This is an incredibly versatile sauce to keep in mind when you want something simple and easy that still feels like dinner. Drizzle this sauce over cooked rice or noodles, or chop up chicken, beef, pork, fish, shellfish, tofu, or vegetables and toss them in the sauce for a meal that comes together in minutes.
Frequently asked questions
How do you make garlic soy sauce?
This flavor-packed sauce comes together in minutes. Simply cook the garlic in olive oil and blend it with soy sauce. Then, bring the mixture to a boil. Remove the pot from the heat and whisk in pieces of butter. The butter will thicken the sauce and give it a wonderful texture. Return the sauce to the heat, but keep the heat as low as possible — be sure you don't let the mixture come to a boil.
Notes from the Food & Wine Test Kitchen
Chef Jean-Georges Vongerichten uses a French technique, called monter au beurre, to finish this sauce. It's also referred to as "mounting" a sauce in some kitchens, and means to whisk or stir pieces of cold butter into a sauce at the end of the cooking process. The cold butter adds a glossy sheen and richness to the sauce.
Make ahead
The sauce, without the butter, can be made up to five days in advance. Store it in an airtight container in the refrigerator. Bring the sauce to a boil and then proceed with the recipe in step two.
