Ginger sauce
6 servings
5 minutes
Ginger sauce is the embodiment of spicy exoticism that combines the heat of Eastern spices with the freshness of aromatic ingredients. Its history roots in Asian cuisine where ginger has long been considered a symbol of prosperity and health. The sauce has a bright, tangy, and slightly spicy flavor that awakens the appetite and adds richness to any dish. The combination of ginger, garlic, and onion enhanced with zesty mustard and warm notes of Imeretian saffron makes it a versatile sauce for meat, fish, vegetables, and even salads. It can be used as a marinade, added to hot dishes or served separately—each option reveals new flavor nuances. This sauce is a small gastronomic magic that enlivens the meal and fills it with character.
1
Grate the peeled ginger.
- Ginger: 10 g
2
Chop the onion and garlic finely.
- Garlic: 3 cloves
- Onion: 1 head
3
Mix ginger, onion, and garlic with olive oil, mustard, and saffron.
- Ginger: 10 g
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 3 ml
- Wholegrain mustard: 15 g
- Imeretian saffron (marigold): 4 teaspoons
