Easy Ginger-Garlic Sauce

By MaryEllen

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.

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.
• 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

Preparation

Step 1

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


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.