Ginger Cream

Name: Ginger Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1¾ cups (400 ml)
Cuisine: Asian
Ingredients: 2 tbsp mirin (30 ml) Mirin; 2 tbsp white wine (30 ml) White Wine; 1 tbsp Sriracha (15 ml) Sriracha; 1½ cups cream (360 ml) Cream; ginger Ginger

Independent adaptation of a publicly published Hosea Rosenberg recipe. Not affiliated with, sponsored by, or endorsed by Hosea Rosenberg.

FINISHING SAUCE · SEARED TUNA & SEAFOOD

In the published recipe, this is the finishing sauce for sesame-crusted tuna.

Rosenberg's ginger-Sriracha cream for seared tuna.

On the jar

GINGER CREAM

Method: stove
Yield: about 1¾ cups
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Mirin 30 mlWhite Wine 30 mlSriracha 15 mlCream 360 ml

Ingredients

Mirin2 tbsp mirin (30 ml)
White Wine2 tbsp white wine (30 ml)
Sriracha1 tbsp Sriracha (15 ml)
Cream1½ cups cream (360 ml)
Gingerginger

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Ginger Cream wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 1 national award

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Provenance

Hosea Rosenberg. American / farm-to-table. Cited awards include: Top Chef winner S5 (2008–09).

Originally published as Ginger Cream (Sriracha).

Adapted from a Hosea Rosenberg recipe (Hosea Rosenberg / Food & Wine (sesame-crusted tuna)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Hosea Rosenberg / Food & Wine (sesame-crusted tuna) (published as “Ginger Cream (Sriracha)”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar