The once great and powerful food wizard of France, Auguste Escoffier (1846–1935) was a French chef, restaurateur, and culinary writer who popularized and updated traditional French cooking methods. As well as being considered by many to be the father of haute cuisine. And as such, Escoffier stated that there were five mother sauces that he felt typified French cuisine. The five mother sauces being béchamel (basic white sauce), velouté (uses bone broth instead of milk), hollandaise (emulsified egg yolks, lemon juice, and butter), sauce tomat (precursor to our modern tomato-based pasta sauces), and espagnole (brown stock, tomato puree, and flavorful herbs).  

Well, being of French heritage myself, I have decided there should be one more sauce that can bring all kinds of dishes to a new level of excellence. Teriyaki Sauce.

OK, I will unequivocally agree that teriyaki sauce is in no way associated with French cuisine. But I would dare anyone to tell me that teriyaki sauce is less relevant to today’s culinary tastes than any of the sauces listed above. (Even if they are “French”!) And especially if the teriyaki sauce in question is as quick and easy to build and as delicious as this one!

So, even though Monsieur Escoffier may be rolling over in his grave, I am going to stick to my premise that a great sauce, regardless of its origin, should qualify as a “mother sauce”! Because along with being extremely flavorful, a mother sauce should be adaptable. And this sauce absolutely fits that definition. For example, added to a veggie stir fry, or sautéed thinly sliced chicken, beef, or pork, or even stirred into simple steamed rice, this sauce takes basic ingredients to a new level of delicious. And who doesn’t welcome that at their table! And as an added benefit of this sauce, it is a whole hell of a lot easier to prepare than any of M. Escoffier’s sauces! Take that buddy!

So, next time you feel the urge to build a simple sauce that will complement a meat or fish dish or ramp up the flavor of stir-fried or steamed veggies, give this simple recipe a try. I believe with all my heart that you will eventually get around to thanking me.

In the meantime, peace and love to all.   

½ c. tamari (yes, I recommend tamari over regular soy sauce)

6 T. water, divided (tap water is just fine)

2 T. mirin

2 tsp. toasted sesame oil  

½ c. brown sugar, packed

2 garlic cloves, finely minced 

2 tsp. finely minced fresh ginger

1 T. cornstarch

In a small saucepan, whisk the tamari, 4 tablespoons of the water, mirin, toasted sesame oil, brown sugar, garlic, and ginger together.

Bring the mixture to a boil, reduce heat, and simmer uncovered for 3-4 minutes.

In a small bowl, whisk the cornstarch and the remaining 2 tablespoons of water together.

Slowly whisk the cornstarch mixture into the simmering tamari mixture and cook for 1 minute.
Remove from heat and use in any of your favorite dishes that call for teriyaki sauce.

And yes, this recipe can be doubled or tripled. But be advised, the flavor is very potent, so use sparingly.