Ingredients
- ¼ cup boiling water
- ½ teaspoon lapsang souchong tea leaves
- 2 tablespoons brown sugar
- ¾ cup pineapple juice
- ½ cup tamari (dark soy sauce)
- ½ cup canola oil
- 1 (1 1/2 inch) piece fresh ginger root, peeled and chopped
- 2 cloves garlic, minced
- 2 tablespoons sherry
- 1 tablespoon honey
Why This Dish Is Amazing
This sauce brings bold, smoky flavors that enhance any grilled dish. It’s easy to make and adds a perfect balance of tangy and sweet notes. You’ll love how it transforms ordinary meals into something special.
Cooking Secrets
- Use fresh ingredients for the best flavor.
- Let the sauce simmer gently to thicken without burning.
- Taste and adjust seasoning before serving to suit your preference.
- Let the sauce simmer gently to thicken without burning.
- Taste and adjust seasoning before serving to suit your preference.
Step 1
Pour boiling water over the tea leaves in a mug and let it steep for about 3 minutes. Once it’s ready, strain out the leaves and toss them. Stir in the brown sugar until it’s fully dissolved, then set the sweetened tea aside to cool.
Step 2
Grab a jar and mix together the pineapple juice, tamari, canola oil, grated ginger, minced garlic, sherry, and honey. Pour in the cooled tea mixture, seal the jar tightly, and give it a good shake until everything comes together and the oil blends nicely into the marinade.
Great Ways To Serve
This sauce pairs wonderfully with grilled chicken, beef, or vegetables. Try it as a marinade or a finishing glaze. It’s also great as a dipping sauce alongside fries or roasted potatoes.
Leftover Storage Guide
Store in an airtight container in the refrigerator for up to one week. Stir well before each use. For longer storage, freeze in small portions and thaw as needed.
