Yield: 1 servings
Measure | Ingredient |
---|---|
16 ounces | Hoisin sauce |
1 cup | Soy sauce |
2 tablespoons | White wine vinegar |
2 tablespoons | Dry sherry |
4 tablespoons | Oriental sesame seed oil |
4 tablespoons | Dijon mustard |
3 tablespoons | Garlic; minced |
1 \N | Juice of lemon |
\N \N | Pepper; to taste |
1 teaspoon | Cumin |
2 teaspoons | Fennel seed; crushed |
2 tablespoons | Mirin |
⅓ cup | Orange juice |
Combine all the ingredients in a large bowl and adjust to taste.
flavors tend to dilute during cooking so keep them strong.
Use as marinade or a basting sauce. Rub the sauce into the meat and refrigerate coverd for 8-10 hours.