For the best ginger dressing sauce, make sure you only use fresh ginger in the ingredients. This will give your sauce the brightest and most vibrant flavor. When peeling the ginger, it is simplest to use a teaspoon to scrape the skin off to minimize waste. And to prevent a stringy texture in the sauce, it’s easiest to use a microplane or fine grater. After mixing, you can strain the dressing for a cleaner and more elegant presentation if using this sauce for a dinner party.
If you peel too much ginger, you can still store this in the fridge to use at a later date. Even shredded ginger will keep for up to one week if covered in the fridge, and for more storage tips take a look at our detailed guide.
Adjusting Flavor and Texture
About 15 minutes after preparing the dressing, take the time to taste it. If the flavor is too strong or spicy, you can balance it with additional honey. For a sauce that’s on the sharp side, an extra dash of rice vinegar can help to soften these sharp notes.
If the texture is too thick, a splash of water can help to thin the dressing. Alternatively, if it’s too thin, extra ginger will thicken the sauce as needed.
Best Uses in Dishes
This ginger sauce is classically used as a salad dressing, especially within Japanese cuisine. When drizzled over cabbage slaw or simple green salads it brings a vibrancy to the dish. You can also use it in warm recipes, such as ramen noodles, as a sauce to coat the noodles for added flavor depth and complexity.
Or, try it as a dipping sauce for your favorite dumplings, spring rolls, or tempura. Though technically a dressing, it can be used as a delicious dip with a gentle kick of heat. It’s also possible to use this dressing as a flavorful marinade for chicken, tofu, shrimp, or even salmon.
Storage and Shelf Life
Ginger dressing can be kept in a sealed glass jar in the fridge for up to one week. It’s recommended to sterilize the jar first before making your sauce to extend its shelf life. Always shake it before using to make sure the ingredients haven’t separated. If you want to store it for longer, you can pour the dressing into an ice cube tray to freeze it for up to two months. To thaw, transfer the cubes to the fridge overnight and whisk after thawing to re-emulsify.
