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4.3 of 5 (79)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.5 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.4 g

View full nutritional breakdown of Easy Ginger-Garlic Sauce calories by ingredient
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Easy Ginger-Garlic Sauce

Submitted by: CHEF_MEG
Easy Ginger-Garlic Sauce

Introduction

I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.
I love this recipe! It can be used as a sauce for grilled meats, a dressing for salads or steamed vegetables, or as a marinade for tofu or other lean proteins. You will always find it in my refrigerator.

Number of Servings: 12

Ingredients

    2 tablespoons low-sodium soy sauce
    1/4 cup rice wine vinegar
    1 tablespoon tahini*
    2 garlic cloves, minced
    1 tablespoons fresh ginger, chopped
    1 lemon, zested and juiced
    1/2 teaspoon red pepper flakes
    2 teaspoons toasted sesame oil
    1/4 cup olive oil

    * Tahini, a paste made from sesame seeds, can be found in the Mediterranean or Middle Eastern foods aisle of your supermarket.

Tips

No tahini? Use no salt added natural peanut butter instead.

Tahini is a paste made from sesame seeds. You can swap another nut butter in a pinch.

Try marinading boneless chicken in the sauce for a great weeknight supper. Marinate the chicken overnight and you'll get supper on the table in less than 30 minutes. Add on some heat-and-eat (or made-ahead) brown rice, a serving or two of frozen mixed stir-fry vegetables, and a cup of milk, and dinner is served!

This sauce will keep in the refrigerator for 2 weeks.


Directions

Combine all ingredients except olive oil in a mixing bowl. Slowly whisk in the olive oil.
Makes 3/4 cup, 1 tablespoon per serving








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Member Ratings For This Recipe


  • Very Good
    44 of 44 people found this review helpful
    This sause is delicious, the tahini gives it an authentic flavor...
    @KJARD1-tahini is a paste made from sesame seeds. You can purchase it at and ethnic food store or make it at home using some olive oil and sesame seeds. You just grind them adding a little oil as you need till it makes a paste. - 1/18/11

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  • Incredible!
    20 of 20 people found this review helpful
    I really like this sauce, though I had to go to Whole Foods to find Tahini as our grocery selection is pretty limited. Since I cook for one, I portioned out the marinade and froze it in small containers. It thaws and tastes just as good as freshly-made. Used on fish and chicken..very good! - 4/10/12

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  • Incredible!
    11 of 11 people found this review helpful
    Excellent multi-purpose sauce. My son loves it over everything; I add a couple Tbsp. along with a shot of Bragg's Aminos to water for cooking whole grains for yummy pilaf. Possibilities are endless. - 3/16/11

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  • Incredible!
    8 of 8 people found this review helpful
    This was absolutely scrumptious. I added extra garlic (I'm a garlic lover) and used it as a sauce to cook chicken thighs. Everyone loved it. You might think this would be too spicy from the ingredients but the tahini and the olive oil offset the heat of the ginger and peppers for a tasty result. - 7/19/11

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  • 8 of 8 people found this review helpful
    i made this recipe tonite and put it over salmon and then broiled it....yumo! i left out the olive oil to cut the fat...it was ssssoooooo good...will def make again! - 4/17/11

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  • 7 of 9 people found this review helpful
    This sounds delicious!
    @KJARD1: you probably could use a good-quality peanut butter (one that is just peanuts and salt) as a substitute for the tahini; I've used it with garbanzo beans to make hummus when I was out of tahini. Also, if you have one nearby, Trader Joe's sells tahini in nice small tu - 2/15/11

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  • 7 of 7 people found this review helpful
    @kjardi - tahini is available at our regular grocery store in the ethnic section. it took some searching since i was unfamiliar with it, but i did eventually find it. you can also use it to make your own hummus. - 1/25/11

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  • 6 of 6 people found this review helpful
    Tahini is made from un-toasted sesame seeds, so it doesn't really taste like sesame oil or peanut butter. Sesame oil has a really strong flavor and a little goes a long way. - 3/4/11

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  • Incredible!
    5 of 5 people found this review helpful
    I've been trying to convert to low sodium and low calories, but still have flavor. That means.....fresh and handmade. Everything in a can or box is killin' me with salt. I can tell this will be a new staple in our home, thanks chef meg. - 1/26/12

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  • Incredible!
    4 of 5 people found this review helpful
    This is going to be a favorite! To KJARD1, I read that Sesame Oil can be used as a substitute (Ethnic section of the store), also I liked SHIITAKEOISHII suggestion to "...use olive oil and sesame seeds. You just grind them adding a little oil as you need till it makes a paste" - 1/27/11

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  • Incredible!
    3 of 4 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/20/12

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  • Very Good
    3 of 3 people found this review helpful
    Great taste for giving steamed veggies a lift. I would love to know how long it will keep in the refrigerator i I decide to double the recipe. - 5/18/11

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  • 3 of 3 people found this review helpful
    great but I added an extra clove of garlic! - 3/16/11

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  • Very Good
    2 of 2 people found this review helpful
    agree that the lemon should be to taste. I use this as a marinade for chicken and as a dressing for a quick red cabbage and bell pepper slaw and on the side - 9/1/12

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  • Very Good
    2 of 2 people found this review helpful
    Maybe my lemon was overly juicy but this was way too lemony for me & I like lemon sauce. No way was DH going to eat it. So I added more tahini and low sodium soy and it balanced out beautifully. I will be careful to add only half the lemon juice next time & taste before adding more. - 6/17/12

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  • Good
    2 of 2 people found this review helpful
    not a big ginger fan but i did enjoy this - 1/27/11

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  • Incredible!
    2 of 3 people found this review helpful
    Used peanut butter instead of tahini, left out the lemon zest as I just had a squeeze bottle of juice. - 1/19/11

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  • 1 of 1 people found this review helpful
    was thinking why make this . but then my mind said to me fresh this is better . love the tang love the snap . a good additive to anything that needs zing . - 7/30/12

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  • Incredible!
    1 of 2 people found this review helpful
    Absolutely delicious & I rarely like Chef Meg's recipes due to lack of flavor. Not so with this sauce. I omitted the olive oil to reduce calories & the lemon juice simply because I didn't have any lemons on hand. Next time I'll double this recipe b/c it goes great with so many things. - 6/6/12

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  • Very Good
    1 of 2 people found this review helpful
    I made just made this with limes instead of lemons, organic red cider vinegar instead of rice wine vinegar, and Fort Bragg amino acids instead of the soy sauce. I also left out the olive oil to reduce fat. 5 minutes prep time is very unrealistic even with a food processor, but it is very tasty. - 2/5/12

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  • 1 of 1 people found this review helpful
    Delish! Great over edamame. Yumm-o! - 6/18/11

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  • Incredible!
    1 of 1 people found this review helpful
    YUMYUM - 3/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome.... - 3/6/11

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  • Good
    1 of 1 people found this review helpful
    Yummy, and a nice change of pace. - 2/16/11

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  • 1 of 2 people found this review helpful
    Thanks for the tip about the Tahini! I always hesitate to buy it because it comes in such a big container and I always have to throw it away. Now I can make my own!
    Should I toast the seeds first? or grind them raw? - 2/2/11

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