Asian Ginger Dipping Sauce by Nancy T. Maar

You can make this sauce in advance and keep it in a cool place for a week before using it.

Yields 5 ounces; serving size ½ ounce

Calories: 9.73

Protein: 1.04 grams

Carbohydrates: 0.86 grams

Sugar: 0.07 grams

Fat: 0.33 grams

½ cup Tamari

1 teaspoon fresh gingerroot, peeled and minced

1 garlic clove, minced

1 teaspoon Toasted Sesame Seed Oil (page 238)

2 tablespoons lemon juice

½ teaspoon Splenda

½ teaspoon cayenne pepper, or to taste