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“This recipe is from the December 1991 issue of Gourmet Magazine. This sauce keeps, covered and chilled, for 6 months.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • 14 cup rice vinegar
  • 3 tablespoons chili paste with garlic
  • 2 tablespoons fresh gingerroot, peeled and grated
  • 1 cup soy sauce
  • 12 cup sesame oil

Directions

  1. In a bowl whisk together the vinegar, chili paste, gingerroot and the soy sauce.
  2. Whisk in the oil until sauce is combined well.
  3. Transfer the sauce to a bottle.
  4. Shake sauce well before using.

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