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Recipe Detail Page
Thai BBQ Dipping Sauce
Summer 2003
Sweet and sour with lime and mint flavours, this sauce calls for a forthright New Zealand Sauvignon Blanc.
Makes about 1 cup (250 mL)
1 tsp (5 mL) garlic, chopped
1 tsp (5 mL) Asian chili sauce
1 tbsp (15 mL) tomato ketchup
1 tbsp (15 mL) fish sauce
1/4 cup (50 mL) water
3 tbsp (45 mL) lime juice
1 tbsp (15 mL) brown sugar
2 tbsp (25 mL) grated carrot
2 tbsp (25 mL) chopped fresh mint
Makes about 1 cup (250 mL)
