There’s nothing quite like a homemade sauce to bring a dish to life, and this garlic sesame sauce is one of my favorites. It’s incredibly easy to whip up and packed with nutty and slightly sweet flavors that complement just about everything. I love having a batch on hand for those nights when I want to jazz up a stir-fry, toss it with noodles, or even use it as a dipping sauce. It’s a true kitchen workhorse – simple, versatile, and so much better than anything store-bought.
If you’re looking for ways to use this sauce, there are plenty of options to explore. My garlic fried rice is a fantastic base for a quick, flavorful meal – just drizzle some of this sauce on top for an extra punch of flavor or, try swapping it into my shrimp and broccoli stir fry as an alternative to the original sauce for a slightly different twist. It also makes a nice dipping sauce for these Chinese pork dumplings. It’s amazing how one simple sauce can bring new life to dishes you already love!
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Garlic. Fresh garlic provides the best flavor, but you can substitute it with 1–2 teaspoons of garlic paste or ½ teaspoon of garlic powder.
- Ginger. Ginger adds a warm kick. If fresh ginger isn’t available, use ¼ teaspoon ground ginger or 1 teaspoon ginger paste.
- Low-Sodium Soy Sauce. Soy sauce provides the foundation of the sauce. Swap it with tamari or coconut aminos for a gluten-free version.
- Sesame Oil. Sesame oil adds a rich, nutty flavor. Use toasted sesame oil for an even bolder flavor, or substitute with olive oil if sesame oil isn’t available (though it will slightly alter the flavor).
- Honey or Brown Sugar. Honey or brown sugar balances the savory and tangy flavors with sweetness. For a vegan option, use maple syrup or agave nectar instead.
- Rice Vinegar. Rice vinegar brings mild acidity to the sauce. Apple cider vinegar or white wine vinegar can be used as alternatives, though they may slightly alter the flavor.
- Water. Water is optional, to thin the sauce. For extra flavor, replace it with chicken or vegetable broth.
- Red Pepper Flakes. Red pepper flakes are optional, for a hint of heat. Swap with a dash of chili oil, sriracha, or a pinch of cayenne pepper.
- Sesame Seeds. Sesame seeds are optional. If unavailable, omit or replace with chopped nuts like cashews or peanuts.
Photo Tutorial: How to Make Garlic Sesame Sauce
This is an overview. Be sure to check out the full recipe and ingredient list below
Step 1: Finely mince 8 garlic cloves or use a garlic press, and grate 2 teaspoons of fresh ginger if using.
Tips for Success
- Use Fresh Ingredients. Fresh garlic and ginger make a big difference in the flavor of this sauce. If you can, avoid pre-minced garlic or ground ginger for the best results.
- Adjust to Taste. Everyone’s palate is different, so don’t be afraid to tweak the sauce to your liking. Add more honey, rice vinegar, or red pepper flakes.
- Sauté the Garlic for a Milder Flavor. If raw garlic is too strong for your taste, lightly sauté it in 1 teaspoon of sesame oil over medium heat for about 30 seconds before adding it to the sauce. This will mellow the flavor without losing its aromatic quality.
- Toast the Sesame Seeds. Toasting sesame seeds in a dry pan over medium heat for a minute or two enhances their nutty flavor and gives the sauce an extra layer of depth.
- Thin It Out as Needed. If the sauce is too thick for your preference, stir in water 1 teaspoon at a time until you reach the desired consistency. This is especially helpful if you’re using it as a marinade or drizzle.
- Whisk Well. Make sure to whisk the sauce thoroughly to dissolve the honey or sugar completely. This ensures a smooth, well-blended sauce.
- Double the Batch. This sauce keeps well in the fridge, so consider making a double batch to have on hand for quick meals throughout the week.
- Store Properly. Keep the sauce in an airtight container in the fridge for up to a week. Stir it well before each use, as some ingredients may settle. You can also freeze it in ice cube trays for single-use portions.
- Experiment with Pairings. While this sauce is perfect for stir-fries and rice dishes, don’t stop there! Try it as a marinade for grilled meats, a dipping sauce for potstickers, or even as a bold salad dressing.
- Test the Spice Level Gradually. If you’re unsure about the heat, start with ¼ teaspoon of red pepper flakes and taste before adding more. It’s easier to add spice than to tone it down.
Storage
Refrigerator: Store your garlic sesame sauce in an airtight container or a small jar in the refrigerator for up to 1 week. Make sure the container is tightly sealed to keep it fresh and prevent any aromas from spreading to other foods.
Stir Before Use: The ingredients may settle or separate during storage, so be sure to give the sauce a good stir or shake before using it again.
Freezer: For longer storage, freeze the sauce in an ice cube tray to create convenient, single-use portions. Once frozen, transfer the cubes to a freezer-safe bag or container, and store for up to 3 months.
Thawing: To thaw frozen sauce, place a cube in the refrigerator for a few hours or microwave it in a small bowl in 10–15 second intervals until fully melted.
Reheating (if needed): If the sauce thickens in the fridge, gently reheat it in the microwave for 10–15 seconds or warm it on the stovetop over low heat, adding a teaspoon of water if necessary.
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Easy Asian-Inspired Recipes
Garlic Sesame Sauce Recipe
Equipment
Ingredients
- 8 garlic cloves minced (or 2 teaspoons garlic paste)
- 2 teaspoon grated fresh ginger optional, for extra flavor
- ½ cup low-sodium soy sauce or regular, if preferred
- ¼ cup sesame oil
- 2 tablespoons honey or brown sugar for sweetness
- 2 tablespoons rice vinegar for acidity, adjust to taste
- 1 tablespoon water optional, to thin the sauce
- ½ – ¾ teaspoon red pepper flakes optional, for heat
- 1 tablespoon sesame seeds optional, for texture and garnish
Instructions
- Mince the 8 garlic cloves finely (or use a garlic press for convenience). If using, grate the ginger (2 teaspoon grated fresh ginger). (Note 1)
- In a small bowl, whisk together the ½ cup low-sodium soy sauce, ¼ cup sesame oil, 2 tablespoons honey (or brown sugar), 2 tablespoons rice vinegar, and 1 tablespoon water (if desired for a thinner sauce). Stir until the honey or sugar dissolves completely. (Note 2)
- Stir in the minced garlic and grated ginger, if using. For a milder garlic flavor, sauté the minced garlic in 1 tsp of sesame oil over medium heat for 30 seconds, then let it cool before adding. (Note 3)
- If you enjoy spice, mix in the ½ – ¾ teaspoon red pepper flakes, starting with ¼ teaspoon and increasing to taste. (Note 4)
- Taste the sauce and adjust it to your liking. For a sweeter flavor, add more honey or sugar. For more tanginess, increase the rice vinegar. If the flavor is too strong, balance it with additional water, 1 teaspoon at a time. (Note 5)
- The sauce should be slightly thick but pourable. Add water, 1 teaspoon at a time, if needed to thin it to your preference. (Note 6)
- Stir in 1 tablespoon sesame seeds for added crunch or sprinkle them on top when serving. Toasting the sesame seeds will give them a deeper flavor. (Note 7)
Notes
- Press the flat side of your knife against the garlic cloves to crush them slightly before chopping. Alternatively, use a garlic press for a smoother texture.
- Use warm water to help dissolve honey or sugar faster for a smoother sauce.
- Sautéing the garlic in sesame oil for 30 seconds over medium heat reduces pungency and adds depth.
- Start with ¼ teaspoon of red pepper flakes and taste before adding more to avoid overpowering the sauce.
- Add honey or water if too salty, or soy sauce for more umami. Increase rice vinegar for tanginess.
- Aim for a pourable texture. Thin with water, 1 teaspoon at a time, if the sauce feels too thick.
- Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring constantly, until fragrant.
- Reheat thickened sauce gently in the microwave (10–15 seconds) or on the stovetop, adding a splash of water as needed.
- Freeze sauce in an ice cube tray for convenient single servings. Thaw in the fridge or microwave before use.
Store the sauce in an airtight container in the fridge for up to 1 week. Stir before each use as the ingredients may settle. If the sauce thickens, warm it slightly in the microwave (10–15 seconds) or on the stovetop with a splash of water. (See Note 8.) For longer storage, freeze the sauce in an ice cube tray for single-serving portions. (See Note 9.) Ways to Use the Sauce
Stir-fries: Toss with shrimp, chicken, or vegetables like broccoli and bell peppers.
Noodles: Mix into cooked noodles for a quick, flavorful meal.
Marinade: Use as a marinade for grilled or baked meats like chicken, pork, or shrimp.
Dipping Sauce: Serve alongside dumplings, spring rolls, or fried foods.
