GINGER-BALSAMIC SAUCE
Yield Portion Size
7 portions
()
| 4 cups | |
| 2-1/2 tbsp |
Ginger, fresh, chopped
|
| 5 tbsp |
Balsamic vinegar
|
| 1/2 tsp |
Salt
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 4 mg | 0% |
| Carbohydrate | 14 g | 5% |
| Total Fat | 0 g | 0% |
| Iron | 2 mg | 10% |
| Potassium | 9 mg | 0% |
| Calories | 57 kcal | 3% |
| Sodium | 740 mg | 31% |
| Protein | 2 g | 5% |
| Polyunsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Dietary Fiber | 2 g | 9% |
| Vitamin C | 11 mg | 18% |
| Vitamin A | 457 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Add all ingredients to a medium-size saucepan and place over a medium flame. Simmer for 15 minutes.
-
Step 2
Place in a blender and purée until smooth.
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