Monte-Bellaria Lavender Teriyaki Sauce

This Teriyaki-style sauce can be used as a marinade, glaze, or dipping sauce. Its Japanese roots make it perfect as a finishing element for fish or roasted vegetables. It is great as a dipping sauce for chicken, pork, and shrimp. The lavender in both the honey and the aged balsamic vinegar adds a fresh, herbal after-taste to the sauce.

Lavender Teriyaki Sauce


1/2 cup            Water (room temperature)
1/2 cup            Monte-Bellaria Dark Balsamic Vinegar
1/4 cup            Soy sauce
5 tsp                 Brown sugar
1 Tbsp              Monte-Bellaria Lavender-infused Honey
1/2 tsp             Garlic powder
4 dashes          Tabasco sauce
1 dash              Black pepper

2 Tbsp             Cornstarch
1/4 cup           Water (cold)



  1. Combine 1/2 cup water, Monte-Bellaria Lavender Balsamic Vinegar, soy sauce, brown sugar, honey, and garlic powder in a saucepan over low heat. Cook until hot and the sugar has completely melted, about 3 minutes.
  1. Mix cornstarch and 1/4 cup cold water together in a cup; stir until smooth. Add to the saucepan. Raise heat to medium and cook, stirring frequently, until sauce is thickened, 5 to 7 minutes.
  2. Serve warm.

Serves: 6

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