Gluten-free Sesame Sauce Recipe

Sesame Sauce

1. 1

   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.

2. 2

   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.

3. 3

   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).

4. 4

   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.

5. 5

   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).

6. 6

   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.

7. 7

   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.