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Ingredients
- 3 tbsp of finely chopped fresh ginger
- 2 cloves of minced garlic
- 1/4 of a cup of quality balsamic vinegar
- 1/2 cup of extra virgin olive oil
Method
Mix 3 tbsp of finely chopped fresh ginger with 2 cloves of minced garlic, a quarter of a cup of quality balsamic vinegar and half a cup of extra virgin olive oil.
Makes an ideal sauce with boiled meats such as chicken, veal shanks and pig's trotters, cold left-over roast meat such as lamb leg or shoulder and grilled calamari or cuttlefish.
