The winning combo of ginger and soy sauce from Curtis Stone is great drizzled over meats, fish and steamed veggies.
Pro Tip: Sauce can be made up to 3 days ahead; cover and refrigerate.
- 2/3 cup reduced-sodium tamari, or soy sauce
- 1/4 cup fresh lemon juice
- 3 teaspoons ginger, peeled and grated
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, toasted
In small bowl, whisk tamari, lemon juice, ginger and sesame oil. Stir in sesame seeds.