Dulce de Leche Ginger Soy Sauce
This versatile sauce is easy to make and can be whipped up in just a few minutes. It is made with a simple combination of soy sauce or tamari, stock or broth, 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.
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
Tips:
- 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.