Ingredients

1 clove garlic
1 thumb-tip sized nub of ginger (about the same size as the garlic), peeled
2 – 1 1/2 tbsp sesame oil
2 tbsp honey
1 tbsp rice vinegar
1 tbsp tamari (or soy sauce if you don’t need gluten-free)
optional: orange juice (from an orange, fresh pressed, or not-from-concentrate if possible)*
1/2 tbsp toasted sesame seeds

Method

1. Add all ingredients except for the sesame seeds into a blender.
2. Blend until garlic and ginger are well blitzed and the mixture is emulsified.
3. Add sesame seeds to mixture.
4. If saving for a later time, store in the fridge in an airtight container for up to 1 week. The dressing will separate when left, so just shake before using!

Notes:

1. If you’d like to take the time to mince or grate the garlic and ginger, this can also be shaken instead of blended.
2. I don’t recommend skipping out on the fresh ginger for this recipe. If you are using this recipe as a marinade, you can always swap the garlic for 1 tsp of garlic powder so that it doesn’t burn and turn bitter during the cooking process of whatever you’re marinating!
3. Rice wine vinegar can be swapped for rice wine vinegar, but make sure that it is not the sweet sushi vinegar seasoning or the dressing may taste off.
4. *I love the added flavour of orange juice, but this can be omitted if you don’t have it available or if you just want a thicker dressing.
5. I used black and white sesame seeds, but use whatever you have on hand! If you have non-toasted sesame seeds, these are easy enough to toast quickly in a dry pan until golden and fragrant.
6. Enjoy as a salad dressing, marinade (this is great on salmon!), in a grain bowl, or even as a stir-fry sauce! If you use this as a stir fry sauce, you can even mix in 1 tsp of starch of choice before cooking in order to thicken it.