Spiced Orange Ginger-Soy Dipping Sauce

Nice Asian style sauce for dumplings, eggrolls, Teppanyaki, satay, ...

Published: February 23, 2010
Adapted from Café Boulud, New York

Time: 25 minutes

2 cups sugar
1 teaspoon freshly grated ginger
1 small shallot, sliced
1 clove garlic, sliced
1 stalk lemon grass, sliced
7 scallions, chopped
1/4 cup (packed) chopped cilantro
1 dried habanero pepper
Juice from 3 kaffir limes or other limes
1/2 cup freshly squeezed orange juice
2 tablespoons soy sauce, or to taste.

1. Place the sugar in a 4-quart heavy-bottomed saucepan over medium heat. Cook, stirring occasionally with a wooden spoon, until sugar is melted and light golden. Remove from heat and carefully add 1/2 cup water, avoiding splatters.

2. Add ginger, shallot, garlic, lemon grass, scallions, cilantro, and habanero pepper. Stir well, and return to medium heat. Simmer until reduced to a thin glaze, about 10 minutes. Remove from heat and add lime juice and orange juice. Add soy sauce to taste. Strain through a fine-meshed sieve, discarding solids. Serve at room temperature; may be refrigerated for up to one week.

Yield: About 2 cups.