Ginger & Shallot Sauce

INGREDIENTS

  • 3 stalks of Shallots, finely sliced
  • 1.5 Tbsp freshly grated, peeled Ginger
  • 1 level Tbsp Himalayan Salt
  • 1/4 cup of light flavoured Extra Virgin Olive Oil (or neutral flavoured oil)

METHOD

  1. Mix shallots, ginger and salt in a bowl.
  2. Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot.
  3. Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.
  4. Serve with soy sauce on your dumplings or with your veggies.
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