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.
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)
- 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.
- 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.
- Serve warm.