Devil Sauce Recipe (Chinese Fondue Dip)

Name: Devil Sauce Recipe (Chinese Fondue Dip)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6
Cuisine: Québécoise
Ingredients: 1 tbsp (15 ml) butter; 1 small onion, finely chopped; 1 garlic clove, finely chopped; ½ cup (125 ml) ketchup; ¼ cup (60 ml) chili sauce (the red tomato based condiment, not Asian chili sauce); 2 tbsp (30 ml) brown sugar; 2 tbsp (30 ml) cider vinegar; 1 tbsp (15 ml) Worcestershire sauce; 1 tsp (5 ml) Dijon mustard; ¼ tsp (1 ml) sriracha, or more to taste; 1 tsp (5 ml) cornstarch; ¼ cup (60 ml) cold water

Preparation 5 min
Cooking 8 min
Servings 6
Freezing Absolutely

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Ingrédients

1 tbsp (15 ml) butter
1 small onion, finely chopped
1 garlic clove, finely chopped
½ cup (125 ml) ketchup
¼ cup (60 ml) chili sauce (the red tomato based condiment, not Asian chili sauce)
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) cider vinegar
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) Dijon mustard
¼ tsp (1 ml) sriracha, or more to taste
1 tsp (5 ml) cornstarch
¼ cup (60 ml) cold water

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Preparation

In a small saucepan, melt the butter over medium heat. Cook the onion and garlic for 4 to 5 minutes, until tender, without letting them color.
Meanwhile, whisk the cornstarch into the cold water until no lumps remain.
Add the ketchup, chili sauce, brown sugar, cider vinegar, Worcestershire, Dijon mustard, sriracha and the cornstarch slurry to the saucepan.
Bring to a boil while stirring, then simmer over low heat for 2 to 3 minutes, until the sauce thickens and coats the back of a spoon.
For a perfectly smooth sauce, hit it with a hand blender at this point. I don’t bother, I like finding the little bits of onion.
Let it cool completely, then refrigerate. Serve cold.