Description Edit

Fantastic sauce for grilled anything.

Ingredients Edit

Directions Edit

  1. Have ready a bowl of ice water.
  2. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve.
  3. Refresh herbs in ice water and drain again in sieve.
  4. Chop shallots and garlic.
  5. In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon of the water and oil over moderately low heat, stirring, until shallots are softened.
  6. In a blender purée shallot mixture, herbs, remaining ¼ cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper.
  7. Sauce may be made 1 day ahead and chilled, covered.
  8. Bring sauce to room temperature before serving.
  9. Just before serving, stir in lemon juice.

Nutritional information Edit

Per 1 tablespoon serving:

  • 9 Calories | trace Fat (39.8% calories from fat) | trace Saturated Fat | trace Protein | 1g Carbohydrate | trace Dietary Fiber | 0mg Cholesterol | 174mg Sodium.
  • Exchanges: 0 Grain (Starch) | 0 Lean Meat | 0 Vegetable | 0 Fruit | 0 Fat.
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