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Posted to the SCA_recipes LiveJournal community. This sauce can be stored, tightly bottled, at room temperature for up to 2 days.
- Stir together lemon juice and ginger. When well mixed, add wine and sugar. Bring to a boil and cook over medium-high heat until it forms a thin syrup which coats the back of a spoon. Remove from heat and add salt (it will foam up, so be careful). Stir until salt dissolves.