Ginger Sauce

Ingredients:

• 1 medium onion quartered
• 2 inch (5 cm) fresh ginger
• 1/2 lemon juice and zest
• 1/4 cup (60 ml) rice wine vinegar
• 1 tsp sugar (any kind)
• 1 cup (250 ml) low-sodium soy sauce

Directions:

1. Using a spoon, peel the ginger, then slice it roughly with a sharp knife.
2. Slice the onion into quarters
3. You will need lemon juice and zest. Using a zester, zest the lemon and juice it.
4. Add everything to the bowl of the food processor or blender
5. Add soy sauce, rice wine vinegar, and brown sugar to the bowl of the food processor or blender
6. Blitz the ingredients until you get a runny chunky paste. You don't want it to be a very smooth paste, so take it easy and use the pulse option.

Enjoy!

Quick tips: 

• Store in the fridge: Store in the fridge in a sealed container for up to 7 days.
• Freeze: For a large batch, use an ice cube tray to freeze small portions of the sauce then thaw them completely before using. Freeze and use within 4 months.