Teriyaki Sauce or Marinade - xpost

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* Exported from MasterCook *

 

Teriyaki Sauce or Marinade

 

Recipe By :Vegetarian Barbecue & Other Pleasures of the Harvest

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup dry sherry

2 tablespoons grated gingerroot

2 cloves garlic

freshly ground black pepper

1/2 cup soy sauce

2 tablespoons packed light brown sugar

2 tablespoons rice wine vinegar

 

In a blender or small food processor, combine ingredients. Blend until smooth.

Makes about 1-1/4 cups.

 

This sauce tastes much fresher and doesn't overpower like some commercial

teriyaki sauces. It will keep in the refrigerator for 2 to 3 weeks, or cut this

recipe in half. This marinade can also be reduced by boiling (uncovered) until

it becomes a syrup for a more robust taste.

 

Typed by Brenda Adams <brendaadams

 

Source:

" Vegetarian Barbecue & Other Pleasures of the Harvest; Patti Bess "

Yield:

" 1 1/4 cups "

 

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Per Serving (excluding unknown items): 338 Calories; trace Fat (0.9% calories

from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

8255mg Sodium. Exchanges: 3 1/2 Vegetable; 2 Other Carbohydrates.