Karen's Ginger-Sesame Sauce

Grilled Vegetables with Ginger-Sesame Sauce

5 from 1 vote

Karen's Ginger-Sesame Sauce

For Dipping, Slathering and Basting - THE Sauce that makes all taste better. Packed with flavor, very low in calories & fat - ginger lends a naturally spicy kick...and a multitude of healthy benefits! A No-Cook sauce - just Blitz in a food processsor.

Prep Time10

Total Time10

Course: Asian condiment, Asian Sauce, dipping sauce

Cuisine: Asian Influence

Keyword: ginger sauce, ginger-sesame sauce

Servings: makes one cup

Author: Karen Sheer a zest for life

Cost: $3.50

Equipment

1 3 cup food processor

Ingredients

Dry Ingredients:

2 1/2 tablespoons fresh ginger peeled and coarsely chopped
1/2 cup sweet onion like Vadalia, peeled and coarsely chopped
1/4 cup fresh carrots peeled and coarsely chopped
1 1/2 teaspoons fresh garlic peeled and coarsely chopped
1 1/2 teaspoon coconut palm sugar or light brown sugar
2 teaspoons toasted sesame seeds*

Wet Ingredients:

6 tablespoons soy sauce I use Gluten Free Tamari
1 1/2 tablespoons rice wine vinegar I use organic
1 tablespoon fresh lemon juice
1 teaspoon pure toasted sesame oil use more to taste if you like

Instructions

Add all DRY ingredients to a food processor (I use a 3 cup one) - remember to toast the sesame seeds! Pulse until the ingredients are coarsely ground.
Add all WET ingredients and pulse the sauce until it still has some nice texture - do not over process.
Taste for seasonings. If you desire a richer sauce - add sesame oil or roasted peanut oil by the teaspoon.

Notes

* Toast sesame seeds in a small skillet over low heat, stirring until golden, remove to a small bowl.

SERVING SUGGESTIONS: Serve an accompaniment to sautéed or grilled tofu, chicken, fish, vegan proteins and vegetables. Makes all taste wonderful!

Store the sauce in a clean glass jar and refrigerate for up to 3 weeks.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition