We love the sharp, slightly peppery flavor of fresh ginger, whether sautéed, grated or pureed. But recently, Dan Barber, chef and co-owner of Blue Hill at Stone Barns in Pocantico Hills, New York, showed us a new way to use ginger: He juices it.

Barber chops fresh ginger, wraps it in cheesecloth, then squeezes out the juice, adding its bright flavor to vinaigrettes and sauces. He also uses it in place of acids such as vinegar or citrus to finish dishes.

We tried it and liked how easy it was to add ginger flavor to dressings and noodles. We also used it as a finishing seasoning for stir-fries and soups, squeezing it over the dish off heat just before serving.

To make it, cut 4 ounces fresh ginger into chunks. Pulse the chunks in a food processor until coarsely chopped, about 5 pulses. Transfer to the center of a 10-inch square of double- layered cheesecloth. Gather the edges and tie with kitchen twine. The bundle can be refrigerated for three days and squeezed as needed.