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Caramelised ginger sauce served in a bowl
Glossy caramelised ginger sauce with a rich amber colour

Caramelised ginger sauce

Author: Flavelo
Recipes Sauces and Gravies
The substance responsible for ginger's heat (gingerol) transforms into a milder, sweeter compound (zingerone) when cooked. This sauce harnesses that chemical magic: the deep sweetness of caramelised sugar and the piquant aroma of fried ginger create a complex flavour profile that is simultaneously dessert-like and savoury, making it a perfect accompaniment for meats or even ice cream.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Asian, Fusion

Ingredients

Equipment Needed

  • High-sided saucepan: The caramel may splatter when liquid is added.
  • Whisk: To ensure it is lump-free.
  • Grater: For the ginger.

Allergen Information

⚠️ Soya
⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Peel the ginger (the skin comes off easily with the edge of a teaspoon) and grate it to a pulp.

Tip: The finer the pulp, the better it releases its flavour into the butter.
2 ✓

Melt the butter in a saucepan over a medium heat, then add the brown sugar.

Tip: The milk proteins in the butter and the sugar will begin to caramelise together, creating a toffee-like flavour.
3 ✓

Stir continuously until the sugar melts and begins to bubble.

Tip: Be careful, sugar is extremely hot and burns quickly!
4 ✓

Toss in the grated ginger and fry in the caramel for 1 minute.

Tip: This step 'tames' the heat of the ginger.
5 ✓

Caution! Remove from the heat and carefully, slowly pour in the orange juice, water, and soy sauce. It will steam and splatter!

Tip: The meeting of hot sugar and cold liquid is explosive.
6 ✓

Return to the heat. If the sugar has seized (hardened), stir until it dissolves again.

Tip: The acidic orange juice helps prevent the sugar from recrystallising later.
7 ✓

Add the cinnamon and salt. Simmer over a low heat for 5-8 minutes until it thickens to a syrup.

Tip: It is ready when it coats the back of a spoon, and if you draw a finger through it, the trail remains (nappe consistency).

Recipe FAQ

The sugar hardened when I poured in the orange juice.
This is due to thermal shock. Don't worry, put it back on the heat and stir slowly while warming; it will dissolve again.
It became too thick when cooled.
Caramel sets as it cools. Reheat it with a splash of water.

Ingredients

  • 20 g Fresh ginger root
  • 50 g Brown cane sugar
  • 30 g Butter (min. 82% fat)
  • 100 ml Freshly squeezed orange juice
  • 1 tbsp Soy sauce
  • 50 ml Water
  • 1 pinch Ground cinnamon
  • 1 pinch Salt