I like to have this on hand for Asian inspired dishes. I sometimes use it in a marinade, dressing or sauce. But, most of the time I like to cook it in a little oil to eliminate the raw flavor and give it a lightly toasted taste, and use as the base for sautéed or stir-fried vegetables or grains. I also cook it with or without lemongrass before adding stock for a flavorful broth in a simple ramen, soba or other noodle soup. It’s terrific combined with jalapeño and turmeric in Parsnip, Celery Root, and Cauliflower Soup and as part of the spice addition in Turkey Meatballs with Indian Spices.
Makes about 1 cup
5 ounces ginger, peeled (a spoon is the best way to peel ginger)
½ cup peeled garlic cloves
¼ cup plus 1 tablespoon white wine vinegar
Coarsely chop the ginger and garlic and put in a high-powered blender with the vinegar. Blend until smooth, pulsing and scraping down the sides as needed to not overwork the blender.
From everything I have read, the paste has a short shelf life in the refrigerator, so I’ve never left it there for more than a day or two. Line a small baking sheet with plastic wrap. Scoop individual teaspoons and tablespoons onto the sheet, cover the top with plastic wrap, and freeze until solid. Unwrap and put the individual portions into a larger resealable plastic bag for up to 1 month. It’s ready to go when you need it.