What Is Rooster Sauce Recipes

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

HOMEMADE CHILI GARLIC SAUCE (HUY FONG BRAND COPYCAT)

Steps:

• Combine the peppers, garlic, salt, sugar, vinegar, and water in a blender. Blend on medium until chunky. Remove 1/4 of the blended mixture.
• Turn the blender to high and liquify the remaining contents of the blender.
• Strain the liquified mixture so that you are left with just the juices.
• Add the strained juice and reserved chunky bits to a pot.
• Meanwhile, add the cornstarch to a small bowl with 1 teaspoon water, stir to mix well to make a slurry.
• Heat the pot over medium-high heat. Once warm, add the cornstarch slurry and bring to a boil.
• After reaching a boil, remove from heat and allow to cool completely. The chili garlic sauce is ready to serve.
• To store, transfer the chili garlic sauce to a clean mason jar and seal it. Store in the fridge for up to 1 month.

OYSTER SAUCE CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
• Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
• After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

RED ROOSTER SAUCE

Steps:

• Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.

HOMEMADE 'ROOSTER' SAUCE

Steps:

• 1 Combine the vinegar, garlic and salt in a quart jar or glass container with a tight-fitting lid, swirling the mixture so the salt dissolves
• 2 Put on food-safe gloves, then stem the chilies and coarsely chop them
• 3 Transfer to the jar or container, including the seeds
• 4 Cover and marinate on the kitchen counter overnight
• 5 Pour the mixture into a small, heavy-bottomed saucepan
• 6 Stir in the honey; bring to a boil over medium-high heat and cook for 5 minutes, being careful to avoid inhaling the fumes directly
• 7 Remove from the heat; cool to room temperature
• 8 Transfer the mixture to a blender
• 9 Puree for about 5 minutes to form a smooth, orange-red sauce -- again, being careful not to inhale direct fumes
• 10 Use a spoon to taste; add honey as needed and blend to incorporate
• 11 Strain through a fine-mesh strainer into a clean jar with a tight-fitting lid
• 12 Cool, then cover and refrigerate until well chilled before using

GUAJILLO SAUCE

Steps:

• With a damp paper towel, wipe off any dust on the peppers.
• Remove the stems, seeds, and veins of the guajillo peppers
• Add 4 cups water and the cleaned peppers to a stock pot.
• Put the lid on, and bring to a boil.
• Turn heat off, leaving the peppers inside.
• Wait for 5 minutes, or until the chiles are pliable.
• Discard the water.
• Rinse the pot and set aside until ready to use.
• To a blender, add the rehydrated peppers, garlic, onion, cumin, and salt.
• Add 2 cups water to the blender.
• Blend until smooth.
• Heat olive oil in the stock pot.
• Add a strainer over the stock pot.
• Carefully strain the sauce into the pot, using the back of a spoon.
• Be very careful. It can splatter.
• Bring to a simmer.
• Cook the sauce for 8-10 minutes.
• Stir occasionally.
• Taste for salt.