Peel a piece of fresh gingerroot, 1 1/2 inches long and 1 1/2 inches thick. Grate it into a pulp with a small hand grater. Press the pulp into the well of a garlic press and squeeze into a small bowl. This should yield about 1 1/2 teaspoons. Occasionally ginger will be dry and will yield less juice. Simply use a larger piece, if that is the case. Use immediately.