Yield
2/3 cup (serving size: about 1 tablespoon)

You can store the sauce in an airtight container in the refrigerator for up to two weeks.

How to Make It

Combine first 3 ingredients in a medium saucepan; stir well with a whisk. Stir in water. Bring to a boil over medium heat; cook 1 minute. Remove from heat; stir in vanilla. Spoon into an airtight container; chill.

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