Asian Mignonette

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From: EatingWell Magazine June/July 2006

Rather than the classic with vinegar and shallot, try an Asian version of this shellfish dipping sauce.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 2/3 cup rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon toasted sesame oil
  • 2 scallions, minced

Preparation

  • Active

  • Ready In

  1. Combine vinegar, soy sauce, ginger, sesame oil and scallions in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 4 calories; 0 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 1 mcg folate; 0 mg cholesterol; 0 g sugars; g added sugars; 19 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 34 mg sodium; 9 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free food

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