Eosinophilic Esophagitis Friendly Ginger Teriyaki Sauce
Total time15 min
Prep time5 min
Cook time10 min
5.0(12)
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Learn more →Ingredients
6 servings
- ½ cup coconut aminos
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 1 tsp arrowroot powder
- 1 tbsp cold water
- ¼ tsp ground turmeric (optional)
Instructions
- 1
Whisk together the coconut aminos, honey, rice vinegar, sesame oil, ginger, and garlic in a small saucepan until combined.
- 2
Set the saucepan over medium heat and bring to a gentle simmer, stirring occasionally, until the honey has fully dissolved and the mixture is steaming, about 3 minutes.
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