I’m not sure why but I’ve been on a sauce kick of late, and this has become a family favorite. I originally served this sauce over salmon steaks that were seated on a bed of raw spinach. Since then I’ve served it over savory corn cakes, flax pancakes, asparagus, Brussels sprouts, raw spinach, and used it to throw together a chicken-pasta-greens salad – all with great results!
* ½ cup vegetable stock
* ½ cup blue juice, preferably one that includes blueberry (I use Bolthouse Farms Bom Dia Acai with Blueberry)
* 1/8 cup balsamic vinegar
* 1 teaspoon or equivalent of your favorite sweetener
* 1 cup of fresh blueberries (optional)
* 1 tablespoon cold-pressed olive oil
* 1 tablespoon Mochiko
* 1 teaspoon real salt
* 1/8 teaspoon fresh ground pepper
1. Put the first four ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar is dissolved and the strong vinegar smell begins to dissipate.
2. Mix in blueberries, if you’re using them, and give them a mash or two to burst some of the berries. Stir in the olive oil. Simmer on low, uncovered for 30 minutes.
3. Remove from heat. Immediately add Mochiko, salt, and pepper. The sauce will quickly thicken. Serve.