How to Make Soy-Ginger Sauce By Curtis Stone

The winning combo of ginger and soy sauce from Curtis Stone is great drizzled over meats, fish and steamed veggies.

Now listen, if you wanted to go in
a totally different direction.
Yes.
Right, I’ve got some fresh ginger.
I love the smell of fresh ginger,
and a similar thing, we’re gonna make a cold sauce
so really, really simple.
You can go ahead, so this is made with tamari.
I mean, look, it’s a great alternative to soy,
but very, very similar in flavor of course.
So a little tamari.
I’ve got some lime juice, a little sesame oil,
and this is just one of those dishes.
Don’t overdo it with the sesame oil.
A little goes a long way.
A dozen drops and that’s it.
Fresh sesame seeds that have been roasted,
that’s an important part there.
Give that a whisk and you’ve got a super simple
sort of Asian inspired dressing
that works as a sauce as well.
(audience applauding)
(jingling)