Eosinophilic Esophagitis Friendly Asian Coconut Aminos Sauce
Total time10 min
Prep time5 min
Cook time5 min
4.5(10)
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Learn more →Ingredients
4 servings
- ¼ cup coconut aminos
- 1 tbsp garlic-infused olive oil
- 1 tsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp raw honey
- ¼ tsp ground ginger
- 1 tsp fresh lime juice
- 1 tsp arrowroot starch (optional)
- 1 tbsp cold water (for slurry, if thickening) (optional)
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 tbsp thinly sliced scallion greens (optional)
Instructions
- 1
Whisk together the coconut aminos, garlic-infused olive oil, fresh ginger, rice vinegar, toasted sesame oil, honey, ground ginger, and lime juice in a small saucepan until combined.
- 2
Set the saucepan over medium-low heat and warm the sauce, stirring occasionally, until it just begins to steam and the honey is fully dissolved, about 2–3 minutes. Do not boil.
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