Creamy Ginger Soy Sauce Recipe | Feature Dish (2024)

DressingFlavoringRecipes

by Ronnie LomonacoFebruary 25, 2010May 10, 2016

written by Ronnie LomonacoFebruary 25, 2010May 10, 2016

Creamy Ginger Soy Sauce

This Creamy Ginger Soy Sauce isgreat as a dressing for a fresh salad, or as a sauce for your favoriteAsian cuisine featuring meat or fish.

Ingredients

3 tablespoons white wine vinegar
1 tablespoon soy sauce
1 teaspoon Asian sesame oil
3 tablespoons sugar
1 teaspoon minced garlic
1 teaspoon fresh ginger root, minced
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 cup mayonnaise

Instructions

In a small bowl, combine and thoroughly mix white wine vinegar, soy sauce, sesame oil, sugar, minced garlic, minced ginger root, cayenne pepper, and black pepper.
Gradually whisk in mayonnaise until completely blended.

Notes

Try this Creamy Ginger Soy Sauce over our Blackened Ahi Tuna recipe! This recipe is derived from Outback’s Creamy Ginger Soy Sauce recipe.

Total Time (duration): 5 minutes

Recipes

Ronnie Lomonaco

I'm not a professional chef... far from it. But, I enjoy cooking, so I decided to start a website to keep track of all my favorite recipes. While I share my recipes with you, I hope you'll share yours with me.

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37 comments

RonnieNovember 17, 2011 - 8:58 am

We prepared this ahi tuna last week using this “Creamy Ginger sauce”. The sauce was fantastic, highly recommend it. So good that were having it again tonight with company..thanks

RonnieNovember 17, 2011 - 9:11 am

I’m glad you enjoyed the sauce! And I like your name too, haha!

wayneJanuary 9, 2012 - 1:29 pm

I have made this many times for several groups. We all say this is as close to outback as you can get, even a littel better. Thanks from the gang.

SidneyJune 4, 2012 - 9:10 am

This recipe sounds delicious, can’t wait to try it.
Thanks

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MarniOctober 29, 2013 - 7:45 pm

This was the BOMB!! Was nervous it wouldn’t do our yummy seared ahi justice but wow! So delicious! Thanks. 🙂

Ronnie LomonacoOctober 30, 2013 - 5:19 pm

Hey Marni!

Thanks for stopping by my site and commenting on this recipe. I’m glad it turned out great for you.

Please stop by again and try some of my other recipes.

ChristinaDecember 8, 2013 - 7:42 pm

Thanks so much for this recipe. I love having this dressing on my salad at Outback, and have always wanted to make it at home. I’ve searched the web a couple times before but it seemed no one had tried to crack to recipe code, and today, ta-da! Judging by the comments, this is the recipe to try!

Ronnie LomonacoDecember 9, 2013 - 9:01 am

Christina, thank you for commenting! You are correct that this recipe is an attempt to duplicate the recipe from Outback, and I think you’ll find out that it comes pretty close! Let me know what you think when you make it.

ChristinaDecember 9, 2013 - 8:30 pm

I will let you know! Even if it’s not exact, I’m pretty sure I’ll still like it, love the ingredients! I usually don’t like to mess with recipes too much, but I’m on a healthy eating kick and was wondering how plain Green yogurt would taste as a substitute for the mayo. We shall see!

Ronnie LomonacoDecember 10, 2013 - 8:35 am

Christina…

That’s an interesting idea to substitute the mayo with Greek yogurt. It certainly will make it healthier, I just hope it’ll resemble a similar flavor.

ChristinaDecember 9, 2013 - 8:31 pm

Green yogurt? Oh boy, I meant Greek of course!

LucianaDecember 15, 2013 - 9:15 pm

Always wanted to attempt to make this dressing. I bought chopped Asian salad and hated the dressing that was included. Wanted something quick but had almost all ingredients, so used rice vinegar, powdered ginger and garlic. Paprika instead of cayenne for no heat and no oil for less fat. I added a bit more garlic powder, sugar and vinegar and had a very delicious ginger dressing thanks to your recipe. I will definitely try it next time with fresh ginger and garlic and make a large batch to share with others. I’m sure it will be more tastier.

Ronnie LomonacoDecember 16, 2013 - 9:03 am

Luciana,

Thanks for stopping by my site and trying this recipe. It sounds like you made some good choices for substitution ingredients since you didn’t have everything on hand. Let me know what you think if you try making it again as I have described.

LisaApril 6, 2014 - 10:32 pm

Oh, I cannot wait to make this! I ~LOVE~ this dressing from Outback. One question though-how long does it keep in the fridge? Is it a “make it as you need it” recipe or can I make up a batch and store it in the fridge?

Ronnie LomonacoApril 17, 2014 - 8:16 am

Lisa, so sorry for the late response. I just realized you posted this comment.

I tend to make it as I need it for the most part, however I have kept it in the refrigerator for over a week with no problems. As a matter of fact, I have some in my refrigerator right now that is about a week old!

Please let me know what you think of the sauce when you make it. Thanks for commenting!

JanetMay 13, 2016 - 9:20 pm

Have to say…this stuff is awesome! Even better after it sits in the fridge a day. I LOVE the dressing at outback and have even begged to buy it. Yours comes so close it’s unbelievable! Thank you for sharing… BTW, I use 1/2 mayo and it seems to be more like what I think theirs tastes like. Thanks again…

Ronnie LomonacoMay 14, 2016 - 9:41 am

Hey Janet! I’m glad to hear you have finally found a recipe close enough to the Outback version. I too have tinkered with the recipe a little here in there by adjusting the amount of mayo, as well as adding ground ginger. This recipe can be adjusted to your liking, but it’s a good base to work with. Enjoy!

Tracy DittoJanuary 25, 2018 - 9:54 am

This is a great recipe, almost like some of the restaurants! The only thing I changed was my soy sauce was the gluten free kind, I used rice wine vinegar and I added a little lemon juice to cut the sweet. I probably won’t use as much sugar next time but this is a super dressing recipe! Thanks!

Ronnie LomonacoJanuary 25, 2018 - 1:35 pm

Tracy…

Thanks for the comment! I’m glad to hear you enjoyed it. This recipe is definitely a great base to work off of, so any tweaks to get it the way you want it is more than acceptable!

JoanFebruary 5, 2019 - 11:47 am

I made this last night and it looked good and I put it in the fridge. In the morning it seperated and was think like water. I was sad! Any thoughts, did this happen to anyone else have this happen?

SeanMay 30, 2019 - 2:25 pm

The only thing you need to change is to use rice wine vinegar and pickled ginger, instead of white vinegar and fresh ginger.

JASON M HINMANDecember 23, 2020 - 7:08 pm

For some reason, the previous user thinks you used pickled Ginger. I think they confused you for another recipe I just looked at. Also, the White wine vinegar is perfect. I could only find Toasted Sesame oil, but was perfect. I am letting it set overnight to see if it thickens, if not, I will add a tablespoon of mayo or more, but it is every bit as good as Outback’s. Those sensitive to even a little heat, switch to a half teaspoon of Cayenne , but I am fine with the subtle heat. Might not work having the kick with salads, but I am just fine with it. It took me 10 years to find this recipe, which was just a google search away. I kept buying a pint from Outback. A former Bartender there, they would sell me that much or hook me up with a carry out cup of it. I’ve had it a lot, and this is as close as it gets.

Madison HaywoodJune 21, 2022 - 5:11 pm

Would using light Mayo work?

Jordan BishopAugust 26, 2022 - 4:15 pm

If you are looking for the Outback Soy Ginger recipe, stop right here. This is it and it might even be better than Outbacks. The key is to use fresh ginger root. Don’t sub out the sesame oil either. This stuff is incredible on just about anything you can imagine.

KimApril 22, 2023 - 8:25 pm

Made this tonight. It is seriously the best ginger sauce/dressing! I used a squirt of siracha and kewpie mayo. This will be great on salads as a dip or a sauce. Thanks so much for the recipe, it’s a keeper!🤗

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Creamy Ginger Soy Sauce Recipe | Feature Dish (2024)

FAQs

Do ginger and soy sauce go well together? ›

How well do ginger and soy sauce go together? In my opinion, they are wonderful together. I use both of them in almost any type of Asian cooking such as a Stir Fry; I made a Soy/Ginger Orange chicken that my kids devoured.

Know More ›

What are the ingredients in soy sauce? ›

The 4 Raw Ingredients of Soy Sauce

Kikkoman Soy Sauce is made from the four basic ingredients of soybeans, wheat, salt and water. Since the components of these ingredients have a direct impact on the flavor of the soy sauce, it is very important to carry out careful selection.

Tell Me More ›

How to make soy sauce taste better? ›

Rice wine vinegar – Soy sauce has a strong umami and salty flavor, so I like adding a bit of rice wine vinegar to cut that flavor. It creates more balance in the flavor. I buy any kind of rice wine vinegar I can find at the market. Pepper – Adds some more flavor to the sauce.

Can you mix soy sauce and milk? ›

You can. It's not very commonly done, basically because in the East Asian cuisines where soy sauce is common, milk is rare outside sweets, but there's no reason you can't do it.

What mixes well with soy sauce? ›

You can either use straight-up soy sauce as your marinade or mix it with other ingredients, such as garlic, fresh herbs, apple cider vinegar or citrus zest. Seasoning soy sauce can create a more complex marinade.

Discover More ›

What can I add to soy sauce to make it thicker? ›

You'd need to make a lot of it — a cup or more — but heat it up and corn starch ( about a teaspoon per cup) and wait for it to thicken, while stirring. It will get thicker when it cools, but then you will have your thickened soy sauce.