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How to make Fresh Kitchen creamy white ginger sauce step by step
Antonio Morelli

Fresh Kitchen Creamy White Ginger Sauce Recipe

This creamy white ginger sauce is a spot-on copycat of the beloved Fresh Kitchen original. A silky, tangy, ginger-forward sauce made with yogurt, mayo, fresh ginger, and lemon — ready in 10 minutes with no cooking required. Perfect for grain bowls, salads, grilled chicken, and dipping.
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Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Condiments, Dip, Dressings, sauces
Cuisine: American, Florida-Inspired
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup plain unsweetened yogurt (full-fat)
  • ½ cup mayonnaise (avocado oil-based preferred)
  • 2 tbsp fresh ginger, finely grated
  • 1 clove garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp rice vinegar
  • 1 tsp Dijon mustard
  • 1 tsp agave syrup (or honey/maple syrup)
  • ¼ tsp ground white pepper
  • Salt to taste
  • 1-2 tbsp water (to thin, if needed)

Equipment

  • High-speed blender or food processor
  • Microplane or fine grater
  • Rubber spatula
  • Measuring cups and spoons
  • Glass jar with lid (for storage)

Method
 

  1. 1. Peel and finely grate the fresh ginger on a microplane. Mince the garlic the same way.
  2. 2. Add yogurt, mayo, ginger, garlic, lemon juice, lemon zest, rice vinegar, Dijon mustard, agave, white pepper, and salt to the blender.
  3. 3. Blend on high for 60–90 seconds until completely smooth.
  4. 4. Add water 1 tbsp at a time to reach your preferred consistency — thicker for dipping, thinner for dressing.
  5. 5. Taste and adjust — more lemon for brightness, more ginger for heat, more agave for sweetness.
  6. 6. Serve immediately or chill in a glass jar for 30 minutes for the best flavor.

Notes

  • Always use fresh ginger — ground powder won't give you the same bright, aromatic flavor.
  • Chill for at least 30 minutes before serving. The sauce genuinely tastes better after resting.
  • For a vegan version, replace yogurt and mayo with ⅓ cup silken tofu + 1 tsp nutritional yeast.
  • Store in a sealed glass jar in the fridge for up to 5 days. Do not freeze — the base breaks down.
  • Use avocado oil-based mayo to match Fresh Kitchen's current seed oil-free recipe.