Ingredients – Red Onion, Balsamic Vinegar, Tamari, Green Onion, Garlic, Cassareep, Dijon mustard, Olive Oil, Ginger, Lemongrass, Scotch Bonnet, Spices
Hints of cinnamon, allspice and cumin bring a Caribbean flare to this sauce. A depth of flavour fitting for red meat stems from the combination of balsamic vinegar and cassareep. If you are familiar with the comforting flavour of jerk seasoning, this is a sauce you must try.
Used as a marinade, this sauce pairs well with Cabernet Sauvignon, bringing out more of the flavour notes from the herbs and spices used in this unique recipe.