The nutty-bright dressing that makes salad disappear: toasted sesame, fresh ginger, soy, and rice vinegar shaken into balance.
What you need
Ingredients
Servings
6
Before you start
Mise en place
Yield: About 250 ml
Equipment
Small saucepan
Whisk
Prep checklist
Ginger — finely grated
Garlic — grated
Sesame Seeds — toasted
2 steps
Method
1
Shake everything hard in a jar until emulsified, 20 seconds.
2
Taste on a leaf, not a spoon — dressings read differently on greens. Adjust honey/vinegar to your salad.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight jar in the fridge, 3–5 days. Press plastic wrap onto the surface of starch-thickened sauces to stop a skin forming.
Freezing
Most sauces freeze 2–3 months; freeze in ice-cube trays for single portions. Emulsified butter/egg sauces don't freeze — they break on thawing.
Reheating
Reheat gently over low heat, whisking; butter- and egg-based sauces split when boiled. Loosen with a spoonful of warm water or stock.
Make ahead
Most sauces keep 3–5 days refrigerated and freeze in ice-cube trays for instant single portions. Emulsified butter sauces are best made within the hour.