1/2 cup full-fat coconut milk
1/4 cup coconut aminos
1/4 cup peeled and minced fresh ginger
4 cloves garlic, peeled
2 tablespoons coconut vinegar or red wine vinegar
2 tablespoons sesame oil
1 tablespoon Dijon mustard
1 tablespoon fish sauce
1 teaspoon minced lemongrass or grated lemon zest
Place all of the ingredients in a blender and blend on high until the mixture is smooth and light brown. You can also make this sauce in a jar with an immersion blender.
Store in an airtight container in the refrigerator for up to 10 days. Shake before using.
PER SERVING: Calories 113 • Fat 9.6g • Total Carbohydrate 6.2g • Dietary Fiber 0.6g • Protein 0.9g