Red Lobster Dragon Sauce Recipe
A good dragon sauce should coat your food with sticky heat and just the right touch of sweetness—and Red Lobster's hits it!For this, I mix Thai chili sauce, soy sauce, and brown sugar, then stir in minced ginger to bring a little punch underneath the sweetness.I skip bottled garlic for this and go straight for fresh—it makes a world of difference when the sauce simmers.If you want it smoother, a quick pass through a fine mesh strainer after cooking gives it that silky restaurant-style texture.After cooling, you can store it in a jar for quick use all week—it only gets better as the flavors mingle!
Servings: 4
Ingredients
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 3 tbsp Honey
- 2 tbsp Sesame Oil
- 1 tbsp Sriracha
- 2 tbsp Apricot Preserves
- 2 tbsp Brown Sugar
- 1 clove Garlic minced
- 1 tsp Fresh Ginger grated
- 1 tbsp Water
Instructions
- Combine soy sauce, rice vinegar, honey, sesame oil, sriracha, apricot preserves, brown sugar, garlic, ginger, and water in a small saucepan.
- Whisk everything until it looks smooth and well-blended.
- Set the saucepan over medium heat and let it come up to a gentle simmer, stirring every now and then.
- Simmer for about 4 to 5 minutes, just until it thickens up a bit.
- Take the pan off the heat and let the sauce cool for 5–10 minutes.
- Pour the sauce into a bowl or jar. Serve it warm or chilled, whatever you’re in the mood for.
- Stash leftovers in an airtight container in the fridge—they’ll keep for up to a week.