Ginger Sauce Recipe
Make Ginger Sauce Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ginger Sauce
Method
Ginger Sauce
- 1
Prepare ginger and garlic
Peel the ginger with the edge of a spoon and finely grate it until you have 1 cup packed grated ginger. Mince 3 garlic cloves finely. Place both in a medium mixing bowl.
- 2
Make cornstarch slurry
In a small cup, stir the cornstarch into 2 tablespoons warm water until fully dissolved and no lumps remain. Set aside.
- 3
Combine liquids and seasonings
To the bowl with ginger and garlic add 1 cup light soy sauce, 1/4 cup rice vinegar, 2 tablespoons mirin, 2 tablespoons brown sugar, 1 tablespoon honey, 1/4 teaspoon red pepper flakes (if using), 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Stir to combine until sugar mostly dissolves.
- 4
Temper sesame and neutral oil
Warm 3 tablespoons neutral oil in a small saucepan over medium heat until it just begins to shimmer (do not smoke). Remove from heat and stir in 2 teaspoons sesame oil. Immediately, while the oil is hot, carefully pour the oil in a slow stream into the ginger-soy mixture while continuously stirring — this slightly softens the raw bite of ginger and garlic and blooms aroma.
- 5
Thicken sauce (optional)
If you prefer a thicker sauce, return the combined sauce to the small saucepan and bring to a gentle simmer over medium-low heat. Slowly whisk in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and let cool. If you want a looser sauce, skip heating and use as-is.
- 6
Adjust and finish
Taste the sauce and adjust balance: add up to 1 tablespoon more honey or sugar for sweetness, or 1–2 teaspoons more rice vinegar for brightness. Stir in sliced green onions if using. Let the sauce cool to room temperature; it will thicken a bit more as it cools.
- 7
Store
Transfer the sauce to a clean jar or airtight container. Refrigerate for up to 2 weeks. Shake or stir before each use; flavors deepen after a day.
- 8
Uses: serve as a dipping sauce for dumplings, spring rolls or grilled meats; use as a dressing for salads or cold noodle bowls; or drizzle over steamed vegetables.