Honey-soy sauce
4 servings
10 minutes
A rich and spicy sauce, the plot of which is built on the contrast of salty and sweet. Can be added anywhere where an Asian accent is appropriate: in noodle salads, Thai beef salad and shrimp salads. But even basic grated beetroot or a country salad of cucumbers and tomatoes with a hard-boiled egg will noticeably benefit from such a neighborhood.
Calories173.3kcal
Proteins2.9grams
Fats16grams
Carbohydrates5.4grams
Soy sauce
50
ml
Vegetable oil
3
tbsp
Wholegrain mustard
2
tbsp
Honey
1
tbsp
Wine vinegar
1
tbsp
Meat spice blend
1
tbsp
Sesame seeds
1
tbsp
1
Pour oil into a jar with a screw cap, add spices, and let it sit for 10-15 minutes.
- Vegetable oil: 3 tablespoons
- Meat spice blend: 1 tablespoon
2
Dissolve honey in soy sauce.
- Honey: 1 tablespoon
- Soy sauce: 50 ml
3
Combine all ingredients in a jar with a screw cap.
- Vegetable oil: 3 tablespoons
- Meat spice blend: 1 tablespoon
- Honey: 1 tablespoon
- Soy sauce: 50 ml
- Wholegrain mustard: 2 tablespoons
- Wine vinegar: 1 tablespoon
- Sesame seeds: 1 tablespoon
4
Close the jar with a lid and shake it well (maybe while dancing) until all ingredients are mixed.
- Vegetable oil: 3 tablespoons
- Meat spice blend: 1 tablespoon
- Honey: 1 tablespoon
- Soy sauce: 50 ml
- Wholegrain mustard: 2 tablespoons
- Wine vinegar: 1 tablespoon
- Sesame seeds: 1 tablespoon
