- 3 shots Cointreau (orange liqueur)
- 2 shots berry syrup
- 1 shot olive oil
- 1 shot balsamic cream or balsamic vinegar
- dash of salt/soy sauce
Put ingredients in a bottle/bowl and mix. The Cointreau adds a citrus punch to the sauce, and the alcohol helps keep the thicker ingredients liquefied. The berry syrup and balsamic cream add a little sweetness, to contrast with the salty tang.
Great for green salads. Or Sushi.