Ingredients:
In a food processor, combine the soy sauce, sherry, syrup, arrowroot, vinegar, garlic, ginger and hot pepper sauce. Pulse until smooth. (Keeps covered in the refrigerator for 1 week.)
WW POINTS VALUE: 1 pt. (2 tbsp per serving)
Note: This recipe appears in the South Beach Diet Cookbook. Makig your own condiments is easier than you think and it tastes just as good as store-baught condiments. This is the second kind of teriyaki sauce I've made and it's really sweet and savory. You can use this sauce for dipping and marinating chicken, beef, pork, fish and vegetables. You can even freeze this sauce and take it out when you need it for a simple grilled dinner.
- 1/2 cup light soy sauce
- 1/2 cup dry sherry
- 1/4 cup sugar-free pancake syrup
- 1/4 cup ground arrowroot
- 3 tbsp red wine vinegar
- 4 garlic cloves, crushed
- 1 tsp ground ginger
- 1/4 tsp hot-pepper sauce
In a food processor, combine the soy sauce, sherry, syrup, arrowroot, vinegar, garlic, ginger and hot pepper sauce. Pulse until smooth. (Keeps covered in the refrigerator for 1 week.)
WW POINTS VALUE: 1 pt. (2 tbsp per serving)
Note: This recipe appears in the South Beach Diet Cookbook. Makig your own condiments is easier than you think and it tastes just as good as store-baught condiments. This is the second kind of teriyaki sauce I've made and it's really sweet and savory. You can use this sauce for dipping and marinating chicken, beef, pork, fish and vegetables. You can even freeze this sauce and take it out when you need it for a simple grilled dinner.
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