Tamarind is most often available in its concentrated form, also called tamarind paste. It has a mildly sweet flavor and the acidity of a lemon. It is the sour note one encounters in Thai and Indian dishes and the refreshing zest in Asian salad dressing recipes.
Yield: about 1 cup (240 ml)
Time: 10 minutes
Ingredients:
- 2 Tbsp grated fresh ginger
- 4 tsp dark brown sugar
- 1 garlic clove finely minced
- 1/2 tsp ground turmeric
- 3 tsp soy sauce
- 1 tsp rice vinegar or to taste
- 1 Tbsp sesame oil
- 1 tsp tamarind concentrate
- 2 tsp lime juice or to taste
- 1/4 cup (60 ml) grapeseed oil
- cold water to thin up dressing if necessary
Preparation:
Add ginger, brown sugar, garlic and turmeric to a small food processor. Pulse until you have a paste that is smooth paste. Add the soy sauce, vinegar, sesame oil, tamarind concentrate, lime juice. Puree until it is smooth. Add water to liquify it a bit. With the motor running, pour in grapeseed oil and process until blended. If the sauce is still too thick for your taste, add more water and adjust seasonings if you like.
