~Asian Honey-Sesame Garlic-Ginger Dipping Sauce~

Sweet, savory and bold, if you want to turn almost any meat, poultry, fish or vegetable into an awesome Asian meal, this sauce is for you.  Prior to cooking it, it is a marinade that can be cooked afterward.  Not using it as a marinade?  Just make it and cook it to use as a condiment. After cooking, it is a sauce (for dipping or drizzling) and a lacquery, finishing glaze.  It keeps in the refrigerator almost indefinitely and I rarely find myself without this addictive concoction!

6-8  tablespoons minced garlic cloves, about 3-4 ounces

6-8  tablespoons minced ginger, about 3-4 ounces

6-8  tablespoons minced scallions, white and light green parts only, about 3-4 ounces

1  cup Golden Mountain seasoning soy sauce, or Thai seasoning soy sauce

2  tablespoons sesame oil

2  cups honey

1/2  cup firmly-packed dark brown sugar

(Note:  The sesame seeds, pictured above with the ingredients, are used to make ~ Open-Sesame Flank w/Garlic-Ginger Sauce ~, which is one of my favorite things to serve with this sauce.  Just click on the Related Article link below to get the recipe!)

~ Step 1.  In a mini- or small size food processor, place the garlic cloves.  Using a series of 15-20 rapid on-off pulses, mince the garlic.  Transfer it to a 3 1/2-quart chef's pan as you work.

~ Step 2.  Coarsely chop the ginger.  Repeat above process and add to pan with garlic.

~ Step 3.  Coarsely chop the scallions.  Repeat the above process and add to pan with garlic and ginger.

Note:  You can use a larger food processor, but don't mince the three together for two reasons.  1)  Their textures are different and they don't process evenly.  2)  Processing together intermingles their flavors, rather than allowing each to shine on its own.  Also, if you intend on using the mixture as a marinade (prior to cooking it), place the ingredients in a food storage bag or a bowl instead of a chef's pan.

~ Step 4.  Add the soy sauce, sesame oil, honey and brown sugar.  Stir well and bring the mixture to a boil over medium heat.

Adjust heat to simmer rapidly, until the mixture is reduced slightly, about 15-20 minutes.  This sauce is going to thicken to a drizzly glaze as it cools.  If (for whatever reason) you want it thicker, feel free to simmer it for up to 30 minutes.

Note:  During the simmering time, be sure to regulate (lower) and pay very close attention to the heat. Because of the honey and sugar, this sweet mixture can and will boil over very quickly.  Be careful!

~ Step 5.  Turn the heat off and allow foaming to subside, stirring occasionally.  Sauce will be glistening and slightly thickened (this is a sauce not a gravy).  

Cover pan and allow to steep about 1 hour prior to serving warm or at room temperature:

Asian Honey-Sesame Garlic-Ginger Dipping Sauce:  Recipe yields about 3 1/2-4 cups sauce, depending upon how much you reduce it.

Special Equipment List:  cutting board; chef's knife; mini- or small food processor; 2-gallon food storage bag (optional); 3 1/2-quart chef's pan w/straight, deep sides & lid

Cook's Note: Whether you're serving my sauce   with meat, poultry or fish, please allow me to suggest serving it with two of my family's favorite Asian side dishes.  Just wait 'till you try:

~ Mel's Asian-Style Vegetable Saute ~ and ~ Mel's "Jazzed Up" Jasmine Rice & Pineapple ~.  You can find both of these recipes in Categories 4 or 13!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013)

Related articles

~Open-Sesame Flank Steak w/Garlic-Ginger Sauce~

~Open-Sesame Asian Wings w/Garlic-Ginger Sauce~

~ Open Sesame: Asian Shrimp & Scallop Skewers ~

~ Thai Turkey Patties & w/Creamy Coconut Sauce ~

~ My Moist, Juicy, Grilled Thai-Style Turkey Burgers ~

~ Oh My Thai: Savory Minced Pork Stuffed Omelette~

~Oh My Thai: Spicy Quick-Pickled Cucumber Relish~

~ Oh My Thai: Spicy Red Curry Sweet Corn Fritters ~

~ Cooking Boneless Pork Backribs (Pork on a Fork) ~

~ Golden Goddess: Shiro Plum & Egg Custard Tart ~

Comments

[Kitchen Encounters]

Deedee -- I'm so glad you liked the sauce. Yes, the timing can be a bit arbitrary as everyone's stove is different and everyone's idea of a steady, rapid simmer is a bit different. Again -- I'm so glad you liked the sauce and thanks for your nice comment!

[Deedee Smith]

The foam eventually went away. I just expected it sooner than it did. Great sauce! Thanks!

[Deedee Smith]

When making this sauce, the foam never cleared or went away. What does that mean?

[Kitchen Encounters]

Christie -- I have never water-bath canned it, but, I freeze it in small glass containers all the time!

[Christie Scholl]

I was wondering if you have ever processed this sauce to keep for later?.... I really like this recipe. Would like to can it for later use.

[Kitchen Encounters]

Good Morning Sue -- yes, you do see sesame seeds, but, they are not in the marinade. What you see in the marinade are little pieces of minced garlic, ginger and scallions. The word "sesame" is in the title for the sauce because of the sesame oil. The steak in the photo, which goes into the marinade, gets coated with sesame seeds when it comes out of the marinade and during the broiling process. There is a link to the companion recipe, the steak recipe at the end of the post. Sorry for the confusion -- I'm going to go back into the post and note that at the end of the ingredients list. Thank-you for bringing it up -- look for the change in a moment or two!

[Sue]

I see sesame seeds in the picture and final product but, no mention of them in the recipe?