Garlic-Ginger-Soy Syrup
Master
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

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. Deglaze 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. You can then transfer Garlic-Ginger-Soy Syrup to a sterile, wide-mouth jar, and store in fridge.