Prep 15 mins
Cook 0 mins
This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.
- 1⁄4 cup rice vinegar
- 3 tablespoons chili paste with garlic
- 2 tablespoons fresh gingerroot, peeled and grated
- 1 cup soy sauce
- 1⁄2 cup sesame oil
- In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
- Whisk in the oil until sauce is combined well.
- Transfer the sauce to a bottle.
- Shake sauce well before using.