Garlic-Lime Sauce

Ponzu-like sauce for Tuna

Prep Time 10

Course Sauce

Cuisine Japanese

Servings 1 C

1 small lime, zest and juiced. May need more than one since you need a minimum of 1TBSP of juice.
2 Cloves garlic
2 TBSP Orange Juice
1 TBSP Grated ginger (about 1/2 inch of pealed ginger root)
1/2 C Soy sauce (or ponzu sauce if you can find it)
2 TBPS Mirin, or a sweet white wine
2 TBSP Honey, or more to taste.
1/4 TSP Xanthum gum optional, for a thicker sauce

Zest the lime and place the zest in the container you'll use to mix the sauce
Roll the lime on your cutting board (this will help to release the juice), cut it in half, and juice it. You need to get at least 1 TBSP of juice, so it might take more than one lime to do this.
Mince the garlic and add to the container. I used a garlic press instead of mincing, so I get mostly the oil and flavor and less fibrous residue.
Peal and grate the ginger. A cheese grater works fine. Add it to the container.
Add the orange juice. If you want to squeeze a fresh orange, go ahead, but if you've got OJ in the fridge, that works fine.
Add the soy sauce, mirin, and honey
If using, sprinkle xanthum gum over the liquid
Now use your hand-infuser to mix the sauce. Move the infuser up and down in the liquid to be sure that it mixes throroughly. It will take a couple of minutes at most.
The xanthum gum works almost instantly. If it's not thick enough for you, just add a bit more--it's tasteless. Remember, though, while you can add some, you can't take it out!
Taste the sauce for sweetness. We like a sweeter sauce, so I used about double what the recipe calls for, but that's probably too sweet for most.