Easy Ginger-Garlic Sauce
(117)
  • Minutes to Prepare:
  • Number of Servings: 12
Ingredients
2 tablespoons low-sodium soy sauce1/4 cup rice wine vinegar1 tablespoon tahini* 2 garlic cloves, minced1 tablespoons fresh ginger, chopped1 lemon, zested and juiced1/2 teaspoon red pepper flakes2 teaspoons toasted sesame oil1/4 cup olive oil* Tahini, a paste made from sesame seeds, can be found in the Mediterranean or Middle Eastern foods aisle of your supermarket.
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
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • SHIITAKEOISHII
     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
  • BLUEC5KITTEN
     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
  • THEWYRDWOMAN
     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
  • PRSPLACE
     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
  • ONESIPHORUS
     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
  • MOSTLYH2O
     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
  • MORDECAIBING1
     @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
  • BUBBAQ
     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
  • LYNNKEVIN
     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
  • THINKAHEAD
     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
  • GREASE31
     I luv this recipe, it sounds just perfect. - 9/20/12
  • NTTOTTEN
     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
  • CD6792607
     great but I added an extra clove of garlic! - 3/16/11
  • OR_ALW
     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
  • CD9825182
     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
  • KISSMYHIPSBYBY
     Yummy, and a nice change of pace. - 2/16/11
  • CD9005161
     not a big ginger fan but i did enjoy this - 1/27/11
  • MOMS100
     Used peanut butter instead of tahini, left out the lemon zest as I just had a squeeze bottle of juice. - 1/19/11
  • CBROTHERS0528
     I substitute the olive oil for coconut oil and it turns out great! - 9/17/13
  • SUGARSMOM2
     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
  • THEEASYKILL30
     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
  • CD11213990
     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
  • NANI031
     Delish! Great over edamame. Yumm-o! - 6/18/11
  • TERRYGLORIA
     YUMYUM - 3/14/11
  • KARMA18
     Awesome.... - 3/6/11



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