Balsamic Basting Sauce
- 2 tb Honey
- 1 tb Fresh ginger; grated
- 1/4 c Rice vinegar
- 1/4 c Balsamic vinegar
- 1/4 c Low-sodium soy sauce
Place honey, ginger, vinegars and soy sauce in tightly lidded jar; shake
well to combine. Yield: About 1 cup.
Per serving: 177 Calories; 0g Fat (0% calories from fat); 3g Protein; 47g
Carbohydrate; 0mg Cholesterol; 1936mg Sodium
NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or
zucchini. Just a splash mixed with oil and seasonings can add rich flavor
as a basting sauce. It stores for up to 2 months in the refrigerator.
Recipe by: Mary Carroll - St. Louis Post Dispatch
Posted to MC-Recipe Digest V1 #892 by Lisa Minor on
Nov 8, 1997
well to combine. Yield: About 1 cup.
Per serving: 177 Calories; 0g Fat (0% calories from fat); 3g Protein; 47g
Carbohydrate; 0mg Cholesterol; 1936mg Sodium
NOTES : Balsamic vinegar makes a delicious marinade for grilled eggplant or
zucchini. Just a splash mixed with oil and seasonings can add rich flavor
as a basting sauce. It stores for up to 2 months in the refrigerator.
Recipe by: Mary Carroll - St. Louis Post Dispatch
Posted to MC-Recipe Digest V1 #892 by Lisa Minor
Nov 8, 1997
