6 inventive uses for leftover liquids

Got some extra sauce hanging around that needs a home? Don't let it go to waste, and use it to make a cool new condiment or dish.

1. To shave calories without sacrificing flavour, use half-and-half in place of cream in sauces and soups. Heavy whipping cream contains 30 to 35 per cent ­butter fat, but half-and-half contains only 10 to 12 per cent.
2. For a luscious oyster stew, combine one litre (four cups) half-and-half and two dozen shucked ­oysters with their liquids in a soup pot. Heat very slowly over low heat until the oysters plump and curl at their edges, about 10 minutes, stirring occasionally. Be sure not to boil the mixture. Add one millilitre (1/4 teaspoon) salt (or more to taste), a pinch of cayenne pepper, 15 millilitres (one tablespoon) paprika and 15 to 30 millilitres (two to four tablespoons) unsalted butter. Heat until the butter melts. Serve with oyster crackers.
3. To give hot chocolate a lusciously rich texture, use half-and-half instead of milk.
4. To make Chinese ketchup, mix together 500 millilitres (one cup) ketchup, 30 millilitres (two tablespoons) hoisin sauce and 0.5 millilitres (1/8 teaspoon) garlic salt. Use as a condiment, marinade or glaze.
5. To stir up an Asian pan sauce for sautéed chicken breasts or pork chops, remove the sautéed meat from the pan and add one small minced garlic clove, 15 millilitres (one teaspoon) finely chopped fresh ginger and a pinch of red pepper flakes to the pan. Cook for one minute, then add 45 millilitres (three tablespoons) hoisin sauce and 150 millilitres (2/3 cup) chicken broth. Heat until the mixture simmers, stirring often, two to three minutes. Serve over the chicken or meat.
6. For a quick glaze on grilled or broiled fish steaks, mix together hoisin sauce, chili sauce, ginger, garlic and lemon juice. Brush over grilled fish during the last five minutes of grilling. This glaze tastes especially good when the fish has been marinated in soy sauce, ginger and garlic.

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