Red Lobster Dragon Sauce Recipe
I’ve always loved recreating my favorite restaurant flavors at home, and Red Lobster’s Dragon Sauce was at the top of my list. After plenty of trial and error, I finally perfected a version that tastes just like the real thing. Trust me, this sauce is a game-changer!
Ingredients
- 2 tbsp vegetable oil
- ½ inch piece of fresh ginger minced
- 1 large garlic clove minced
- 1 tbsp cornstarch
- 4 tbsp water divided
- 1 tsp chili flakes adjust to taste
- 2 tbsp white vinegar
- 3 tbsp honey
- 2 tbsp soy sauce gluten-free if needed
- 2 tbsp tomato paste
Instructions
- In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Set aside.
- Heat vegetable oil in a saucepan over medium heat. Add the minced ginger and garlic, stirring constantly, and cook for about 2 minutes until fragrant.
- Pour in the cornstarch slurry, followed by the chili flakes, white vinegar, honey, soy sauce, tomato paste, and the remaining 2 tablespoons of water. Stir well to combine.
- Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Once done, remove from heat and let it cool. Transfer to a jar and store in the fridge for up to 1 week.
Video
Notes
Refrigerator: Store in a sealed jar in the fridge for up to 1 week.
Reheating: Warm in a saucepan over low heat or microwave in short bursts, stirring in between.
Reheating: Warm in a saucepan over low heat or microwave in short bursts, stirring in between.