Difference between revisions of "Cyanese Sauce"
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Revision as of 00:51, 3 January 2016
A sauce of vinegar, grated onion, and finely diced garlic, which has been aged and then pickled to take on a bright blue or blue-green colour which is imparted to the sauce. In addition to this distinctive colour, it has a strong pungent bite of garlic.
It is most often used as a dipping sauce for all manner of dumplings, though it can occasionally be used to dip fried seafood or even Western School Cuisine sashimi.
