Ginger Table Sauce

    6 mins

    If you like it 'teekha', you'll enjoy this versatile sauce. Serve as a dipping sauce for with meats and fish, or use as marinade. If topped off with vinegar, it will keep for 1 year in fridge in a covered jar.

    6 people made this

    Serves: 24 

    • 225g chopped fresh ginger
    • 4 tablespoons distilled cider vinegar

    Prep:4min  ›  Cook:2min  ›  Ready in:6min 

    1. Put ginger in a blender or food processor, and add vinegar. Process until smooth, about 2 minutes.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (5)


    My husband really liked this stuff and there's nothing to it, but it packs a great flavor. I chopped my ginger into match strips and stuffed it into a jar and covered it with just enough vinegar. I added some of this to a dipping sauce I made out of soy sauce, sugar, garlic oil and a little water. I'm sure I'll find many more uses for this. Thanks for sharing.  -  07 Feb 2004  (Review from Allrecipes US | Canada)


    A little overpowering, but good flavor.  -  22 Feb 2004  (Review from Allrecipes US | Canada)


    I love having ginger paste ready to use. I don't know about the claim that it will keep a year in the refrigerator. I would prefer to freeze in small portions and store in the freezer. Having ginger already minced and ready to use really helps cut down on preparation time.  -  11 Feb 2015  (Review from Allrecipes UK | Ireland)

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