Ginger Dipping Sauce

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The tangy heat of this sauce cuts richness and enlivens whatever it touches. Try it with grilled, poached, or fried chicken or seafood. Employ it to amp up a slaw.

By
Andrea Nguyen
Andrea Nguyen
Andrea Nguyen
A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Ginger Dipping Sauce
Photo: Greg DuPree
Active Time:
10 mins
Total Time:
25 mins
Yield:
Makes about 2/3 cup
Cook Mode (Keep screen awake)

Ingredients

  • 6 tablespoons fresh lime juice (from 3 limes)

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons granulated sugar, plus more to taste

  • 2 tablespoons fish sauce (such as Three Crabs), plus more to taste

  • 2 teaspoons finely chopped seeded red Fresno chile or jalapeño (from 1 [1-ounce] chile)

Directions

  1. Stir together lime juice, ginger, and sugar in a small bowl until sugar dissolves. Stir in fish sauce and chile; let stand until flavors meld, about 15 minutes. Taste to make sure it’s agreeable on a spicy-tart-sweet level; adjust as needed. Serve in a bowl, or use to dress a salad.

Make Ahead

Refrigerate in an airtight container up to 3 days. Stir before using.

Originally appeared: February 2019

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