• ½ Tbls toasted sesame seeds
  • ½ C Gustare Teriyaki Balsamic Vinegar
  • ¼ C low sodium tamari or soy sauce (if not gluten-free)
  • 1 Tbls pure maple syrup
  • 1 Tbls Runamok Szechuan Peppercorn Honey
  • 2 cloves garlic, minced
  • 1 Tbls fresh ginger, grated
  • 1 Tbls scallions, sliced



Heat skillet over medium high heat. Once hot, add sesame seeds to dry skillet.  Toast and agitate 6-8 minutes, or until sesame seeds become golden brown and emit a nutty, popcorn-like aroma.  Set aside.


Combine Gustare Teriyaki Balsamic, Runamok Szechuan Peppercorn Honey and all remaining ingredients in small saucepan.


Bring to boil over medium-high heat.


Reduce heat to low. Simmer approximately 10 minutes, until slightly thickened, reduced, and glossy.  Stir in sesame seeds.  Sauce will thicken further as it cools.