Orange & Sesame Seed Sauce

March/April 1996, The EatingWell Diabetes Cookbook (2005)

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We love to dress up steamed asparagus or broccoli with this sauce. When tangerines are in season, squeeze them fresh for an especially interesting variation.

Orange & Sesame Seed Sauce

Makes: About 1/2 cup

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  • 1 teaspoon canola oil
  • 1 tablespoon sesame seeds
  • 2 tablespoons finely chopped shallots, (1 medium)
  • 1 1/2 teaspoons freshly grated orange zest
  • 1 cup orange juice, (from 2-3 oranges)
  • 1 tablespoon sherry vinegar, or rice-wine vinegar
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 2 tablespoons chopped fresh chives, or scallion greens


  1. Heat oil in a small saucepan over low heat. Add sesame seeds and stir until lightly toasted, about 20 seconds. Add shallots and stir until softened, about 1 minute. Add zest and juice, vinegar and soy sauce. Simmer until reduced to 1/2 cup, about 6 minutes. Stir in chives (or scallion greens).


Per tablespoon: 28 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 0 g fiber; 34 mg sodium; 73 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value).

Exchanges: free food

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