Ginger Sauce
by promfh
Tangy, Sweet, Spicy, this sauce goes well over Salmon, ricepaper rolls, or other Asian rolls
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INGREDIENTS
- 1 cup Light corn syrup
- 1/3 cup Cider vinegar
- 2 tablespoons sweet pickled ginger ; minced (Sushi ginger)
- 2 tablespoons minced pickled ginger juice
- 2 teaspoons Asian chile-garlic paste ; or to taste
- 1/2 teaspoon Salt
- 1 tablespoon fresh ginger ; finely minced
INSTRUCTIONS
Whisk all ingredients together. Allow at least 30 minutes for flavors to meld. Chill before serving.
You could use a bit of arrowroot starch to thicken this a bit if you prefer
This will keep for about 2 weeks in the refrigerator.
Makes about 1 cups or 24 (1Tbs) servings.
Each (1Tbs) serving contains an estimated:
Cals: 41, FatCals: 0, TotFat: 0g
Chol: 0mg, Na: 77mg, K: 7mg
TotCarbs: 12g, Fiber: 0g, Sugars: 11g
NetCarbs: 12g, Protein: 0g
NOTES
Adapted from a recipe by: Chef Terry Conlan, Lake Austin Spa & Resort
promfh
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (5g) | ||
| Recipe Makes: 24 | ||
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| Calories: 11 | ||
| 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 2.3mg | 0 % | |
| Potassium 3.4mg | 0 % | |
| Total Carbohydrate 2.9g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.8g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 11
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