Ginger Lemongrass Ponzu Sauce

Ingredients:

  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 1/2 Cup Tamari or Amino Acids or soy sauce
  • ½ cup dried bonito flakes
  • 1/4 Cup mirin or sake
  • 1 3-inch piece kelp (konbu)
  • 4 tablespoons thinly sliced scallions
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon rice syrup or raw honey
  • 1-2 large handfuls shiso leaves, chopped, for garnish (Optional)
  • 1 Thinly slice jalepeno pepper for garnish (Optional)

Instructions:

  1. In a bowl, combine all ingredients except for jalepeno.
  2. Let sit for at least 2 hours or preferably overnight.
  3. In a strainer over a large bowl, pour and drain sauce for 10-20 minutes.
  4. Serve in small bowls with chopped shiso and jalepeno as garnishes. Keeps for 3 days in the refrigerator.

Honey Sesame Sauce

Ingredients:

  • 2 Ounces Honey Lemon Bee Stinger Drinking Vinegar Concentrate
  • 1/4 cup raw honey
  • 1-2 teaspoons sesame oil
  • 1/4 cup Tamari or Amino Acids or soy sauce
  • 1-2 Tablespoons fresh grated ginger
  • 1 Tablespoon toasted black sesame seeds

Instructions:

  1. In a mixing bowl add the Honey Lemon Bee Stinger, honey, sesame oil, tamari and ginger. Whisk until combined.
  2. Pour into serving bowl and top with sesame seeds and cover with plastic wrap.
  3. Let sit in the refrigerator for one hour, and then serve. Keeps for 3 days in the refrigerator.

Coconut Curry Sauce

Ingredients:

  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 6 Tablespoons coconut milk
  • 1 Tablespoon Thai red curry paste
  • 2 Teaspoons fresh lime juice
  • 1 Tablespoon Tamari or Amino Acids or soy sauce
  • 2 Teaspoons Asian fish sauce
  • 1 Tablespoon raw honey
  • 1 Tablespoon grated fresh ginger
  • 1 Tablespoon chopped green onion for garnish

Instructions:

  1. In a food processor, combine coconut milk, curry paste and ginger. Blend until smooth.
  2. Add lime juice, tamari, fish sauce and honey. Pulse until combined.
  3. Let sit for 1 hour in the refrigerator covered with plastic wrap.
  4. Garnish with chopped green onions. Serve. Keeps for 3 days in the refrigerator.

Thai Sauce

Ingredients:

  • 2 Ounces Honey Lemon Bee Stinger or Ginger Lemongrass Drinking Vinegar Concentrate
  • 2 Tablespoons sesame oil
  • 2 Tablespoons garlic
  • 2 Tablespoons Asian fish sauce
  • 2 Tablespoons fresh lime juice
  • 2 tablespoons Raw Honey
  • 2 tablespoons finely chopped fresh thai basil leaves
  • ½-1 teaspoon chili flakes

Instructions:

  1. Combine Drinking Vinegar Concentrate, sesame oil, garlic, fish sauce, lime juice, raw honey, thai basil, and chili flakes in a small bowl and whisk until combined.
  2. Let sit for 1 hour covered with plastic wrap. Serve. Keeps for 1 week in refrigerator.

Ginger Kimchi Sauce

Servings: Makes 1 cup

Ingredients:

  • 2 Ounces Ginger Lemongrass Drinking Vinegar Concentrate
  • 2 Tablespoons grated ginger
  • 1 Tablespoons chili paste
  • 1 Tbsp. fish sauce
  • 1 Tablespoon rice syrup
  • 1 Anchovy fillet
  • 3 garlic cloves, crushed and finely chopped
  • Juice from 1 fresh lime
  • ½-1 Teaspoon coarse Korean red pepper powder (gochugaru)
  • 1 Tablespoon Black sesame seeds for garnish

Instructions:

  1. In a food processor, purée anchovy, ginger, garlic, and chili paste till smooth. Add Ginger Lemongrass Concentrate, fish sauce, rice syrup, lime juice, and Korean red pepper powder (gochugaru) in a food processor until smooth and creamy. Taste and adjust to taste.
  2. Transfer to a bowl, top with black sesame seeds and let sit for 2-3 hours in the refrigerator covered with plastic wrap. Can be made 2 days in advance and allowed to age in the refrigerator. Keeps for 1 week in refrigerator.