Master Garlic-Ginger-Soy Syrup
Makes about 1 3/4 cups
3 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch scallions, sliced
1 cup naturally brewed soy sauce
1 cup honey
Juice of 2 large limes
Grapeseed or canola oil
Kosher salt and freshly ground black pepper
1. In a saucepan over medium heat coated lightly with oil, combine garlic, ginger and scallions and season very lightly with salt and pepper. Sweat until softened, about 3 minutes.
2. Deglazethe pan with naturally brewed soy sauce and add honey and lime juice. Bring to a simmer and let mixture reduce about 30-40% to a syrup consistency, about 10-15 minutes. To check consistency, use a cool dish, draw a line of syrup on dish, and hold vertically. If line holds with a few drips, that's a syrup consistency. Allow to cool.
3. You can then transfer Garlic-Ginger-Soy Syrup to a sterile, wide-mouth jar, and store in fridge.