook or fry anything for this, and you can just beat the sauce with an ordinary spoon.

Pour cold cream into a small bowl. In order for the finished sauce to get the desired thick and viscous consistency, it is better to take cream with a fat content of 33%.

Add mayonnaise to the cream and mix everything well. You can use ready-made mayonnaise or cook it yourself.

Put the sweet chili sauce in a bowl and mix everything again.

Then you will need a special Chinese seasoning for the Chinese cream sauce. In order to cook it, in a separate bowl you need to mix chili pepper, hot ground pepper and ginger powder. Add sesame seeds and mandarin zest to the spices (you can replace it with orange zest).

Add the finished seasoning to the sauce bowl and mix everything thoroughly with a spoon. In order for the products to better connect with each other, you can beat a little with a blender at low speeds, but so that the cream does not thicken much.

Pour the sauce into a clean, airtight container and store in the refrigerator for 4-5 days. The finished sauce is best served chilled. It turns out to be quite thick and perfectly combined with fish and seafood, highlighting their delicate taste. They can also be poured over sushi, rolls or added to meat. Bon appetit!