Ginger Sauce Recipe
Bring home an 8 oz bottle of our yummy ginger sauce that went swimmingly well with your seafood and vegetables.
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Ingredients
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Ginger Sauce Base
Method
Ginger Sauce Base
Prepare fresh aromatics
Peel and finely grate fresh ginger until you have about 3/4 cup packed grated ginger. Mince 2 teaspoons of garlic. Thinly slice 1 tablespoon of green onions if using. Set aside.
Combine liquid seasonings
In a medium heatproof bowl or small saucepan, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons honey, and 1 tablespoon brown sugar until sugar and honey are mostly dissolved.
Add ginger and garlic
Stir the grated ginger and minced garlic into the soy-vinegar mixture until evenly distributed.
Incorporate oils
Slowly whisk in 1/4 cup warmed neutral oil (canola or vegetable) to help carry the ginger flavor and give the sauce a slightly silky mouthfeel. Then stir in 1 teaspoon toasted sesame oil for nutty aroma.
Adjust body and seasoning
Warm (do not boil) 2 tablespoons water or low-sodium broth in a small saucepan over low heat. Combine 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry; whisk the slurry into the warm water/broth and pour that into the sauce while stirring to slightly thicken. Simmer gently for 1 minute to activate the cornstarch, then remove from heat.
Finish and balance
Taste the sauce and add 1/4 teaspoon salt if needed and 1 tablespoon fresh lime juice if you want more brightness. If you prefer a spicier sauce, stir in red pepper flakes to taste. Mix in the sliced green onions if using.
Cool and bottle
Allow the sauce to cool to room temperature, then transfer into a clean 8 oz (about 240 ml) bottle or jar. Seal and refrigerate. The sauce will keep refrigerated for up to 2 weeks; shake before using as separation may occur.