Try this Chef Chus Table Sauce recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in a bowl, stirring to dissolve sugar. Allow to develop and cool for at least 2 hours. NOTE: The garlic and ginger may sink to the bottom; allow them to remain on the bottom and do not stir before using. The sauce may be used at room temperature, or reheated until warm, to use as a dipping sauce. If used the same day, it can be left at room temperature until needed. Otherwise, cover and refrigerate. Per serving: 30 Calories; less than one gram Fat (7% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 1159mg Sodium NOTES : Yield: about 1 quart. Recipe by: Ron West Recipe by matejka@bga.com Posted to Bakery-Shoppe Digest by Ron West
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 21 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 782.1mg | 27 % | |
Potassium 31.2mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.9g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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