Moppin’ Sauce | Just imagine for a second that each of the coolest Condiments on your fridge’s shelf, transformed into humans, started a musical group right there in your kitchen, walked out of your house, and went directly to perform the Super Bowl halftime show…and it was so good, they all simultaneously dropped the mike and then disappeared forever. Crazy right? That’s this sauce. They call themselves the “Moppins”.
This is meat’s best friend. Don’t hold back – smother everything you got with it! It’s one of our mother sauces (if not THE mother sauce) that’s so complex, smart and darn right sassy. Sweet from the agave and orange juice, spicy from the dijon and worcestershire, and elevated even more by the marsala, roasted garlic and Chinese five spice…we warned you of their awesomeness.
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- Olive Oil - 1 teaspoon
- Ketchup - 1 cup
- Chicken Stock - 1 cup
- Orange Juice - ⅓ cup
- Marsala Wine - ¾ cup
- Soy Sauce - 1 tablespoon
- Worcestershire Sauce - 2 tablespoons
- Agave - 1 tablespoon
- Tomato Paste - 3 ounces
- Sweet Onion - ½ cup, roughly chopped
- Roasted Garlic - 1 tablespoon
- Dijon - 1 tablespoon
- Brown Sugar - ¾ cup
- Bay Leaf - 1
- Coriander Seeds - 2 teaspoons
- Tumeric Powder - 2 teaspoons
- Chinese Five Spice - 2 teaspoons
- Chipotle Powder - ½ teaspoon
- Salt - 2 teaspoons
- Spice Grinder
- Nonstick Saute Pans - 2 (1 small, 1 large)
- Saucepan - small
- Chinois - or use another fine-mesh strainer
- Peel and cut up your onion.
- Get all your other ingredients together! There's a lot of them!
- Add the coriander seeds to the small saute pan and toast them over medium-high heat until fragrant - about 6 minutes.
- Toss them in the spice grinder and grind them into a fine powder. Set aside.
- Add the oil to the large saute pan and put it over medium-high heat.
- When the oil gets hot, toss in the onion with a small pinch of the salt and saute until softened - about 3 minutes.
- Toss in the roasted garlic and tomato paste, give it a good stir, and saute for 3 more minutes until brown bits start to stick to the bottom of the pan.
- Then deglaze the pan with the marsala and cook for another 3 minutes until most of the liquid is reduced.
- Now add the toasted spices and the rest of the ingredients, stir it all well, and bring to boil.
- Reduce the heat to medium and simmer the sauce until it's thick and easily coats the back of a spoon - about 20 minutes.
- Set a small saucepan under the chinois and strain the sauce.
- Put the saucepan back over low heat and season to taste. Well done!
* If you don't have roasted garlic, use the raw stuff, but add a touch more sugar.
* Each ingredient plays an important role in this recipe, so don't leave anything out!
If you’ve read this far, then you need to check out Pub Sauce and Crispy Short Rib Wontons + Ragu.
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