Description

Irene Mei and Max Hull (Mei Mei Restaurant’s opening chef, who has since gone on to Little Moss in South Dartmouth) developed the recipes for the three sauces: Cranberry Sweet and Sour, Apple Hoisin and Smoked Maple Ginger. They sought ingredients that represented New England with an eye towards what they could count on year-round. In some cases, this means buying unprocessed, frozen ingredients such as organic cranberries from Fresh Meadows Farm in Carver through Farm Fresh Rhode Island. Not only does this ensure that Mei Mei can produce a consistent line of sauces throughout the year, but it also helps support the farmers’ infrastructure beyond harvest season.

“We’re making it easy to buy local, to use local ingredients,” says Li.

The sauce line ingredients may be simple, but their combinations work together to create interesting and layered flavor profiles. For example, the apple hoisin sauce features puréed sweet potatoes and apple —a natural way to add thickness and sweetness.

Features

• Bold and vibrant Asian traditional flavors with a creative twist
• Features local new England ingredients from small farms and producers
• All natural, gluten-free, vegetarian and vegan
• No MSG. No high fructose corn syrup.
• Proudly bottled in Boston at commonwealth kitchen
• More recipes can be found here
• Apple Hoisin (12oz)
  • Sweet and salty like a Chinese barbecue sauce, this hoisin sauce is delicious for glazing ribs, dipping fries or topping burgers. Andy says: I put it on all my sandwiches. Margaret says: Mmmm. Delicious on burgers, fantastic on tofu. Irene says: Glaze roasted vegetables like carrots or beets!
• Maple Ginger (12oz)
  • Great for any stir-fry or Maple-Ginger Glazed Pork Chops! No more spoiled ginger!
• Cranberry Sweet & Sour (12oz)
  • Besides being great on a lot of sweet & sour dishes like Sweet & Sour Chicken, its awesome to make Cranberry Arugular Goat Cheese salad! This is like liquid Cranberry in a jar!