RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 961
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| Recipe Name: |
Asian Dipping Sauce |
| Source: |
Martha Stewart Living, October 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1 cup. This sauce may be made 3 or 4 hours ahead of time and kept, refrigerated, in an airtight container. Before serving, let it return to room temperature.
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Ingredients:
0.5 Cup vinegar, rice wine
2 Tablespoons soy sauce, naturally brewed
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Directions:
In a small saucepan, combine the rice wine vinegar, soy sauce, sugar and cold water. Set over high heat, and bring the mixture to a boil. Remove from heat, and set dipping sauce aside to cool. When cool, add the scallions and serve. |
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| Nutrition per Serving: |
| Calories: |
25 |
Total Carbs: |
5.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.95 |
| Fiber: |
0.30 |
Sodium: |
1.50 |
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