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1⅓ Cups
Easy
By Diane Morgan
Published 2012
Slather this on a burger, especially the Asian Turkey Burgers, or on a salmon or tuna burger. I’ve used it as a sauce for steamed baby bok choy and asparagus spears, crisp-tender cooked sugar snap peas, and grilled vegetables, chicken, and pork. You can also add a generous spoonful to a simple baked potato and top it with some freshly snipped chives. It is perfect for French fries, too.
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