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gluten_free2019-10-22 11:36 am
runpunkrun) wrote in gluten_free2019-10-22 11:36 am
Recipe: Soy-free Soy-ish Sauce
This soy sauce alternative doesn't really duplicate soy sauce—straight, it basically tastes like teriyaki beef—but it adds a lot of flavor in places where you might normally use soy sauce, like in a stirfry or marinade.
Ingredients:
2 cups beef bone broth or beef broth
1 tsp red wine vinegar
1 tsp balsamic vinegar
2 tsp molasses
¼ tsp garlic powder
½ tsp onion powder
a pinch of salt and pepper
slice of ginger root or a pinch of ground ginger
1 tsp fish sauce
Time: Takes no special tools, but it will take a while to reduce by half. Though if you put it on a low enough simmer, you don't have to stand there and stir it or anything.
Instructions:
1. Put everything but the fish sauce in a small saucepan on medium-low heat. You want it to bubble a little, but not boil. Simmer until the liquid has reduced by half. Depending on how high you have it, this should take 10-20 minutes.
2. Taste for flavor. Add more salt if needed.
3. Remove from heat, retrieve the ginger root, and add the fish sauce.
4. Store in a jar in the fridge for a week, maybe two.
Makes about a cup.
Notes: I use beef broth because I don't have bone broth lying around, but I imagine bone broth would impart even more umami flavor. Instead of a pinch of ground ginger, I throw in a slice of ginger root, unpeeled, to float about, then fish it out before I store it in the fridge. And I use 2 tsp of balsamic vinegar and leave out the red wine vinegar.
Questions? Ask 'em!
Ingredients:
2 cups beef bone broth or beef broth
1 tsp red wine vinegar
1 tsp balsamic vinegar
2 tsp molasses
¼ tsp garlic powder
½ tsp onion powder
a pinch of salt and pepper
slice of ginger root or a pinch of ground ginger
1 tsp fish sauce
Time: Takes no special tools, but it will take a while to reduce by half. Though if you put it on a low enough simmer, you don't have to stand there and stir it or anything.
Instructions:
1. Put everything but the fish sauce in a small saucepan on medium-low heat. You want it to bubble a little, but not boil. Simmer until the liquid has reduced by half. Depending on how high you have it, this should take 10-20 minutes.
2. Taste for flavor. Add more salt if needed.
3. Remove from heat, retrieve the ginger root, and add the fish sauce.
4. Store in a jar in the fridge for a week, maybe two.
Makes about a cup.
Notes: I use beef broth because I don't have bone broth lying around, but I imagine bone broth would impart even more umami flavor. Instead of a pinch of ground ginger, I throw in a slice of ginger root, unpeeled, to float about, then fish it out before I store it in the fridge. And I use 2 tsp of balsamic vinegar and leave out the red wine vinegar.
Questions? Ask 'em!