Technique Recipe: Ginger Muster Glaze
Posted on Thu, Apr. 03, 2008
From Carole Kotkin's Technique
GLAZE
GINGER MUSTARD GLAZE
This glaze, adapted from Joan Nathan's The New American Cooking (Knopf, $35), would elevate the simplest salmon patty. Nathan brushes it on Union Square Tuna Burgers, made by combining 1 ½ pounds coarsely ground yellowfin tuna fillet, 2 teaspoons minced garlic, 3 tablespoons Dijon mustard and ½ teaspoon cayenne. Form into 4 patties, season with salt and pepper and sauté in olive oil over medium-high heat for 3 or 4 minutes per side, until medium rare. Serve on fresh hamburger buns.
• 1/3 cup teriyaki sauce
• 2 tablespoons minced ginger
• ½ clove garlic, minced
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• ½ teaspoon white wine vinegar
Combine all ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator. Makes ½ cup.
Per tablespoon: 21 calories (4 percent from fat), 0.1 g fat, 0 cholesterol, 0.8 g protein, 4.5 g carbohydrates, 0.1 g fiber, 479.2 mg sodium.
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