Recipe By : Teresita Mascardo
Serving Size : 12 Preparation Time :
Categories : Dips Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon corn oil
3 tablespoons ketchup
1/4 cup chicken broth
1/4 cup white vinegar -- or cider or
-- pepper-flavored
1/4 cup sugar
1 tablespoon cornstarch
salt -- to taste
pepper -- freshly ground, to
-- taste
Tabasco -- to taste
scallions -- minced, to taste
-- (optional)
In a small skillet over medium heat, heat the corn oil. Add the ketchup and
heat it until it begins to separate. (Mixture will spatter as it heats.) Add
the remaining ingredients and heat, whisking constantly, until the sauce is as
thick as pudding. This will keep it from dripping off onto our shirt when you
dip the egg rolls in it. Off the heat, stir in the optional scallions.
Transfer to a small bowl.
Makes 1 scant cup.
Notes: This recipe appears in Ann Hodgman's BEAT THAT! COOKBOOK, 1995,
Chapters Publishing Ltd., ISBN 1-881527-92-1, page 20.
