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Ginger-Soy Dipping Sauce

By williamssonoma · From Open Recipes · 12 ingredients
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Why it works: Sriracha and ginger work together. They rank in the top 5% of all ingredient pairs, and 153 recipes mention both. Both carry linalool, which smells floral, citrus. The science ↓

The recipe

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sriracha + gingertop 5% of all pairs
    Aroma overlaplow
    Mentioned together153 recipes

    Shared aroma: linalool (floral, citrus).

  2. Rice + sesametop 3% of all pairs
    Aroma overlapstrong
    Mentioned together643 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  3. Sesame + gingertop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,531 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Sesame + garlictop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,999 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sriracha

How well each one fits the dish's main ingredients (rice, vinegar, sauce, sugar, sesame, ginger, garlic):

  1. Corianderbetter flavor fit
  2. Cinnamonbetter flavor fit
  3. Turmericbetter flavor fit
  4. Srirachathe original

Fit is the average pairing score against rice, vinegar, sauce, sugar, sesame, ginger, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).