Lemon Ginger Sauce

I made this recipe to accompany my roasted apples, chicken & potatoes. I cobbled it together from a recipe I found online and what I had in my cupboard.

3 Tablespoons corn starch
1/2 cup sugar
1/3 cup rice wine vinegar
1 cup water
2 Tablespoons soy sauce
2 Tablespoons fresh grated ginger
juice from one lemon

In small sauce pan measure out corn starch and sugar. Whisk in vinegar and slowly add water and soy sauce. Put on medium low heat. Add the rest of the ingredients. Stir constantly as the sauce comes to a low boil. Continue stirring for about five minutes. Once sauce has thickened remove from heat. Allow boil to calm down and the sauce to settle before serving.

Advertisements

About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Sauces, Vegan. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s