Glassyard Ginger Cream

Name: Glassyard 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.

From a champion chef's kitchen.

Ratio

Mirin 30 mlWhite Wine 30 mlSriracha 15 mlCream 360 ml

Ingredients

Mirin — 2 tbsp mirin (30 ml)
White Wine — 2 tbsp white wine (30 ml)
Sriracha — 1 tbsp Sriracha (15 ml)
Cream — 1½ cups cream (360 ml)
Ginger — ginger

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

Glassyard 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:

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar