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Tarragon ginger sesame sauce served
Savoury ginger and soy sauce enriched with fresh tarragon

Tarragon, ginger and sesame sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This sauce is proof that there are no boundaries in the kitchen. The classic Asian sesame-soy-ginger base is livened up by a favourite of French cuisine, tarragon. The heat of ginger, the nutty character of sesame oil, and the aniseed freshness of tarragon create a surprisingly harmonious trio. Perfect for stir-fry dishes or as a dip for spring rolls.
🕒 Prep Time 10 mins
🍳 Cook Time 10 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Asian Fusion

Ingredients

Equipment Needed

  • Grater (for ginger)
  • Small bowl for mixing cornflour
  • Saucepan

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Grate the ginger and crush the garlic.

Tip: This cuts the fibres of the ginger so the sauce won't be stringy.
2 ✓

Heat the sesame oil over medium heat and sauté the ginger and garlic.

Tip: Sesame oil has a very intense flavour and burns easily, so don't leave it unattended.
3 ✓

Pour in the soy sauce, 95 ml of water, add honey, sugar, and lemon juice. Bring to a boil.

Tip: The flavours melt together into a unified mixture at this point.
4 ✓

Mix the cornflour with the remaining 5 ml cold water until smooth.

Tip: This is the 'slurry', the basis for thickening.
5 ✓

Pour the cornflour water into the hot sauce while stirring constantly, and cook for 1-2 minutes until thickened.

Tip: Cornflour needs temperature near boiling point for gelatinisation.
6 ✓

Remove from heat and stir in the chopped tarragon.

Tip: Tarragon freshness is best preserved this way.

Recipe FAQ

Why dissolve cornflour in water?
If you put the powder into hot sauce, it would immediately cook into lumps. In cold water, the granules disperse and thicken the sauce evenly.
How long does it keep?
It keeps in the fridge for a week, but may jellify due to the starch. Reheat with a little water, and it will be runny again.

Ingredients

  • 20 ml Toasted sesame oil
  • 15 g Fresh ginger
  • 1 bunch Fresh tarragon
  • 2 cloves Garlic
  • 30 ml Soy sauce
  • 15 g Honey
  • 15 ml Lemon juice
  • 1 tsp Brown sugar
  • 100 ml Water (for sauce base)
  • 5 g Cornflour (Cornstarch)