Ginger Dipping Sauce

Ginger Dipping Sauce

61

"This is a great sauce that is very versatile. I like it best with chicken or shrimp, but you can use it for vegetables, or even steak."

Ingredients

10 m servings 12 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 12 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

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Reviews

61
  1. 74 Ratings

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I have been searching and testing many recipes for a ginger sauce that is like those served at hibachi (japanese style steakhouses) restaruants. This so far is the closest I have found with dec...

Yes, this is terrific--I grate the ginger instead of mincing. Start with the exact measurements, then go easy on each ingredient until you've got it nicely to your taste. I like it very much ju...

I just had salmon with a ginger sauce at a resturant, came home and tried to replicate it. This was a really good shot at it. I did use this as a marinade for salmon...could have doubled the r...

This is the closest I have found to the Japanese Steakhouse type ginger sauce. Definitely don't use a "hot" onion or it will overpower your sauce. I only used 1 T. of soy plus probably an addi...

We found this too thin for a dipping sauce. We used it as a marinade for salmon. It turned out great.

Don't change a thing! Awesome sauce-used for a fondue party I had, we dipped chicken and beef. Would be good for sushi, over grilled chicken or as a salad dressing too!

Incredibly delicious. leftovers make for a great low-calorie salad dressing. I served it with shrimp, but it didn't have a substantial enough texture for it. will make again (today) but will ...

I'm only giving this a 3 star not because it was bad. It was not to my likng. I do a lot of cooking with ginger and this just didnt do it for me. Judging from other reviews its great stuff so ev...

The flavor was great with this sauce. I will definitely make it again, though I will run it through a sieve before serving...