Almond Ginger Dipping Sauce Recipes

Steps:

• Combine all ingredients except water into a bowl and stir; you may use a food processor or blender if you prefer.
• Add the water while stirring until you reach the consistency you like (add more if you like a thinner consistency, less for a thicker sauce).
• If you make the sauce ahead of time, add a little more water to account for evaporation. The sauce can be made up to one day in advance and kept refrigerated in a sealed container.

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

Steps:

• Heat the oven to 250 degrees F.
• Combine the ginger and salt in a large mixing bowl and set aside.
• Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
• Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.