Tangy Adobo Sous Vide Sauce
Ingredients
| 28 | g Coconut oil (refined) |
| 160 | g Sweet onion(s) |
| 16 | g Garlic clove(s) |
| 1 | g Bay leaf |
| 2 | g Chile flakes |
| 3 | g Black peppercorns |
| 40 | g Distilled vinegar |
| 80 | g Soy sauce |
| 181 | g Coconut milk |
| 26 | g Light brown sugar |
| 2 | g Xanthan gum, optional |
Instructions
Set a small saucepan on medium-high heat. When the pan is hot, add the coconut oil. Put the onion and garlic into the hot oil and cook, stirring occasionally, until the onions and garlic are soft and starting to become translucent, about five minutes. Do not let them brown.
Add the bay leaves, chili flakes, and peppercorns. Cook for about one minute.
Add the vinegar, soy sauce, and coconut milk to the onions and garlic. Bring the liquids to a simmer. Cook at a low simmer for about five minutes.
Whisk together the brown sugar and xanthan gum. This will help keep the xanthan gum from clumping.
Slowly, pour the dry ingredients into the simmering liquids and whisk until they are fully incorporated into a sauce. Pull out the immersion blender and blend everything together until the sauce is entirely smooth. If your immersion blender isn’t strong enough to create this smooth sauce, switch to a regular blender. Taste the sauce and adjust the seasoning as needed.
The sauce is ready to use immediately, or cool it down and store in the refrigerator for three to five days for later use.