Source: Enlitened Kosher Cooking by Nechama Cohen

A twist on a classic sauce made with soy sauce, vinegar, and unsweetened ketchup.

Servings

0.12 cup canola oil (or another salad oil)
0.12 cup cold water
0.25 cup low sodium soy sauce
2 tbsp unsweetened ketchup
1 tbsp vinegar
0.25 tsp black pepper
3 medium garlic cloves , peeled and finely minced

1 Using a wide-mouthed glass jar, whisk all the ingredients together. Can be stored in the refrigerator for a week to 10 days.