Balsamic basting sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Honey
1 tablespoon Fresh ginger; grated
¼ cup Rice vinegar
¼ cup Balsamic vinegar
¼ cup 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 <lisa@...> on Nov 8, 1997

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