A while back I created this delicious tangy drizzle as part of my Portobello Black Rice Burgers and then used it again with my Arugula White Bean Polenta Bruschetta. Lately I have really been utilizing sauces a lot as part of my recipes, as random dips for lunches and maybe even just eating them with a spoon. Some say I may be a little sauce obsessed. I say, I just like varying levels of flavor in my food (read…sauce obsessed). So it was not a surprise when I began some work with a company asking me to create a recipe with a product of theirs, that I needed to incorporate some sort of sauce. Or two…but that’s another post 😉
This new sauce recipe is really unique. The combination of flavors is so darn good. It’s a little sweet with a lot of tang, finished off with a punch. I really love it and love that it pairs with so many things you’d never guess. This sauce is the first of a multi series blog post I am doing that leads up to my final recipe. I can’t wait to share the next sauce post because it pairs so well with this one, and you never would think it would! What’s even better is that it has 3 ingredients. SO SO SO easy.
There really is no reason not to make this! I love hearing your comments on all my recipes, and especially love seeing your pictures, so please let me know when you try it. You can leave a comment here, find me on Facebook or tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it!
- 1/4 cup plus 2 teaspoons maple syrup
- 1/4 cup chickpea miso
- 1/2 cup plus 4 teaspoons balsamic vinegar