Gluten-free Sesame Sauce Recipe

Prepare thickening slurry

In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until fully dissolved and no lumps remain. Set aside.

Combine base ingredients

In a small saucepan, combine the tamari, mirin, rice vinegar, granulated sugar, toasted sesame seeds, minced garlic, grated ginger, neutral oil, sesame oil, and black pepper. Stir to combine.

Heat and dissolve

Place the saucepan over medium-low heat. Warm the mixture, stirring frequently, until the sugar is dissolved and the sauce is steaming but not boiling (about 2–3 minutes).

Thicken slightly

Give the cornstarch slurry a quick re-whisk, then slowly pour it into the simmering sauce while stirring constantly. Continue to cook and stir for 30–60 seconds until the sauce thickens slightly to a pourable but clingy consistency. If it becomes too thick, stir in up to 1 tablespoon additional water to reach desired pourability.

Finish and adjust

Remove the pan from heat. Stir in the rice syrup or honey if using for gloss and balance. Taste and adjust: add up to 1 teaspoon more mirin or 1/2 teaspoon more sugar if you want sweeter, or 1/2 teaspoon more rice vinegar if you want brighter acidity. Adjust saltiness with a few drops of tamari if needed (remember tamari is salty).

Cool and store

Let the sauce cool to room temperature, then transfer to an 8 oz (approximately 240 ml) airtight container or bottle. The sauce will thicken further as it cools. Refrigerate for up to 2–3 weeks. Shake or stir before using; if separated, whisk briefly to reincorporate.

Serving suggestion

Use as a steak sauce, dipping sauce, dressing for salads or grilled vegetables, or glaze for roasted proteins. Garnish with thinly sliced scallion before serving, if desired.