Ginger mustard glaze | Macon Telegraph

Ginger mustard glaze

2 tablespoons minced ginger

1/2 clove garlic, minced

1 tablespoon honey

1 tablespoon Dijon mustard

1/2 teaspoon white wine vinegar

Makes 1/2 cup.

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.

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 1-1/2 pounds coarsely ground yellowfin tuna fillet, 2 teaspoons minced garlic, 3 tablespoons Dijon mustard and 1/2 teaspoon cayenne. Form into 4 patties, season with salt and pepper and saute 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

Nutritional information per tablespoon: 21 calories (4 percent from fat), 0.1 g fat, no cholesterol, 0.8 g protein, 4.5 g carbohydrates, 0.1 g fiber, 479.2 mg sodium.