Your New Favorite Sauce For Everything
Your New Favorite Sauce For Everything is a easy Chinese recipe that serves 4. 35 calories per serving. Recipe by Epicurious on YouTube.
Prep: 5 min | Cook: 5 min | Total: 13 min
Cost: $1.35 total, $0.34 per serving
Ingredients
- 2 tablespoons Neutral Oil (vegetable or canola oil, for sautéing)
- 2 tablespoons Cilantro (fresh, chopped)
- 2 cloves Garlic (minced)
- 1 small Red Chili (finely minced; adjust to taste)
- 2 stalks Scallions (white and green parts, sliced thin)
- 1/4 cup White Onion (finely diced)
- 3 tablespoons Soy Sauce (regular or low-sodium)
- 1 tablespoon Chinese Black Vinegar (adds bright acidity; can substitute with rice vinegar plus a pinch of sugar)
Instructions
Prep All Aromatics
Mince the garlic, finely dice the white onion, slice the scallions thinly (including white and green parts), mince the red chili, and chop the cilantro.
Time: PT2M
Heat Oil and Sauté Aromatics
Place the skillet over medium‑high heat, add the neutral oil, and let it heat for about 20 seconds. Add the minced garlic, red chili, scallions, and white onion. Stir‑fry until the mixture sizzles and the onion becomes translucent, about 2 minutes.
Time: PT2M
Temperature: medium‑high
Add Soy Sauce and Black Vinegar
Pour the soy sauce and Chinese black vinegar into the skillet. Stir quickly to combine and let the sauce bubble for about 1 minute.
Time: PT1M
Temperature: medium‑high
Finish with Fresh Cilantro
Remove the skillet from heat and immediately stir in the chopped cilantro. The residual heat will wilt the cilantro without cooking away its fresh flavor.
Time: PT30S
Transfer to Serving Bowl
Pour the finished sauce into a small serving bowl. Serve alongside boiled dumplings or any dish you like.
Time: PT30S
Nutrition Facts
- Calories
- 35
- Protein
- 0g
- Carbohydrates
- 2g
- Fat
- 3g
- Fiber
- 0.5g
Dietary info: Vegan, Vegetarian, Dairy‑Free, Low‑Carb
Allergens: Soy, Gluten
Ingredient Substitutions
- Instead of Neutral Oil: Canola oil, Sunflower oil
- Instead of Cilantro: Parsley
- Instead of Garlic: Garlic paste
- Instead of Red Chili: Red chili flakes, Serrano pepper
- Instead of Scallions: Green onions
- Instead of White Onion: Yellow onion
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Chinese Black Vinegar: Rice vinegar, Apple cider vinegar with a pinch of sugar
Equipment Needed
- Skillet
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
- Small Serving Bowl
Critical Steps — Do Not Skip
- Sauté aromatics without burning the garlic.
- Add cilantro off the heat to keep its fresh flavor.
Chef Tips from the Video
- Use a high‑quality soy sauce for deeper umami.
- A drizzle of toasted sesame oil added at the end adds a nutty finish.
- For extra freshness, garnish with a few thin slices of fresh red chili.
Troubleshooting
Sauce is too salty.
Add a teaspoon of water or a splash of rice vinegar to balance the flavor.
Sauce is too thin.
Return the skillet to low heat and simmer for another minute to reduce, or add a tiny pinch of cornstarch slurry.
Sauce is overly spicy.
Stir in a little extra black vinegar or a pinch of sugar to mellow the heat.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture changes after freezing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Prepare the sauce up to step 3, let it cool, then refrigerate. Add fresh cilantro just before serving.
- Reheat gently over low heat; do not boil after adding cilantro.
Frequently Asked Questions
What is the cultural significance and history of Chinese dipping sauces like this soy‑garlic chili sauce in Chinese cuisine?
Chinese dipping sauces have been a staple for centuries, providing a quick way to add flavor, heat, and acidity to steamed or boiled foods. This simple combination of soy sauce, black vinegar, garlic, and chili reflects the balance of salty, sour, and spicy that is central to many regional Chinese cuisines.
What are the traditional regional variations of Chinese dipping sauce for dumplings across China?
In northern China, dumpling sauces often feature soy sauce, vinegar, and minced garlic, while in Sichuan they add generous amounts of chili oil and Sichuan pepper. In Shanghai, a sweeter soy‑based sauce with a hint of sugar is common, and in Cantonese cuisine, a light ginger‑scallion sauce is preferred.
How is this simple soy‑garlic chili dipping sauce traditionally served in Chinese households?
It is typically served in a small dipping bowl alongside freshly boiled or steamed dumplings, but it also accompanies baozi, potstickers, and cold noodle salads. The sauce is poured over the dumplings just before eating to keep the texture crisp.
What occasions or celebrations is a Chinese dipping sauce like this commonly associated with in Chinese culture?
Dipping sauces are a regular part of family meals and holiday gatherings such as Chinese New Year, where dumplings symbolize wealth. They are also served during wedding banquets and other festive events where bite‑size dumplings are served as appetizers.
What other Chinese dishes pair well with this soy‑garlic chili dipping sauce?
Besides boiled dumplings, the sauce pairs beautifully with pan‑fried potstickers, cold sesame noodles, steamed vegetable buns, and grilled meats like char‑siu or yakitori‑style chicken.
What makes this simple soy‑garlic chili sauce special or unique in Chinese cuisine?
Its uniqueness lies in the quick flash‑sauté of aromatics that releases fresh garlic and chili flavor, then the immediate addition of black vinegar for bright acidity. The finishing touch of fresh cilantro adds a herbaceous lift that isn’t always present in traditional sauces.
What are the most common mistakes to avoid when making this soy‑garlic chili dipping sauce?
The biggest mistakes are burning the garlic, which turns bitter, and adding cilantro while the sauce is still on high heat, which wilts its flavor. Also, over‑salting with soy sauce can overwhelm the balance; taste and adjust gradually.
Why does this recipe add cilantro at the end instead of cooking it with the other aromatics?
Adding cilantro off the heat preserves its bright, fresh flavor and vivid green color. Cooking cilantro too long dulls its aroma and can make the sauce taste soapy.
Can I make this soy‑garlic chili dipping sauce ahead of time and how should I store it?
Yes, you can prepare the sauce up to the point of adding cilantro, let it cool, and refrigerate in an airtight container for up to five days. Add fresh cilantro just before serving or stir in a small amount of fresh cilantro from the fridge.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious specializes in test‑kitchen style cooking videos, offering reliable, science‑backed recipes, technique tutorials, and food culture insights for home cooks of all skill levels.
How does the YouTube channel Epicurious's approach to Chinese cooking differ from other Chinese cooking channels?
Epicurious focuses on clear, step‑by‑step explanations with precise measurements and food‑science reasoning, whereas many Chinese cooking channels emphasize visual storytelling and traditional methods without detailed metric breakdowns.
Last updated: September 3, 2026
