Eosinophilic Esophagitis Friendly Ginger-Lime Glaze
Total time15 min
Prep time5 min
Cook time10 min
4.9(10)
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Learn more →Ingredients
6 servings
- 1 tbsp fresh ginger, finely grated
- ¼ cup fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 3 tbsp honey
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp toasted sesame oil
- 1 small garlic clove, finely grated
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Combine the grated ginger, lime juice, lime zest, honey, soy sauce, sesame oil, garlic, and red pepper flakes (if using) in a small saucepan and whisk until the honey is fully dissolved.
- 2
Bring the mixture to a simmer over medium heat, then reduce the heat to medium-low and cook, stirring occasionally, until the glaze thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 6–8 minutes.
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