Add all ingredients (in order listed) to a blender. Blend at high speed until smooth.
If you don't have a blender handy, you can simply mince the ginger very fine and mix the ingredients by hand.
Transfer to a container and refrigerate. A squeeze bottle is ideal since it makes serving easy. This sauce is best when it has aged at least overnight.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (174g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 259 (67%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 20.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 7049.9mg||243 %|
|Potassium 338.3mg||9 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 20.7g|
|Protein 14g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 388
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