Creamy Ginger Garlic Sauce

Add some bright bold flavor to your meals with this Creamy Ginger Garlic Sauce, a perfect blend of zesty ginger and aromatic garlic in a smooth, velvety base. This versatile sauce is quick to make and packed with fresh ingredients, elevating everything from roasted vegetables to grilled meats to a delectable new height.

If you like flavorful garlic sauces, try my classic toum and garlic herb sauce.

Ginger: possibly the best-known spice around the world, ginger is the sharp, mildly sweet root of a flower. It’s an incredibly healthy low histamine spice that's been used for thousands of years in dishes both sweet and savory, and adds bite to this garlic ginger sauce.

Garlic: all members of the allium family (onion, garlic, scallions, etc.) are rich in the cancer-fighting sulfur-containing substances, which make it a powerful antioxidant. In particular raw garlic also adds a delicious umami flavor to dishes, and anti-microbial qualities that help your gut foster helpful bacteria.

Maple Syrup: there are a multitude of low histamine sweeteners you can use in a garlic ginger sauce, but it's very important to use a liquid sweetener like honey or maple syrup. For non-vegans, by far my favorite option is honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance.

Coconut Cream: a chilled can of separated coconut cream is the key to a creamy ginger garlic sauce.

Apple Cider Vinegar (optional): to add some extra dimension to your sauce, add some white vinegar or apple cider vinegar, if tolerated, though this is very much optional.

See recipe card for exact ingredients and quantities.

• Herb Infusion: Mix in fresh chopped cilantro or parsley to brighten the flavor, or add in fresh chopped herbs when you're using the sauce from frozen out of the freezer.
• Tangy Zest: Stir in a splash of lime or lemon juice or a tolerated vinegar for added acidity and brightness.
• Nutty Flavor: Blend in up to a tablespoon of toasted sesame oil, tahini, or peanut butter for a rich, nutty depth.
• Salty Flair: Include a splash of coconut aminos as tolerated for an umami boost.
• Cream Cheese: Swap part of the coconut cream with cream cheese for an extra creamy and tangy texture.
• Roast the Garlic: Use roasted garlic instead of raw for a milder, sweeter garlic flavor.

For low histamine storage, freeze the sauce right away in an airtight container, where it will keep for up to 6 months. If you make a double batch, for easy portioning, pour the sauce into silicone ice cube trays and freeze until solid, then transfer the cubes to a freezer-safe container so you can thaw only what you need for each recipe.