Eosinophilic Esophagitis Friendly Paleo Teriyaki Sauce
Total time13 min
Prep time5 min
Cook time8 min
4.7(17)
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Learn more →Ingredients
4 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 starch
- 1 tbsp cold water
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Whisk together the arrowroot starch and cold water in a small bowl until fully dissolved and no lumps remain; set aside.
- 2
Combine the coconut aminos, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small saucepan over medium heat, whisking to combine, until the mixture just begins to simmer, about 3–4 minutes.
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