DULCE DE LECHE GINGER SOY SAUCE
This Dulce de Leche Ginger Soy Sauce is a versatile Asian-style sauce that can be used to marinate or cook almost any protein or vegetable. It is made with a simple combination of soy sauce, stock, dulce de leche, ginger, garlic powder, and black pepper. The dulce de leche gives the sauce a unique sweetness and richness, while the ginger and garlic powder add a savory and spicy kick.
I’m a big proponent of pairing my food with delicious sauces to keep more basic dishes fun and interesting, as well as build satiety when eating each of my meals. I’m an even bigger proponent of coupling sweet and salty flavor profiles when cooking at home to bring additional warmth and depth as well!
It may come as a surprise to some, but dulce de leche pairs very well with the ginger flavor profile. Coupling this with the salty flavors of soy sauce creates a unique and gratifying addition to any protein, starch or veggie.
This sauce is easy to make and can be whipped up in just a few minutes. It is also very versatile and can be used in a variety of ways. Here are a few ideas:
- Marinade: Use this sauce to marinate chicken, pork, seafood, or vegetables before grilling, baking, or air frying.
- Sauce: This sauce can be used as a dipping sauce for dumplings, spring rolls, or other Asian-inspired appetizers. It can also be used as a sauce for stir-fries, noodles, or rice dishes.
- Glaze: This sauce can be used to glaze chicken, fish, or vegetables before grilling or roasting.
Here is a simple recipe for Dulce de Leche Ginger Soy Sauce:
Dulce de Leche Ginger Soy Sauce
Equipment
- Whisk
- Small Saucepan
Ingredients
- 1/4 cup soy sauce or tamari
- 1/4 cup stock or broth your preferred kind: vegetable, chicken, mushroom, garlic, etc
- 3-5 tablespoons dulce de leche depending on how sweet you like it
- 1-2 ounces of ginger root peeled (keep it in whole chunks)
- 1 teaspoon ground ginger root I buy this pre-portioned frozen at the grocery store
- 1/4 teaspoon ginger powder optional
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper or red chili flakes optional
- 1 tablespoon freshly chopped cilantro optional
Instructions
- In a small saucepan, bring the soy sauce or tamari, stock or broth, and ginger root chunks to a rolling boil on medium heat.
- Add the dulce de leche and whisk until smooth. Add a tablespoon of warm water or orange juice at a time if needed, for a looser, more runny texture.
- Whisk in the remaining optional seasoning and herbs, and allow to cool slightly before using. It’s that simple!
- Add to your favorite marinade, use as a stand alone marinade or as a sauce for any protein of your choice.
Notes
- Dulce de Leche can be purchased at any major grocery store (I buy mine on amazon) and can be substituted with caramel if dulce de leche is not readily available or as a dairy free alternative.
- Double or triple the batch if you want to use the whole can of dulce de leche and freeze in a freezer safe container for up to a month.
- This is quite a versatile sauce that can be used on almost any protein or to cook any asian style vegetable.
- The easiest and quickest way to peel ginger is with a spoon.
