| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
June 1994 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 2/3 |
c |
Rice or white-wine vinegar |
| 4 |
lg |
Garlic cloves; minced |
| 3/4 |
ts |
Dried hot red pepper flakes |
| 3/4 |
ts |
Salt |
INSTRUCTIONS
In a small saucepan combine all ingredients and simmer, stirring
occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made
3 days ahead and kept chilled, covered.
Serve sauce at room temperature.
Makes about 1 1/2 cups.
Gourmet June 1994
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