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Soy Ginger Dipping Sauce


1 large ginger root, grated

1 large chopped garlic clove

1 chopped shallot

3 TBSP butter

1/3 c white wine

water c and c

c soy sauce



Cook the ginger, garlic, shallots in the butter, stirring constantly. When it starts to get dry, add cup water and continue to stir. Cook until the vegetables are soft. Add approx. 1/3 c white wine to mixture and cook down.

Put mixture and c water in blender and puree. Strain puree into clean saucepan. Over low heat, cook with c soy sauce, stirring.

If desired, add diluted corn starch to thicken.