Recipe for ginger root sauce with spicy sauce. Ginger sauce: recipes, composition and preparation. The most delicious ginger sauces

Ginger is a very popular spice and is classified as a "hot" spice by chefs. Ginger root is indeed able to have a warming effect, and also has a characteristic spicy aroma that distinguishes it from other seasonings and spices.

Ginger sauces go well with fish, meat, dishes, vegetables, poultry and rice, and are also an excellent dressing for salads.

We offer you to consider the most popular recipes for ginger sauce.

Quick Ginger Sauce

You can prepare such a delicious dressing quite easily and quickly. For this You will need:

50 g - fresh ginger root;
6 art. l. - olive oil
2 tbsp. l. - apple cider vinegar
2 tbsp. l. - crushed coriander
salt, pepper and balsamic vinegar to taste

Peel the ginger root, chop very finely and place in a bowl. Fill it with a bite, salt and pepper. Then add olive oil and beat well. Add coriander, stir. That's all - done!

Sauce with onions and ginger

It is also prepared very quickly, besides, it can be stored in the refrigerator for a couple of days, and it will remain fresh.

Need:

1 PC. - medium bulb;
50 g - peeled ginger root;
50 g - olive oil;
50 g - vinegar;
20 g - soy sauce;
1 st. l. - water.

Mix all the ingredients with a blender or food processor until you get a homogeneous mass. This dressing goes well with meat and chicken.

Recipe for Ginger and Honey Sauce

This dressing with a bright spicy taste and aroma is perfect for seafood or fish dishes. To prepare it you will need:

Soy sauce - 50 g
Honey - 40 g
Lemon juice - 40 g
Olive oil - 40 g
Fresh ginger root - 30 g

Put honey in a saucepan, add soy sauce and squeezed lemon juice. Peel the ginger, chop very finely and add to the bowl. Pour in the olive oil and mix thoroughly.

Ginger Sauce Marinade Recipe

Necessary:

Fresh ginger root - 5-6 cm
large petals of pickled ginger - 10-20 pcs.
bunch of green onions
Garlic cloves - 4 pcs.
Soy sauce - 150 ml.
White wine vinegar - 2 tbsp. l.
Olive oil - 3 tbsp. l.

Cooking:

Ginger root must be peeled, cut into thin slices along, then chop into cubes and across as finely as possible. The garlic must be crushed, peeled and chopped, finely chop the white part of the green onion separately from the green, set aside.

Stack the pickled ginger petals one on top of the other and chop into thin strips with a sharp knife. After that, it is necessary to fry ginger, the white part of the onion and garlic in oil for 1 minute. Pour in soy sauce, vinegar, cook the mixture over high heat for about 2 minutes. Remove from heat and immediately stir in the rest of the green onions. Let the dressing cool for 5 minutes, after which you need to add pickled ginger, then leave it for 30 minutes. let it cool completely and use as a sauce or marinade for seafood and fish, or fatty meats.

ginger tomato sauce recipe

350 g - tomato;
20 g - ginger root;
20 g - lemon juice;
100 g - sugar;
1/2 tsp - salt;

Remove the seeds and skin from the tomatoes, cut them into pieces and add the chopped ginger root to it. After that, the mixture must be salted and covered with a film. Put it in the refrigerator overnight. In the morning, strain the juice from the tomatoes into a saucepan. Add sugar to it and cook over medium heat, stirring for eight minutes until syrupy.

Add lemon juice and tomatoes to it. Cook for 10 minutes until jam, then cool.

Recipe ginger soy sauce

Necessary:

1 PC. - onion;
20 g - ginger root;
4 tablespoons - apple cider vinegar;
3 tablespoons - vegetable oil;
20 g - soy sauce
1 spoon - water.

Free the ginger root from the peel, peel, and then finely grate. You can also grind ginger with a blender. Do the same with the bow. Put this mass in a deep plate, add the remaining ingredients. At the very end, add apple cider vinegar. You can serve such a spicy dressing with dishes of vegetables and fish.

orange ginger sauce recipe

Necessary:

10 g ginger root:
5 g orange peel;
5 g lemon zest;
60 g raisins
200 g orange marmalade
15 g honey
3 art. spoons of lemon juice
1 g mustard powder

Finely grate ginger, orange and lemon zest. Then add marmalade, honey, raisins and lemon juice to the gruel. Mix everything again thoroughly and at the very end of cooking add a little mustard.

Cranberry Ginger Sauce

Necessary:

Cranberries - 350 g.
Sugar - 180 g.
Chopped ginger - 1 tbsp. l.
Red wine - 2 tbsp. l.
Water - 2 tbsp. l.

Mix sugar, cranberries and water in a container, put on the stove and bring to a boil. Simmer over low heat for about 10-15 minutes until thickened. Remove mixture from heat, add vinegar, stir. Let it cool down and you can serve it, it goes well with meat or chicken.

Bon appetit!

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ginger sauce

Ginger is rightly referred to as a "hot" spice, because it has a warming effect on the human body. Ginger sauces are well suited to fish, meat dishes, rice, stewed vegetables. Let's take a look at some interesting ginger sauce recipes with you.

Honey Ginger Sauce

Ingredients:

honey - 1 teaspoon;
ginger root - 50 g;
vinegar, olive oil - to taste.

Cooking

To prepare ginger sauce, take the ginger root, clean and grind in a blender. Add honey, olive oil and a little vinegar to this gruel. That's it, meat sauce is ready!

Ginger Soy Sauce

Ingredients:

ginger root - 20 g;
onion - 1 pc.;
vegetable oil - 3 tbsp. spoons;
apple cider vinegar - 4 tbsp. spoons;
soy sauce - 1.5 tbsp. spoons;
water - 1 tbsp. the spoon.

Cooking

We take a fresh ginger root, peel it, rub it on a fine grater, or chop it with a blender. Onions are also peeled and grated. Put the gruel of ginger and onion in a bowl, add vegetable oil and beat everything well until smooth. Slowly add apple cider vinegar and mix again.

Pour the ginger sauce into a gravy boat and serve with those dishes whose unique and refined taste you want to emphasize.

Ginger garlic sauce

Ingredients:

ginger root - 50 g;
garlic - 100 g.

Cooking

We clean the ginger and garlic in advance. Ginger peels quite easily, like potatoes. Then cut the ginger into small pieces so as not to damage the blender during the cooking process. Then put the chopped root together with garlic in a blender container and grind until a homogeneous mass is obtained. You can also use a meat grinder, the only difference is that in a blender the sauce is more pasty and spicy. You can put the finished sauce into jars and store it in your refrigerator, using it as a godsend for your culinary masterpieces. This sauce has a very long shelf life, so we recommend making it for the future.

Orange Ginger Sauce

Ingredients:

Cooking

Zest of lemon, orange and ginger root rubbed on a fine grater. Add raisins, marmalade, honey, lemon juice and mustard to them. We carefully grind everything into a homogeneous mass with a blender. Orange Ginger Sauce is ready!

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Meat with ginger

People have been using ginger for quite a long time as a spice, which gives the meat a pleasant aroma and piquant taste. Ginger goes great with meat. Ginger is able to give meat tenderness and softness.

In the process of preparing meat dishes in which ginger is present, you need to follow some cooking rules. Ginger should be added to meat dishes 20 minutes before full readiness, and if you add ginger to meat sauce, then you need to do this after heat treatment of the sauce. Ginger goes well with orange juice. When preparing various meat dishes, you can use fresh ginger root, chopped or finely chopped, as well as ready-made ground ginger. Meat with ginger is often served with a side dish. Vegetables, potatoes and rice are perfect for such a case.

If you want to please and surprise your loved ones with a delicious, unusual and original dish, then recipes for meat dishes with ginger are right for you.

Beef with ginger in orange sauce

Ingredients:

Cooking method:

Peel the onion and cut it into thin half rings. Fry in oil. To the onion add finely chopped ginger, the zest of one orange, which must be grated and garlic. Now we need to squeeze the juice of one orange for our sauce. Add soy sauce, sugar and starch to it. We mix everything well. Cut the beef flesh into pieces and sprinkle with salt. Then our meat is quickly fried. Add fried onion and cooked orange sauce. And fry again for 7 minutes, while stirring it well!

Braised pork with ginger

Ingredients:

1 kg pork pulp;
5 cm fresh ginger;
4 onions;
3 art. l. soy sauce;
2 apples;
40 g butter.

Cooking method:

First, let's prepare the pork: wash, dry, remove films and excess fat. Cut into small cubes 4x4 cm. Prepare the marinade: rub the ginger root on a fine grater and mix with soy sauce. Put the pieces of meat in the marinade. We put it in the refrigerator for 30 minutes. Onion cut into half rings. We get meat. Fry for two minutes over high heat on one side until golden brown, turn over and cover with half the onion, throw a piece of butter on top. Reduce heat and simmer for 10 minutes until onion is soft. Put the rest of the onion in the bottom of the pan and put it on the fire. We rearrange the stewed meat and pour the juice that it has allocated. An hour and a half we simmer on low heat. 10 minutes before the end, add apples and soy sauce. Spicy meat is ready to eat!

Pork ribs with ginger and honey in the oven

Ingredients:

Cooking method:

Rinse the ribs thoroughly with cold water, let dry a little and cut into pieces. Finely chop the garlic and onion. We do the same with ginger. Now prepare the meat sauce: mix garlic, onion and ginger. Add soy sauce, honey and tomato paste. We mix. Put the sauce on the stove and bring it to a boil. Cook until the onion becomes soft. Grind the prepared sauce in a blender. Lubricate the ribs with sauce and put in the refrigerator for an hour so that they are well marinated. We heat up the oven. At a temperature of 169 degrees, bake the ribs for 60-90 minutes. If the ribs are browning too much, cover them with foil. Serve ready-made ribs to the table with greens and fresh vegetables.

Pork with pickled ginger

Ingredients:

800 g pork;
25 ml dry red wine;
1 st. l. soy sauce;
Vegetable oil to taste;
2 cloves of garlic;
50 g pickled ginger;
Salt and pepper to taste.

Cooking method:

Wash the meat in warm water and dry it. Cut the pickled ginger into small pieces. Put the ginger in a small bowl and crush the garlic there. Pour wine into this bowl, 1 tbsp. l. vegetable oil and soy sauce. Salt and pepper. Here is the gingerbread sauce. Grease the bottom of a baking dish with oil. We put the meat and rub it on all sides with the prepared sauce. We put in the oven for 1 hour. Bon appetit!

Lamb with ginger

Ingredients:

Cooking method:

Beat lemon juice, sesame oil, 1 tbsp. l. mint and half a mint in a shallow bowl. Put the meat in there and mix. Cover and leave to marinate in the refrigerator for 2-3 hours.

Place the potatoes in a large saucepan and cover with boiling water. Bring to a boil. Cook at a quiet boil for 12 minutes. Drain the water and let the potatoes cool. Cut across into 5mm slices. Then straw. Mix in a bowl, pour 1 tbsp. l. vegetable oil and mix.

Warm up 1 tbsp. l. vegetable oil in a frying pan. Then put the lamb and fry for two minutes so that it is slightly browned. We pull it out of the pan and debug it for a while.

Fry, sliced, zucchini then add potatoes. Cook for 3-4 minutes, stirring constantly. Add green onions and fry for another minute. Reduce the heat and add the peas, the remaining ginger, honey, soy sauce and broth. I put lamb. We fry for 2-3 minutes. Add salt and pepper to taste. And sprinkle with the remaining mint.

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Ginger sauce (step by step recipe with photo) - Pechenyuk's Culinary Portal

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Ginger is classified as a "hot" spice that can have a warming effect on the body. In addition to being a very popular spice that is added to tea, sauce, dough, fish and meat, ginger is known for its medicinal qualities. It is said that a person who eats ginger can be much more successful in intellectual work, since this spice helps to supply oxygen to the brain. Ginger sauces with a variety of additives in their composition give the dishes a special spicy spicy taste and bright aroma. Ginger sauce is suitable for meat, fish dishes, it can be seasoned with rice, seafood, boiled and stewed vegetables, oriental dishes.

In this article you will find everything about how to cook the most delicious ginger sauces - with garlic, with cranberries, with mayonnaise, with cream, with tomatoes and others.

The most delicious ginger sauces

Ginger garlic sauce

Garlic-ginger sauce is used in the preparation of various marinades, meat, fish and vegetable dishes.

It is usually added to preheated oil before preparing the main course.

Making it is very simple and the main advantage of this sauce is that it can be stored in the refrigerator for a long time and housewives can prepare it for future use.

Required Ingredients:

1. Peeled ginger root - 50 g
2. Peeled garlic - 3-4 cloves
3. Olive oil - 1 tsp
4. Salt (to taste)

Cooking:

The amount of garlic and ginger can be taken by eye.
The first one needs a little more for a more balanced taste of the future sauce.
The approximate ratio should be 60% - garlic, 40% ginger. First, peel the ginger root and garlic.
Grind them with a blender or meat grinder. Add olive oil and salt. The sauce is ready. This sauce can be made in stock, it is stored in the refrigerator for a long time.
Also, the sauce can be used to add to dishes during cooking. To do this, fry it in vegetable oil for 20 seconds until the smell of raw garlic disappears.

Cranberry Ginger Sauce

Delicious sweet and sour ginger and cranberry sauce. It goes well with meat (pork) and poultry (chicken, turkey, duck).

Ingredients:

1. Fresh or frozen cranberries - 350 grams
2. Chopped ginger - 1 tbsp.
3. Red wine vinegar - 2 tbsp.
4. Sugar - 180 grams
5. Salt (to taste)
6. A sprig of rosemary
7. Water

Cooking process:

Peel and grate the ginger.
Mix cranberries, ginger, sugar and water in a saucepan. You can also add crushed rosemary for a spicy flavor.
Bring the mass to a boil and cook for another 10-15 minutes over low heat until the sauce thickens.
Remove from heat, add wine vinegar and mix well.
It is best served chilled to room temperature.

Ginger Soy Sauce

Ginger-soy sauce is perfect for giving meat and fish a spicy taste. Rice and stewed vegetables also harmonize perfectly with it.

It belongs to instant sauces, so its preparation takes literally a minute.

The main condition for this sauce is the presence of a blender.

To prepare the ginger-soy sauce, you need to take the following ingredients:

1. Grated ginger - 1 tbsp. l. (about 20 g)
2. Soy sauce - 1.5 tbsp. l.
3. Olive (or sunflower) oil - 3 tbsp. l.
4. Onion - 1 pc.
5. Water - 1 tablespoon (optional)
6. Apple cider vinegar - 4 tablespoons

Cooking:

Grind the peeled ginger root with a blender or grate on a fine grater.
It peels just like potatoes.
If you use a blender, it is advisable to cut it into small pieces, then it will not damage the machine.
Onions also need to be peeled and grated.
Mix onion with ginger, add vegetable oil and beat well until smooth.
Add apple cider vinegar and mix well again. You can also add some water if desired. That's actually all!
It remains to pour the sauce into a special container and serve! Bon appetit!

Tomato sauce with ginger

For meat dishes, tomato sauce with ginger is excellent.

Its sweet and sour taste perfectly sets off and gives a special taste to meat dishes, lamb and poultry dishes.

The sauce turns out tasty and beautiful in appearance, perfect for serving on a festive table.

Sauce Ingredients:

1. Fresh tomatoes - 3-4 pcs.
2. Grated ginger - 1 tbsp.
3. Lemon juice - 1 tbsp. l.
4. Salt - a pinch
5. Sugar - 100 g

Cooking:

Half of the tomato must be peeled, seeds removed and finely chopped.
Put everything in a bowl, add grated peeled ginger, salt to taste and cover the container with cling film. Refrigerate for a few hours, or even better overnight.
When the tomatoes start up the juice, you need to strain them into a saucepan, pour sugar into it and put on fire. Cook for about 8 minutes, stirring constantly, until the juice becomes syrupy.
Add the peeled and finely chopped remaining tomatoes and lemon juice to the syrup.
Simmer for another 10 minutes until the sauce becomes like jam. Now it remains only to cool it and you can serve it to the table!
Bon appetit!

Ginger Onion Sauce

Ginger sauce has recently become very popular, because ginger can be combined with many foods: meat, fish, rice, vegetables.

There are many varieties and recipes for it. It is often used as a salad dressing and as an addition to the main course.

Ginger with onions is one of the options for preparing such a sauce.

Ingredients:

Small ginger root - 1 pc.
Onion - 1 pc.
Garlic clove - 1 pc.
Rice vinegar - 1 tbsp.
Soy vinegar - 1 tbsp.
Tomato paste - 1 tbsp.
Salt to taste
Sunflower oil. / olive - 3 tbsp.

Cooking:

First you need to chop the onion. You can do this with a knife or shredder. Add oil and vinegar to the onion.
Peeled and grated ginger, along with chopped garlic, send to a container with onions. At the end, add tomato paste and salt.
Mix everything well or beat in a blender.
That's it, the sauce is ready!
In a closed container, the sauce can be stored in a cool place for about a week.

Ginger cream sauce

Very tasty, tender and easy to prepare sauce.

Pairs well with fish and meat.

Required Ingredients:

Butter - 100 grams
Fresh ginger root (piece about 5 cm long)
Dijon mustard - 2 tbsp
Pepper, salt to taste
Green onions - 2-3 feathers

Cooking:

First you need to peel and finely chop the ginger.
Add it to pre-softened butter.
Then add mustard, finely chopped green onions, spices.
Beat the resulting mass with a blender and you can serve.

Ginger sauce with mayonnaise

Very tasty and fragrant sauce with ginger and mayonnaise is obtained. It harmonizes perfectly with meat and vegetables, especially tasty with cauliflower.

To prepare this sauce you will need the following ingredients:

1. Mayonnaise (preferably homemade)
2. Soy sauce - 150 ml
3. Finely chopped, candied ginger - 25 g
4. Honey (liquid) - 25 g
5. Shallot or onion - 1 pc.
6. Garlic - 1 clove
7. Balsamic vinegar - a little less than 100 ml
8. Salt, pepper to taste.

How to cook

The ginger must first be peeled and finely chopped.
Pour a little sugar into the gruel and let stand for a while. Finely chop the onion, pass the garlic through a garlic press.
In a small saucepan, mix all the ingredients except mayonnaise and put on a small fire. All this mass should be boiled until a third of the liquid has evaporated.
Remove from fire and leave to cool.
Then beat the mass in a blender, pour into a bowl and add mayonnaise at the end. Mix everything well, salt and pepper to taste.
The most delicate and very tasty sauce is ready!

Ginger mustard sauce

A sauce with fresh ginger and mustard will sound very good with salmon.

But not as a marinade, but as a sauce when serving a finished dish.

Ingredients

ginger - 2 tsp grated on a fine grater
onion - 1 head
soy sauce - 2 tbsp.
mustard (not very spicy) - incomplete tbsp.
honey - 1 full tablespoon

Cooking:

Peeled ginger should be grated on a fine grater, chopped onion mixed with ginger.
It is desirable to cut the onion very, very finely.
Mix all other ingredients together and let the sauce brew for at least 15-20 minutes.
This will remove the bitterness of the onion and its pungent smell.

Recently, oriental cuisine has become very popular, and the East, as you know, is a delicate matter. Therefore, it is so important to know all the tricks of cooking.

For example, pickled ginger is always served for sushi.

Of course, you can buy it ready-made in any supermarket, but it will be much tastier and healthier if you make it yourself.

Pickled Ginger Quick Recipe

It will take about 5 hours to pickle ginger in this way. This is not so small, but still less than is usually required for this.

Take these ingredients:

150 grams of ginger
¼ cup rice vinegar
3 tbsp Sahara
2 tsp salt

Cooking:

Peel the ginger and cut into thin slices.
For the marinade, combine rice vinegar, sugar and salt, bring the mixture to a boil.
Put the ginger in a glass or ceramic bowl and pour over the hot marinade.
Leave it for 5 hours. That's it, delicious pickled ginger for sushi is ready!
By the way, such ginger can easily be stored in the refrigerator for up to 3 months.

The main thing is to use glass or ceramic dishes for this. Metal pans are absolutely not suitable for this.

Ginger Orange Sauce

Delicious, fragrant and rich orange sauce with the addition of ginger is in perfect harmony with vegetables (green), chicken and fish.

It takes about half an hour to prepare it, and the result will surely surprise you!

So, we will need:

1.5 oranges
2 tbsp grated ginger
1 tsp cornstarch

Cooking:

To prepare this sauce, you need to remove the zest from half an orange, squeeze the juice from the other, grate the ginger.
Add corn starch to the mass and warm it all over a fire for about 3 minutes.
Let the sauce cool down a bit and you are ready to serve!

Lemon Ginger Sauce

Lemon-ginger sauce with its delicate taste and aroma is very good to serve with fish and seafood.

It turns out very tasty if you pour this sauce over fried or stewed hake, flounder fillets.

Ingredients:

butter - about 100 g
lemon - 1 pc.
grated ginger - 1 tsp
greens (parsley, onion) optional

Cooking process:

Melt butter in a small saucepan over moderate heat.
Remove the zest from the lemon and squeeze out the juice. Grate the ginger.
Add grated ginger and lemon zest to melted butter, mix well. Pour in the lemon juice and mix well again.
Keep on fire for another minute and you can shoot. Let the sauce cool down a bit, pour it over the fish.
Bon appetit!

Traditional ginger sauce

Ginger is often used to prepare a variety of sauces and marinades.

But most often they prepare the traditional ginger sauce, which plays the role of a dressing for various salads.

Yes, it goes well with meat too.

So, to prepare this simple sauce you need:

Grated ginger root - 100 g
Soy sauce - 100 ml
Olive oil - 5-6 tbsp.
Garlic (optional)

Cooking:

First you need to peel the ginger root. Its skin is very thin and soft, so it is easily cut with a vegetable peeler or a knife.
Finely chop the peeled ginger.
Since the smell is quite strong and persistent, it is advisable to use a separate cutting board for this.
If you have a blender, then you can chop the ginger in it or grate it on a fine grater.
Add olive oil to it. Mix well.
You should get a tender porridge. Then pour in soy sauce and garlic, thoroughly beat the mass in a blender.
Traditional ginger sauce is ready!

Ginger honey sauce

The sauce with the addition of honey, ginger and soy sauce will add an exquisite taste to a poultry or fish dish. And additional ingredients will add new notes to the sauce.

For the Ginger Honey Sauce you will need:

ginger (small piece)
honey - 1 tsp
sesame oil - 1.5 tbsp.
onion - 1 pc.
soy sauce - 1.5 tsp
sherry - 1.5 tsp
chilli (dried) to taste

Cooking method:

Grate the ginger on a fine grater, chop the onion very finely.
Add all other ingredients, mix.
Pepper to taste and mix well again.
Heat the sauce over low heat, but do not bring to a boil.

That's it, the sauce is ready!

Prepare ginger sauces according to our recipes, bon appetit!!!

Source: https://pro-sousi.ru/imbirnye-sousy/

Ginger root is famous for its beneficial properties. It tones, improves immunity, promotes fat burning and weight loss.

But culinary experts appreciate this product not for this - they are attracted by the opportunity to give dishes a unique taste with it: tart, fresh, spicy.

Ginger sauce has many cooking options, it can be served with fish, meat, poultry, vegetable side dishes, season multi-component salads with it. Almost every gourmet can find a recipe for this seasoning that fully meets his taste preferences.

Cooking features

One of the benefits of ginger sauce is how easy it is to make. However, the technology for creating this seasoning has its own subtleties, which are better to know in advance.

It is advisable to prepare ginger sauce not from dried, but from fresh ginger. To do this, the root must be cleaned and chopped with a grater or blender. Dry seasoning has a slightly different taste and aroma. The sauce from it will also turn out delicious, but different.
High-quality fresh ginger does not look lethargic, there are no blue or green spots on its surface, it is moderately juicy, with a delicate yellowish tinge.
Try to follow the proportions recommended in the recipe, as changing the ratio of the components, the taste of the seasoning may become inharmonious. Pay special attention to the observance of the amount of ginger: if it is lacking, the ginger taste will be weakly pronounced, if the recommended amount is exceeded, the sauce will turn out to be excessively tart and it will be unpleasant to eat.
Ginger sauce can be poured over ready-made dishes before serving or put on the table separately, poured into a gravy boat.

The technology for preparing ginger sauce may vary depending on the recipe, but the general principles outlined above will remain unchanged.

Classic ginger sauce recipe

ginger root - 20–30 g;
onions - 100 g;
vegetable oil - 100 ml;
soy sauce - 40 ml;
water - 40 ml;
apple cider vinegar (6 percent) - 80 ml.

Cooking method:

Wash the ginger root and peel it with a vegetable knife.
Finely chop the peeled ginger, then put it in a blender bowl and chop. If you prefer to grind the root on a grater, you do not need to chop it, this will only complicate your task. Using a blender allows you to get a more delicate texture, it is advisable to resort to the help of kitchen appliances.
Free the onion from the husk and chop in the same way as the ginger.
Mix onion puree with ginger.
Add water, soy sauce, vinegar and vegetable oil.
Beat with a mixer or blender to obtain a homogeneous consistency.

Ginger sauce prepared according to this recipe is universal. It goes equally well with fish and meat dishes, vegetable side dishes and salads. Ginger retains all the useful properties in it, as it is not subjected to heat treatment.

Garlic ginger sauce

ginger root - 50 g;
peeled garlic - 100 g.

Cooking method:

Peel the ginger root and cut into small pieces.
Clean the garlic cloves. When handling this product, it is recommended to protect your hands with gloves to avoid burns.
Turn the ginger pieces and garlic cloves through a meat grinder, mix.

If the sauce is decomposed into sterilized glass containers and tightly closed, then it can be stored in the refrigerator for several months. The sauce is used as a spicy spicy seasoning. If you want to fill a salad with it, then it is recommended to dilute it with olive oil, sour cream or mayonnaise in the proportion that seems optimal to you.

Honey Ginger Sauce

ginger root - 50 g;
honey - 5 ml;
apple cider vinegar - 60 ml;
olive oil - 100 ml.

Cooking method:

Peel and puree the ginger root in any way you can. The softer the consistency of the puree, the better.
Mix liquid honey with oil and vinegar. If your bee product is candied, you will first have to melt it in a water bath. Other methods of melting honey are less preferred, as they can negatively affect the beneficial qualities of honey.
Dilute the ginger puree with the resulting mixture. To obtain a more homogeneous composition, beat the sauce with a blender.

Honey-ginger sauce is one of the most popular. It goes equally well with fish and meat.

Cranberry Ginger Sauce

fresh or frozen cranberries - 0.4 kg;
ginger root - 20 g;
sugar - 0.2 kg;
table vinegar (9 percent) - 40 ml;
water - 50 ml.

Cooking method:

Go through the berry, removing the damaged specimens, throwing out the rubbish that comes across. Rinse and pat dry on a towel. Frozen cranberries are enough to defrost. The juice released during thawing should be used to make the sauce.
Ginger root, peeled, grated or with a blender. In the latter case, do not be too lazy to pre-cut the ginger into pieces.
Fill the berry with water and put on fire. Boil for 5 minutes after boiling, then rub through a sieve to obtain a smooth consistency.
Return to the fire and, adding sugar with spoons and stirring, achieve complete dissolution of the sweet product.
Remove from heat, add ginger and vinegar, mix thoroughly. You can do this with a blender or mixer.

Cranberry-ginger sauce is a great addition to fatty meats, including duck and pork.

Thick orange ginger sauce

orange marmalade - 0.2 kg;
ginger root - 10 g;
orange peel - 5 g;
lemon zest - 5 g;
lemon juice - 30 ml;
raisins - 50 g;
mustard powder - a pinch;
honey - 15 ml.

Cooking method:

Marmalade cut into pieces.
Grate the ginger.
Prepare the zest. You can get it yourself by rubbing it on a fine grater.
Pour all the ingredients indicated in the recipe into a blender bowl, add lemon juice, beat until smooth.

The sauce made according to this recipe has a thick consistency. It is served separately with meat, like mustard or adjika.

Liquid orange ginger sauce

chili pepper - 10 g;
garlic - 1 clove;
ginger root - 20 g;
butter - 180 g;
orange juice - 100 ml;
sugar - to taste;
lemon juice - 20 ml.

Cooking method:

Melt the butter.
Squeeze the juice from an orange and half a lemon.
Mince the ginger root and garlic.
Finely chop with a knife or chop a piece of chili pepper in a blender.
Mix the ingredients and heat over low heat, stirring, until the sugar is completely dissolved.
Let the sauce cool to room temperature and serve.

This version of ginger sauce goes well with poultry meat. You can also serve it with other types of meat. It has a harmonious sweetish-spicy taste.

Ginger sauce has many faces, its taste changes beyond recognition depending on what ingredients it is combined with. This makes it a versatile seasoning suitable for any dish. You can not ignore the beneficial properties of this spicy supplement.

Source: http://OnWomen.ru/imbirnyy-sous.html

The amazing properties of ginger have long been appreciated not only by fans of oriental cuisine. Some do not really like its rich aroma and pungent taste, but they use the spice for medicinal purposes, understanding all its usefulness. Others are crazy about ginger in any form and add it to all dishes and drinks - marinades, soups, salads, tea, lemonade, muffins and ice cream.

Ginger sauce is the seasoning that everyone will love. Firstly, the sauce is prepared really very quickly and simply. Secondly, the spice completely retains all its beneficial properties, natural aroma and taste, as it does not undergo heat treatment.

And thirdly, the sauce is very tasty and versatile. By changing the proportions of the basic ingredients, adding one or another spice, you can get a variety of flavors depending on the dish to which the ginger sauce will be served.

Useful information: ginger is considered a "hot" spice.

It speeds up blood circulation, stimulates digestion, prevents the deposition of harmful cholesterol, destroys pathogenic microorganisms in the intestines and not only, improves heart function, activates brain activity, tones, relieves depression, excites sexual desire.

With spring-autumn depression, beriberi, the beginning of a cold, a decrease in male strength, fragrant honey-ginger tea will be very useful. It can be served hot or cold with mint or cinnamon.

Sauce ingredients

To prepare a thick, aromatic ginger sauce in just 7 minutes according to a classic Japanese recipe, you will need the following ingredients:

Ginger root - one medium, about 5-6 cm long;
Onion - one medium;
Vegetable oil, preferably walnut or sesame - 4-5 tablespoons;
Vinegar, preferably rice, but if it is not available, apple cider vinegar is also suitable - 4 tablespoons;
Soy sauce - 2-3 tablespoons;
Boiled water - 1-2 tablespoons.

To make the sauce tasty, savory and healthy, it is important to buy good, fresh ginger. How to determine the quality of ginger root? It should be firm, not limp, with a thin, smooth, not wrinkled skin of a light brown color, without green or blue spots and visible damage. Inside the root should be pale yellow, not dry and moderately juicy.

The amount of vinegar, soy sauce, water and vegetable oil can be changed by experimentally selecting the optimal consistency and saturation of the finished seasoning.

Cooking step by step

Ginger is a rather aggressive spice, its smell can be absorbed into kitchen utensils, therefore it is not recommended to use wooden boards, cups, spoons and gravy boats.

Training. Peel the root - the thin skin is removed with a vegetable knife, the spice is peeled, like potatoes or carrots. Free the onion from the husk.
Ginger cut into small pieces and grind in a blender. Transfer the ginger, send the onion to the blender and turn into a puree.
Combine ginger and onion, pour in oil, vinegar, soy sauce and water.
Beat with a mixer for several minutes until a homogeneous consistency is obtained. Taste and add spices or water if needed.
Transfer the prepared ginger sauce to a gravy boat and serve.

This seasoning is perfectly stored in the refrigerator for 2-3 weeks in a glass jar with a tightly screwed lid.

How to diversify and with what to serve the sauce

Many people like a sweet and spicy honey-ginger sauce for fish or meat. To cook it, you need to remove the onion, add 2 tablespoons of natural honey to the seasoning in its place. The honey-fruity aroma and taste of the resulting sauce will go well with seafood tempura and chicken fillet. Or just boiled shrimp baked chicken wings.

What else can be added to the seasoning to diversify the taste? A spice such as mustard or garlic is perfect.

If vinegar seems too aggressive, this spice is also successfully replaced with lemon or lime juice.

And if instead of onions, grind pieces of fresh pineapple in a blender along with ginger, you get a real fat burner! The taste of meat or fish with such an additive is beyond words - you just need to try it.

Some people cannot live without adding mayonnaise to the dish. Ginger and this seasoning are not the best combination. But if you didn’t eat without mayonnaise, it’s better to cook it yourself and add quite a bit to the ginger sauce - no more than one spoonful. sauce at all.

Not sure what else honey-onion-ginger sauce will go with?

Source: http://SauceBook.ru/sauce/universal/imbirnyj-souc

Sauce with ginger

Ginger is a spice that harmoniously combines with meat, vegetables, fruits and is part of the ingredients for confectionery. The root is good because, in combination with certain products, it enhances or weakens their taste and aroma. It is especially good for making sauces, giving them piquancy, delicate flavor and an unforgettable aftertaste.

How to make ginger sauce

A product such as ginger sauce can be quickly prepared at home from a wide variety of ingredients. The preparation technology is extremely simple: you just need to combine all the components in one container and grind them to a homogeneous thick mass using a blender.

There are recipes that require pre-heating or other processing of products before they become dressing components. This applies to pickled ginger, processed cranberries, stewed herbs.

In some gas stations, to achieve the desired consistency, heating in a water bath or in the microwave, evaporation of excess liquid, heating to reveal the bouquet of odors from the spices included in the composition, languishing over low heat and other cooking technologies are required. An important point is to respect the proportions of the ingredients.

Ginger Sauce Ingredients

To start preparing ginger sauce, you should decide what dish it will be served with. Sweet and sour dressings are suitable for meat and poultry, soy for fish, garlic and citrus for meat and salads.

Both fresh chopped root and dried root are added to sauces.

To achieve sharpness and pungency, ground spice is used, for a lighter taste and a pronounced ginger-lemon aroma, fresh root is used. What ingredients can be included in the dressing?

Salt, pepper, other spices.
Olive or sunflower oil.
Soy sauce.
Cane sugar.
Lemon juice.
Citrus peel.
Cream.
Lingonberry, cranberry.
Garlic.

These are the components of the most common gas stations. They are accessible, simple, familiar to both Europeans and residents of Asian countries. Many chefs include exotic ingredients in ginger dressings to add flavor and create new recipes. What sauces to prepare for salad dressing, serve with meat, fish or poultry, and what features are they characterized by?

A classic ingredient in many dressings is citrus juice. Usually it is lemon, but orange, grapefruit and exotic fruits themselves are often used. Such sauces are served with fish, poultry, vegetable and fruit salads. Orange-ginger sauce can be prepared according to the following recipe:

grate the zest from a quarter of a lemon and an orange;
grate 10-15 grams of ginger root;
Soak 50 grams of raisins in hot water, rinse, cut into halves;
squeeze 3 tbsp of lemon l. juice;
combine all the ingredients, add honey softened in a water bath (15-20 g) and half a teaspoon of mustard, mix well.

This dressing is not homogeneous in consistency, so lovers of thinner sauces prefer to grind all the ingredients in a blender.

Citrus dressings are suitable for almost all dishes except red meat.

Another recipe for ginger sauce that is especially good for salad with poultry or fish:

prepare 100 ml of orange and 20 ml of lemon juice;
grate 20 g of ginger;
mince 1 large clove of garlic;
chop 10 g of chili;
put the ingredients in a saucepan, salt, add sugar, put on fire and bring to a boil;
melt 160 g of butter and add to the mixture;
let cool slightly and serve with the main dish.

Butter is used here and in other dressings as a thickening agent, so you can increase or decrease the volume according to your preferences.

Like citrus sauce, cranberry-ginger sauce is also suitable for salad, fish and poultry. Based on it, you can prepare dressings not only with cranberries, but also lingonberries. Their sweet and sour taste goes well with chicken, salmon, white fish.

What to cook with ginger

The recipe is the following:

rinse and dry slightly 400 g of cranberries;
chop 1 tbsp. l. root;
add 200 g of sugar;
pour the components 2 tbsp. l. water, put on fire and cook until thick;
remove from heat, pour in 2 tbsp. l. vinegar, let cool.

The sauce keeps well in the refrigerator for up to 7-10 days. It has a beautiful color, thick texture and bright aroma. Vinegar is sometimes substituted for red wine in a recipe.

Garlic ginger sauce

This dressing acts as a sauce for meat or vegetable salads, and can also be used as a marinade for pork, lamb, shrimp and other seafood. All ingredients are carefully ground with a blender to the desired consistency without inclusions.

Garlic gives the dressing its main flavor and acts as a preservative.

Required components:

30 g of ginger root;
onion - 1 pc.;
4 cloves of garlic;
soy sauce - 6 tsp;
2 tsp ground paprika;
0.5 tsp ground pepper;
olive oil.

First, all coarse ingredients are ground with the addition of spices, then soy sauce is poured in and lastly olive oil until the desired consistency is reached. Garlic-ginger sauce can be used, it is stored in the refrigerator in a glass container for a long time.

Ginger-soy

Soy sauce is the most commonly used ingredient in most dressings and marinades. It can be combined with a wide range of ingredients, including ginger root. To prepare the simplest dressing you need:

combine in one container 40 g of liquid honey, olive oil and lemon juice;
grind 30-40 g of fresh root;
add 50 g of soy sauce;
Blend everything in a blender and serve.

As a complicated option, you can prepare ginger-soy sauce with the addition of chopped onions, wine vinegar, sugar, salt, spices, tomatoes, mustard and other products. The recipe for such a dressing does not require a scrupulous calculation of the proportions of the ingredients; you can safely experiment until the desired bouquet of aromas and tastes of homemade ginger sauce is achieved.

If soy sauce is present in the dressing, it is no longer necessary to add salt.

Fish in Japanese cuisine is often served with wasabi ginger sauce. To cook it in your home kitchen, you need:

grate 1 dessert spoon of the root;
combine with 125 g of unsweetened natural yogurt and a tablespoon of lemon juice, beat;
40 g of wasabi diluted with 100 g of mayonnaise, add 1 tbsp. l. soy sauce;
combine all the ingredients, mix, refrigerate for 1 hour to thicken.

The dressing is spicy and thick enough to dip seafood pieces in. Wasabi is diluted with mayonnaise in order to get rid of its too hot taste, therefore, if necessary, the volume of mayonnaise is increased or reduced.

Universal Recipe

Sweet and sour sauce is considered a universal option for dressing most vegetable and meat dishes. According to one recipe below, you can prepare 3 dressings of different consistency.

This dressing has a beautiful golden color and can be served unground.

Step by step cooking instructions.

Cut into cubes 2 onions, half a head of garlic, 30 grams of ginger root.
Put in a pan with olive oil, fry for 2-3 minutes;
In a separate deep container, pour 2 tbsp. l. soy sauce and dry white wine, half a glass of any fruit juice, 1 tbsp. l. apple cider vinegar, 3 tbsp. l. ketchup, 2 tbsp. l. sugar, stir to dissolve and combine the ingredients.
Pour into a pan with vegetables and bring to a boil.
Separately connect 1 tbsp. l. starch with a little water, mix thoroughly to get rid of lumps;
Add starch to the pan and cook the mixture over low heat until the desired consistency.
Remove from fire and let cool.

A thick sauce can be prepared from the resulting mixture, if the entire contents of the pan are sent to a blender and chopped. To get a less thick dressing, you can put the mixture on a sieve to separate the sauce from the pieces of vegetables, or you can serve it unchanged. All based on personal preference.

Ginger sauce is a great option for holidays and weekdays. It diversifies the menu, enriches the taste of any dishes, makes serving more interesting, increases the usefulness of the food consumed and improves digestion. The main thing is that it is easy to cook at home without professional skills and appliances.

How to make ginger sauce

There are recipes that require pre-heating or other processing of products before they become dressing components. This applies to pickled ginger, processed cranberries, stewed herbs.

Ginger Sauce Ingredients

To start preparing ginger sauce, you should decide what dish it will be served with. Sweet and sour dressings are suitable for meat and poultry, soy for fish, garlic and citrus for meat and salads.

Both fresh chopped root and dried root are added to sauces.

To achieve sharpness and pungency, ground spice is used, for a lighter taste and a pronounced ginger-lemon aroma, fresh root is used. What ingredients can be included in the dressing?

Salt, pepper, other spices.
Olive or sunflower oil.
Soy sauce.
Cane sugar.
Lemon juice.
Citrus peel.
Cream.
Lingonberry, cranberry.
Garlic.

grate the zest from a quarter of a lemon and an orange;
grate 10-15 grams of ginger root;
Soak 50 grams of raisins in hot water, rinse, cut into halves;
squeeze 3 tbsp of lemon l. juice;
combine all the ingredients, add honey softened in a water bath (15-20 g) and half a teaspoon of mustard, mix well.

This dressing is not homogeneous in consistency, so lovers of thinner sauces prefer to grind all the ingredients in a blender.

Citrus dressings are suitable for almost all dishes except red meat.

Another recipe for ginger sauce that is especially good for salad with poultry or fish:

prepare 100 ml of orange and 20 ml of lemon juice;
grate 20 g of ginger;
mince 1 large clove of garlic;
chop 10 g of chili;
put the ingredients in a saucepan, salt, add sugar, put on fire and bring to a boil;
melt 160 g of butter and add to the mixture;
let cool slightly and serve with the main dish.

Cranberry Ginger Dressing

The recipe is the following:

rinse and dry slightly 400 g of cranberries;
chop 1 tbsp. l. root;
add 200 g of sugar;
pour the components 2 tbsp. l. water, put on fire and cook until thick;
remove from heat, pour in 2 tbsp. l. vinegar, let cool.

The sauce keeps well in the refrigerator for up to 7-10 days. It has a beautiful color, thick texture and bright aroma. Vinegar is sometimes substituted for red wine in a recipe.

Garlic ginger sauce

Garlic gives the dressing its main flavor and acts as a preservative.

Required components:

30 g of ginger root;
onion - 1 pc.;
4 cloves of garlic;
soy sauce - 6 tsp;
2 tsp ground paprika;
0.5 tsp ground pepper;
olive oil.

Ginger-soy

Soy sauce is the most commonly used ingredient in most dressings and marinades. It can be combined with a wide range of ingredients, including ginger root. To prepare the simplest dressing you need:

combine in one container 40 g of liquid honey, olive oil and lemon juice;
grind 30-40 g of fresh root;
add 50 g of soy sauce;
Blend everything in a blender and serve.

If soy sauce is present in the dressing, it is no longer necessary to add salt.

Fish in Japanese cuisine is often served with wasabi ginger sauce. To cook it in your home kitchen, you need:

grate 1 dessert spoon of the root;
combine with 125 g of unsweetened natural yogurt and a tablespoon of lemon juice, beat;
40 g of wasabi diluted with 100 g of mayonnaise, add 1 tbsp. l. soy sauce;
combine all the ingredients, mix, refrigerate for 1 hour to thicken.

Universal Recipe

Sweet and sour sauce is considered a universal option for dressing most vegetable and meat dishes. According to one recipe below, you can prepare 3 dressings of different consistency.

This dressing has a beautiful golden color and can be served unground.

Step by step cooking instructions.

Cut into cubes 2 onions, half a head of garlic, 30 grams of ginger root.
Put in a pan with olive oil, fry for 2-3 minutes;
In a separate deep container, pour 2 tbsp. l. soy sauce and dry white wine, half a glass of any fruit juice, 1 tbsp. l. apple cider vinegar, 3 tbsp. l. ketchup, 2 tbsp. l. sugar, stir to dissolve and combine the ingredients.
Pour into a pan with vegetables and bring to a boil.
Separately connect 1 tbsp. l. starch with a little water, mix thoroughly to get rid of lumps;
Add starch to the pan and cook the mixture over low heat until the desired consistency.
Remove from fire and let cool.

Quick Ginger Sauce

Cooking method: Salt and pepper to taste.

1.5 kg pork ribs;
vegetable oil;
Cranberries - 350 g.
4 tablespoons - apple cider vinegar;
Soy sauce - 150 ml.

50 g - vinegar;

Sauce with onions and ginger

open recipe book

You can try meat and such options:
Whisk lemon juice, sesame oil, 1 tbsp. l. mint and half a mint in a shallow bowl. Put the meat in there and mix. Cover and leave to marinate in the refrigerator for 2-3 hours.
Cooking method:
2 onions;
1 tsp starch;
Sugar - 180 g.

3 tablespoons - vegetable oil;

Recipe for Ginger and Honey Sauce

White wine vinegar - 2 tbsp. l.

20 g - soy sauce;
Ginger sauces go well with fish, meat, dishes, vegetables, poultry and rice, and are also an excellent dressing for salads.
For the recipe you will need:
Ginger marinade for pork:
Place the potatoes in a large saucepan and cover with boiling water. Bring to a boil. Cook at a quiet boil for 12 minutes. Drain the water and let the potatoes cool. Cut across into 5mm slices. Then straw. Mix in a bowl, pour 1 tbsp. l. vegetable oil and mix.

Ginger Sauce Marinade Recipe

2 cloves of garlic;

1 st. l. ginger;
Chopped ginger - 1 tbsp. l.
20 g - soy sauce
Olive oil - 3 tbsp. l.
1 st. l. - water.
We invite you to consider the most popular recipes for ginger sauce.
lime (juice) - 60 ml

20 g fresh ginger root

Warm up 1 tbsp. l. vegetable oil in a frying pan. Then put the lamb and fry for two minutes so that it is slightly browned. We pull it out of the pan and debug it for a while.

Ingredients:

ginger tomato sauce recipe

Ginger to taste;
1 clove of garlic.
Red wine - 2 tbsp. l.
1 spoon - water.
Cooking:

Blend all ingredients in a blender or food processor until smooth. This dressing goes well with meat and chicken.

You can prepare such a delicious dressing quite easily and quickly. For this

Recipe ginger soy sauce

water (hot) - 60 ml

4 st. spoons of soy sauce
Fry, sliced, zucchini then add potatoes. Cook for 3-4 minutes, stirring constantly. Add green onions and fry for another minute. Reduce the heat and add the peas, the remaining ginger, honey, soy sauce and broth. I put lamb. We fry for 2-3 minutes. Add salt and pepper to taste. And sprinkle with the remaining mint.
2 tsp liquid smoke;
2 st. l. honey;
Cooking method:
Water - 2 tbsp. l.

orange ginger sauce recipe

Ginger root must be peeled, cut into thin slices along, then chop into cubes and across as finely as possible. The garlic needs to be crushed, peeled and chopped, finely chop the white part of the green onion separately from the green one, set them aside.

This dressing with a bright spicy taste and aroma is perfect for seafood or fish dishes. To prepare it you will need:
You will need:
sugar - 50g
1 st. teaspoon dry white wine
Print version
2 tsp sesame oil;
2-3 st. l. soy sauce;
Peel the onion and cut it into thin half rings. Fry in oil. To the onion add finely chopped ginger, the zest of one orange, which must be grated and garlic. Now we need to squeeze the juice of one orange for our sauce. Add soy sauce, sugar and starch to it. We mix everything well. Cut the beef flesh into pieces and sprinkle with salt. Then our meat is quickly fried. Add fried onion and cooked orange sauce. And fry again for 7 minutes, while stirring it well!

Cranberry Ginger Sauce

Required:

Stack the pickled ginger petals one on top of the other and chop into thin strips with a sharp knife. After that, it is necessary to fry ginger, the white part of the onion and garlic in oil for 1 minute. Pour in soy sauce, vinegar, cook the mixture over high heat for about 2 minutes. Remove from heat and immediately stir in the rest of the green onions. Let the dressing cool for 5 minutes, after which you need to add pickled ginger, then leave it for 30 minutes. let it cool completely, and use as a sauce or marinade for seafood and fish, or fatty meats.
Soy sauce - 50 g
50 g - fresh ginger root;
fish sauce - 60 ml
. Finely grate the ginger, squeeze out the juice, combine it with soy sauce and white wine.

4 st. l. vegetable or lamb broth;

oimbire.com

Meat with ginger

2 st. l. tomato paste;

Ingredients:

Bon appetit!

Beef with ginger in orange sauce

10 g ginger root:

5 g orange peel;

Braised pork with ginger

20 g - ginger root;

Lemon juice - 40 g
2 st. l. - apple cider vinegar
garlic (chopped) - 2 cloves
Cranberry Ginger Sauce
1) Peel fresh ginger root. It is removed in the same way as the skin of a young potato, the root must be scraped off. Keep in mind that ginger has an intense odor that will soak into porous surfaces, so wooden utensils (such as a cutting board) should not be used.empty
1 st. l. soy sauce;

Cooking method:

5 cm fresh ginger;

Pork ribs with ginger and honey in the oven

4 onions;

Pork with pickled ginger

If you want to please and surprise your family and friends with a delicious, unusual and original dish, then recipes for meat dishes with ginger are right for you.

60 g raisins
100 g - sugar;
Fresh ginger root - 30 g
salt, pepper and balsamic vinegar to taste
Sweet and sour ginger sauce
What you need:
empty

150 g frozen or fresh peas;

Ingredients:

Lamb with ginger

3 st. l. soy sauce;

Remove the seeds and skin from the tomatoes, cut them into slices and add the chopped ginger root to it. After that, the mixture must be salted and covered with a film. Put it in the refrigerator overnight. In the morning, strain the juice from the tomatoes into a saucepan. Add sugar to it and cook over medium heat, stirring for eight minutes until syrupy.

Required:

It also cooks very quickly, besides, it can be stored in the refrigerator for a couple of days, and it will remain fresh.

3 st. tablespoons wine or apple cider vinegar

180 g sugar

oimbire.com

Ginger sauce (step by step recipe with photo) - Pechenyuk's Culinary Portal

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Green onion;

25 ml dry red wine;

How to make ginger sauce recipe:

40 g butter.

1 orange;

3 st. spoons of lemon juice

Add lemon juice and tomatoes to it. Cook for 10 minutes until jam, then cool.

Fresh ginger root - 5-6 cm

Required:

0.5 tsp grated ginger,

1 st. l. chopped ginger

4) To prepare the sauce, it is better to use an immersion blender so that you can make a small portion. Put onion, ginger into glass, porcelain or enameled dishes, add sunflower oil and bring everything with a blender to a state of homogeneous gruel.

Ingredients for Ginger Sauce Recipe:

350 g lamb;

www.pechenuka.ru

Show me how to make ginger sauce for meat.

DIVANADINA

1 st. l. soy sauce;
Cooking method:

2 st. l. sugar;
1 g mustard powder
Required:

Large petals of pickled ginger - 10-20 pcs.

1 piece - medium bulb;
3-4 st. tablespoons brown sugar, 2-3 tbsp. spoons of raisins.

2 st. l. red wine or sherry vinegar

2 zucchini;
Vegetable oil to taste;
First, let's prepare the pork: wash, dry, remove films and excess fat. Cut into small cubes 4x4 cm. Prepare the marinade: rub the ginger root on a fine grater and mix with soy sauce. Put the pieces of meat in the marinade. We put it in the refrigerator for 30 minutes. Onion cut into half rings. We get meat. Fry for two minutes over high heat on one side until golden brown, turn over and cover with half the onion, throw a piece of butter on top. Reduce heat and simmer for 10 minutes until onion is soft. Put the rest of the onion in the bottom of the pan and put it on the fire. We rearrange the stewed meat and pour the juice that it has allocated. An hour and a half we simmer on low heat. 10 minutes before the end, add apples and soy sauce. Spicy meat is ready to eat!
2 st. l. soy sauce;

Finely grate ginger, orange and lemon zest. Then add marmalade, honey, raisins and lemon juice to the gruel. Mix everything again thoroughly and at the very end of cooking add a little mustard.
1 piece - onion;
A bunch of green onions

Anyuta = b

50 g - peeled ginger root;

ELEANOR

Warm up the meat broth (you can make it from bouillon cubes).

In a bowl, mix cranberries, sugar, ginger and 2 tbsp. l. water.
5) Add apple or grape vinegar and boiled cold water, mix everything again.
700 g potatoes;
2 cloves of garlic;
Ingredients:
2 onions;

Required:

L.

20 g - ginger root;
Garlic cloves - 4 pcs.
50 g - olive oil;
Add finely grated garlic, vinegar, ginger, sugar, scalded raisins, mix and bring the mixture to a boil. Reduce the heat to low and cook for 5 minutes (the sauce should not boil much).
Put on the stove, bring to a boil and cook over moderate heat for about 10-15 minutes. The syrup should thicken.
empty6) Pour in the soy sauce and blend everything with a blender until smooth.empty7) Pour the sauce into a gravy bowl and serve with those dishes that you want to provide a unique taste.empty8) You can prepare this sauce for the future, to do this, pour it into a jar, close the lid and can be stored in the refrigerator for 2-3 weeks, using as needed.empty
3 st. l. vegetable oil.

50 g pickled ginger;

Useful information: ginger is considered a "hot" spice.

With spring-autumn depression, beriberi, the beginning of a cold, a decrease in male strength, fragrant honey-ginger tea will be very useful. It can be served hot or cold with mint or cinnamon.

To prepare a thick, aromatic ginger sauce in just 7 minutes according to a classic Japanese recipe, you will need the following ingredients:

Ginger root - one medium, about 5-6 cm long;
Onion - one medium;
Vegetable oil, preferably walnut or sesame - 4-5 tablespoons;
Vinegar, preferably rice, but if it is not available, apple cider vinegar is also suitable - 4 tablespoons;
Soy sauce - 2-3 tablespoons;
Boiled water - 1-2 tablespoons.

The amount of vinegar, soy sauce, water and vegetable oil can be changed by experimentally selecting the optimal consistency and saturation of the finished seasoning.

Cooking step by step

Ginger is a rather aggressive spice, its smell can be absorbed into kitchen utensils, therefore it is not recommended to use wooden boards, cups, spoons and gravy boats.

Training. Peel the root - the thin skin is removed with a vegetable knife, the spice is peeled, like potatoes or carrots. Free the onion from the husk.
Ginger cut into small pieces and grind in a blender. Transfer the ginger, send the onion to the blender and turn into a puree.
Combine ginger and onion, pour in oil, vinegar, soy sauce and water.
Beat with a mixer for several minutes until a homogeneous consistency is obtained. Taste and add spices or water if needed.
Transfer the prepared ginger sauce to a gravy boat and serve.

This seasoning is perfectly stored in the refrigerator for 2-3 weeks in a glass jar with a tightly screwed lid.

How to diversify and with what to serve the sauce

What else can be added to the seasoning to diversify the taste? A spice such as mustard or garlic is perfect. If vinegar seems too aggressive, this spice is also successfully replaced with lemon or lime juice. And if instead of onions, grind pieces of fresh pineapple in a blender along with ginger, you get a real fat burner! The taste of meat or fish with such an additive is beyond words - you just need to try it.

Not sure what else honey-onion-ginger sauce will go with?