Ming says: Some of the simplest things are the best and this master recipe couldn't be any simpler. My mom taught it to me when I was a kid and I still use it all the time. It's called 3-2-1 Sauté Sauce and it's the fastest way I know to get a tasty dinner on the table with any fish, meat, or fowl you have on hand.

Makes 4 1/2 cups

• 1/4 cup minced garlic
• 2 tablespoons minced ginger
• 3 cups naturally brewed rice vinegar
• 2 cups sugar
• 1 cup naturally brewed soy sauce
• 1/2 pound butter chilled and cut into 1/2-inch cubes
• Grapeseed or canola oil for cooking
• Kosher salt and freshly cracked black pepper

In a saucepan coated lightly with oil over high heat, sauté the garlic and ginger until softened, about 2 minutes. Meanwhile, in a medium-sized bowl, whisk together the naturally brewed rice vinegar, sugar and naturally brewed soy sauce until sugar dissolves. Deglaze the pan with this mixture, bring to a simmer, and reduce by 1/2. Season with kosher salt and freshly ground black pepper. Transfer to a blender and add the butter, a few cubes at a time, blending on high speed until smooth. Check flavor and correct seasoning.

>>Use this Master Recipe in Shrimp with 3-2-1 Sauce and Beer over Udon by guest Chef Emeril Lagasse.

>>This recipe appears in Episode #302.

>> For additional recipes and more, visit www.ming.com