Recipe - Balsamic Basting Sauce

2 tablespoon Honey
1 tablespoon Fresh ginger; grated
One fourth cup Rice vinegar
One fourth cup Balsamic vinegar
One fourth cup Lowsodium 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 MCRecipe Digest V1 #892 by Lisa Minor lisa@cybermill.com on
Nov 8, 1997