Candied ginger sauce

Ingredients

• 45 g candied ginger (3 tablespoons)
• 1 tablespoon sugar
• 3 tablespoons hot water
• 285 ml cold water, for the vegan butter sauce
• 15 g flour, for the vegan butter sauce
• 100 g cold vegan butter, in small pieces, for the vegan butter sauce
• 1 teaspoon lemon juice, for the vegan butter sauce

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. Blend the candied ginger with the sugar and hot water into a smooth paste.
2. For the vegan butter sauce, put 15 g of the vegan butter in a small saucepan with the flour and stir over low heat for 2 minutes without letting it color. Gradually add the cold water, stirring, and let it simmer for 5 minutes: it should look like a very thin porridge.
3. Turn the heat down as low as it goes and add the rest of the vegan butter piece by piece, stirring constantly and not adding the next piece until the last one has melted. You'll get a glossy, silky sauce. If it splits and releases oil, add a tablespoon of cold water and whisk.
4. Add the ginger paste to the sauce and heat it without letting it boil. Taste it: if you want it sweeter, add a little sugar.

Nutrition facts

Approximate, per serving (about 127 g). Calculated with data from USDA FoodData Central.