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Makes 2/3 cup
3 large cloves garlic, stem end removed, lightly smashed and peeled
2 tablespoons chopped fresh coriander leaves and upper stems
3 tablespoons Chinese sesame paste, drained of oil
1 tablespoon Chinese or Japanese sesame oil
2 tablespoons plus 2 teaspoons thin (regular) soy sauce
1 tablespoon plus 1 teaspoon Chinese rice wine or quality, dry sherry
2 teaspoons unseasoned Chinese or Japanese rice vinegar
1 tablespoon plus 1 teaspoon wild-flower honey
3/4 -1 teaspoon hot chili oil
About 1/8 teaspoon Roasted Szechwan pepper-salt to taste
Mince the garlic and coriander until fine in the work bowl of a food processor fitted with the steel knife. Add the remaining ingredients and process until thoroughly homogenized, about 1 minute, scraping down the bowl once or twice.
If you do not have a food processor, mince the garlic and coriander finely, then combine with the remaining ingredients in a blender or whisk by hand until thoroughly thick and smooth.
For best flavor, set aside to develop at room temperature several hours or overnight, sealed airtight. Use at room temperature for full flavor and aroma.
Store the sauce in a clean, airtight bottle in the refrigerator, where it will keep indefinitely. Reblend before using and add a bit of water if the sauce thickens beyond the point where it falls in smooth ribbons from a spoon.
The Modern Art of Chinese Cooking p472
Barbara Tropp’s
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1st Keep
 janetlsanders
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