Ginger root is famous for its beneficial properties. It tones up, boosts immunity, promotes fat burning and weight loss. But cooks appreciate this product not for it - they are attracted by the opportunity to give a unique taste to dishes: tart, fresh, savory. Ginger sauce has many cooking options, it can be served to fish, meat, poultry, vegetable side dishes, fill them with multi-component salads. Almost every gourmet can find a recipe for this seasoning that fully meets his taste preferences.
Cooking Features
One of the advantages of ginger sauce is its ease of preparation. However, the technology of creating this seasoning has its own subtleties, which are better known in advance.
- It is advisable to cook 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 sluggish, on its surface there are no blue or green spots, it is moderately juicy, with a delicate yellowish tinge.
- Try to keep the proportions recommended in the recipe, as the taste of the seasoning may become inharmonous when the ratio of ingredients changes. Especially pay close attention to the observance of the amount of ginger: if it is lacking, the ginger flavor will be mild;
- Ginger sauce can be poured into ready-made dishes before serving or placed on the table separately, pouring over the saucepan.
The technology for making ginger sauce may vary depending on the recipe, but the general principles outlined above will remain unchanged.
Classic ginger sauce recipe
Composition:
- ginger root - 20-30 g;
- onions - 100 g;
- vegetable oil - 100 ml;
- soy sauce - 40 ml;
- water - 40 ml;
- Apple Cider Vinegar (6%) - 80 ml.
Method of preparation:
- Wash the ginger root and peel it with a vegetable knife.
- Finely chop the peeled ginger, then put it in the blender bowl and chop. If you prefer to grind the root on the grate, you do not need to cut it, you just complicate your task. Using a blender allows you to get a more delicate texture, it is advisable to resort to using kitchen appliances.
- Free the onions from the husk and chop them in the same way as ginger.
- Mix onion puree with ginger.
- Add water, soy sauce, vinegar and vegetable oil.
- Beat with a mixer or blender to get a uniform consistency.
Ginger sauce prepared according to this recipe is universal. It is equally well suited to fish and meat dishes, vegetable side dishes and salads. Ginger retains in it all the useful properties, as it is not subjected to heat treatment.
Garlic Ginger Sauce
Composition:
- ginger root - 50 g;
- peeled garlic - 100 g.
Method of preparation:
- Peel the ginger root and cut into small pieces.
- Garlic cloves clean. When working with this product it is recommended to protect your hands with gloves to avoid burns.
- Turn ginger pieces and garlic cloves through a meat grinder, mix.
If the sauce is decomposed into sterilized glass containers and tightly closed, it can be stored in the refrigerator for several months. The sauce is used as a spicy spicy seasoning. If you want to fill them with salad, then it is recommended to be diluted with olive oil, sour cream or mayonnaise in the proportion that seems optimal to you.
Honey Ginger Sauce
Composition:
- ginger root - 50 g;
- honey - 5 ml;
- apple cider vinegar - 60 ml;
- olive oil - 100 ml.
Method of preparation:
- Peel the ginger root and mash it in any way you like. The softer the texture of the puree, the better.
- Mix liquid honey with oil and vinegar. If the beekeeping product is sugared, you have to melt it in a water bath beforehand. Other ways of melting honey are less preferable, as they can negatively affect the beneficial qualities of honey.
- Dilute ginger mash with the mixture. For a more uniform mix, beat the sauce with a blender.
Honey ginger sauce is among the most popular. It is equally well suited to fish and meat.
Cranberry-Ginger Sauce
Composition:
- cranberries fresh or frozen - 0, 4 kg;
- ginger root - 20 g;
- sugar - 0, 2 kg;
- table vinegar (9 percent) - 40 ml;
- water - 50 ml.
Method of preparation:
- Go through the berry, removing the damaged specimens, throwing out the litter. Rinse and dry by sprinkling on a towel. Frozen cranberries enough to defrost. Juice released during thawing should be used for making sauce.
- Ginger root, peeled, chopped on a grater or using a blender. In the latter case, do not be too lazy to pre-cut the ginger into slices.
- Fill the berry with water and set it on fire. Cook 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. This can be done with a blender or mixer.
Cranberry-ginger sauce will be a great addition to fatty meats, including duck and pork.
Thick orange and ginger sauce
Composition:
- orange marmalade - 0, 2 kg;
- ginger root - 10 g;
- orange peel - 5 g;
- lemon peel - 5 g;
- lemon juice - 30 ml;
- raisins - 50 g;
- mustard powder - pinch;
- honey - 15 ml.
Method of preparation:
- Marmalade cut into pieces.
- Rub the ginger.
- Prepare the zest. It can be obtained independently, rubbed on a fine grater.
- Pour all the ingredients in the recipe into the bowl of the blender, add lemon juice, whisk until smooth.
The sauce made according to this recipe has a thick texture. It is served separately for meat, like mustard or adjika.
Liquid Orange Ginger Sauce
Composition:
- 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.
Method of preparation:
- Melt the butter.
- Squeeze juice from an orange and half a lemon.
- Grind ginger root and garlic.
- Finely chop with a knife or chop a piece of chilean pepper in a blender.
- Mix the ingredients and heat over low heat, stirring, until the sugar is completely dissolved.
- Allow the sauce to cool to room temperature and serve.
This variant of ginger sauce is well suited to poultry meat. You can serve it to other types of meat. It has a harmonious sweet-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. We can not ignore the beneficial properties of this spicy supplement.
