Asian Sauce (SCD)


  • ¼ cup red wine vinegar
  • 4 Tbls honey
  • ¼ tsp minced ginger
  • ¼ tsp grd black pepper
  • 2 cloves garlic, finely poundd
  • 3 cups water (or chicken stock)
  • 1 tsp salt

1Combine all ingredients in a small stovetop sauce pan and cook over medium heat for 15-20 minutes until it is reduced to 1/2 cup. 2Bottle and store in refrigerator for up to 2 weeks.

View full recipe at SpringPad


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