Sesame Ginger Sauce

Sesame Ginger Sauce

A savory, nutty sauce balancing fresh ginger, garlic, and toasted sesame with a tangy edge.

Total 18 min Makes 16 oz Calories 68/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This versatile sauce blends soy sauce, rice vinegar, and toasted sesame oil with fresh ginger and garlic for a savory-sweet condiment. It works well as a stir-fry sauce, salad dressing, or dipping sauce for dumplings and spring rolls. A quick simmer with a cornstarch slurry gives it a light, glossy body that clings to noodles and vegetables.

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, thinly sliced (optional garnish)

Method

  1. In a small bowl, whisk the cornstarch into the water until fully dissolved; set aside.

  2. In a 6-quart saucepan, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic over medium heat.

  3. Bring the mixture to a gentle simmer, stirring occasionally, about 3 minutes.

  4. Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens slightly and turns glossy.

  5. Remove from heat and stir in the toasted sesame seeds.

  6. Let the sauce cool to room temperature before transferring to a jar; garnish with sliced scallion if using.

Rate this recipe

★ 4.8 (1)

Sesame Ginger Sauce

This versatile sauce blends soy sauce, rice vinegar, and toasted sesame oil with fresh ginger and garlic for a savory-sweet condiment. It works well as a stir-fry sauce, salad dressing, or dipping sauce for dumplings and spring rolls. A quick simmer with a cornstarch slurry gives it a light, glossy body that clings to noodles and vegetables.

18 min 16 oz 68 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame seeds
  • 1 scallion, thinly sliced (optional garnish)

Method

  1. 1

    In a small bowl, whisk the cornstarch into the water until fully dissolved; set aside.

  2. 2

    In a 6-quart saucepan, combine the soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic over medium heat.

  3. 3

    Bring the mixture to a gentle simmer, stirring occasionally, about 3 minutes.

  4. 4

    Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens slightly and turns glossy.

  5. 5

    Remove from heat and stir in the toasted sesame seeds.

  6. 6

    Let the sauce cool to room temperature before transferring to a jar; garnish with sliced scallion if using.