Ginger Sauce Recipe
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 medium onion (quartered)
- 2 inch (5 cm) fresh ginger
- Β½ lemon (juice and zest)
- ΒΌ cup (60 ml) rice wine vinegar
- 1 teaspoon brown sugar (or coconut sugar, or turbinado sugar)
- 1 cup (250 ml) low-sodium soy sauce
Method
- Using a spoon, peel the ginger, then slice it roughly with a sharp knife. Slice the onion into quarters.
- You will need lemon juice and lemon zest. Using a zester, zest the lemon and juice it. Add everything to the bowl of the food processor.
- Add soy sauce, rice wine vinegar, and brown sugar to the bowl of the food processor.
- Blitz the ingredients until you get a runny chunky paste. You don't want it to be a very smooth paste, so take it easy and use the pulse option.