Ingredients:

  • 1/2 cup Coconut Aminos
  • 3 cloves Garlic, grated (approx. 15g)
  • 1 tbsp Fresh Ginger, microplaned (approx. 10g)
  • 1 tsp Toasted Sesame Oil
  • 3 tbsp Raw Honey
  • 2 tbsp Apple Cider Vinegar
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 tbsp Arrowroot Powder
  • 2 tbsp Filtered Water

Instructions:

  1. Place a small non-reactive saucepan over medium-low heat. Add the toasted sesame oil, grated garlic, and ginger. Sauté for 60 seconds until fragrant, ensuring the garlic does not brown.
  2. Pour in the coconut aminos, raw honey, and apple cider vinegar. Increase heat to medium and bring to a gentle simmer, whisking constantly to integrate the honey.
  3. In a small separate bowl, whisk the arrowroot powder and filtered water to create a smooth slurry.
  4. Slowly pour the slurry into the simmering sauce while whisking vigorously. Continue to simmer for 2–3 minutes until the sauce achieves a thick, translucent 'nappe' consistency that coats the back of a spoon.