Tastes like soy sauce but without the Soy! Create for those with Soy allergies- or those in the middle of a recipe or wanting to make a recipe that utilizes soy sauce, but have run out and prefer not to waste time or gas money running to the store.
“Real” Soy sauce is a liquid condiment that is made from a fermented paste of soybeans which have been boiled, roasted wheat grain, brine and mold. (Aspergillus oryzae or Aspergillus sojae molds). It’s processed and then pressed to extract the juice, which is then bottled and labeled “Soy Sauce”.
Fortunately, you can make your own with similar flavor but without the long drawn out process of the real thing!
* 4 Tbs. beef bouillon
* 4 tsp balsamic vinegar
* 2 tsp dark molasses
* 1/4 tsp ground ginger
* 1/8 tsp pepper
* 1 pinch garlic powder
* 1 1/2 cups water
Combine all of the ingredients in a small saucepan over medium heat and bring to a boil. Reduce the heat to a simmer and let it simmer, stirring occasionally for about 15 minutes. (Simmer uncovered, as you want this to reduce to about a cup).
Cool and refrigerate up to 14 days. Shake well before using. The flavors taste best if made a day ahead of time, but can be made the same day if you need it for a recipe or for marinating fish, beef or poultry.
© Can Stock Photo Inc. / devon