Tea Sauce for All Occasions

Randy Mayor; Mary Catherine Muir

This multipurpose sauce is great with a variety of dishes: Brush it on pork loin or salmon before baking, use it as a dipping sauce for dumplings or pot stickers, or try it as a salad dressing. Despite the high fat percentage (mostly because of the olive oil), the sauce is low in fat grams and overall calories.

This recipe goes with Green-Tea-and-Orange-Smoked Chicken, Tea-Marinated Beef-Vegetable Kebabs

Yield: 1 cup (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 81%
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.3g
  • Carbohydrate: 1.9g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 97mg
  • Calcium: 5mg

Ingredients

  • 3/4 cup boiling water
  • 2 teaspoons loose green tea or 2 green tea bags, opened
  • 3 tablespoons minced fresh chives or green onions
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons honey
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon minced seeded hot red chile
  • 1/8 teaspoon salt
  • 3 garlic cloves, minced

Preparation

  1. Combine the boiling water and green tea in a bowl; cover and steep for 3 minutes. Remove the tea bags or strain the tea mixture through a fine sieve into a bowl, and discard the tea leaves. Add the minced chives and remaining ingredients to the tea. Cover and chill for 30 minutes.
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