L and I had green beans for dinner, and I decided it’d be nice to make a sauce for them. What better ingredients to use than Asian pear butter, sherry, white wine, lemon, and soy sauce? (I would have added some cayenne, but L wouldn’t have liked it.)
Ingredients:
- 1 Tbsp Asian pear butter
- 1 Tbsp sherry
- Splash of white wine
- Splash of soy sauce
- Splash of lemon juice
Adjust amounts as necessary (this makes a very small amount of sauce). Gently simmer sherry and wine to burn off the alcohol, heating over over low heat. Add the Asian pear butter and soy sauce; mix well. Heat over low heat until thickened. Serve over fresh steamed green beans.
This makes a tasty sweet sauce, but it lacks body — it tastes great for a second or two and disappears. This could be because the green beans have a lot of water in them, so they immediately diluted the sauce as soon as I bit into them. Next time, I might try adding cayenne and peanut butter.
Filed under: Sauces
