Sauce of Wonder

I have spent quite a bit of brain and kitchen power trying to come up with a decent Asian style sauce. One that could be drizzled onto phô or could be added to a stir fry and actually stick to the noodles. A sauce that stood up against a hoisin or oyster sauce. Thick and rich, not too sweet and not too salty.

I've finally done it.

I wanted to call it "Sauce of Wonder", but thought that was a buit pretentious so I enlisted my husband's help to name it. He suggested translating it to Vietnamese - nước sốt kỳ diệu. Not really a name that will come easily to most, and not really easy to search for. I translated it back to English and it is "Magic Sauce". I kind of like that. It has a nicer ring to it that "Hoisin Substitute". Plus it has been a while since I've had hoisin and this may be nothing like it.

Magic Sauce
Ingredients

• 1/2 cup Golden syrup
• 1/4 cup gin
• 1/4 cup syrup reserved from tinned pears
• 1 1/2 tsp salt
• 2 tsp carob syrup **
• 1 tsp tapioca starch

 Method

1. In a small saucepan place all ingredients except one teaspoon of the carob syrup and the tapioca starch. Gently bring to the boil giving an occasional stir.
2. Simmer until the bubbling starts to look frothy, take off heat and add combined carob syrup and tapioca. Stir through and place back onto heat. 
3. Bring the mixture back to the boil. When it looks frothy again it is done.
4. Let cool (don't be tempted to taste it before it has cooled a lot as it will be incredibly hot) and store in a sealed container in the fridge.
5. Add to phô or stir-fry. Or use as a BBQ marinade for meat.

** If you don't have carob syrup then you could substitute something else. I haven't tried, but I think that half a teaspoon of carob powder mixed with two teaspoons of boiling water would have a similar result or the same amount of instant decaf coffee might too.