- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 1/8 cup Molasses
- 1/2 teaspoon ground ginger (or 1/2″ fresh ginger, peeled and rough-chopped)
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cup water
- 2 teaspoon salt
- Pour all ingredients in a sauce pan and bring to a light boil.
- Reduce heat to medium and let reduce to half for about 20 minutes.
- Strain and let cool to room temperature (or use an ice bath if you’re in a hurry).
- Incorporate into your favorite marinades and recipes. Freeze into squares in an ice tray to defrost when needed.
“Several years ago, I developed either an allergy or intolerance (not really sure which one) to soy. This pretty much sucks as soy is in just about everything. One food I miss most is straight up soy sauce. Bottom line, there is no real substitute for soy sauce so I don’t really just make this and pour it on rice but the following recipe has worked pretty well as a substitute in other recipes that call for soy sauce.”
“Soy became another ingredient we had to abstain from in our cooking. I thought it would be easy to buy a bottle of fake soy sauce. I tried to find it online, I tried our local fancy-pants stores and found nothing. There is no such thing as a soy-free soy sauce on the market, as far as we know. (There are several types of gluten-free soy sauces, if you’re interested. But for our purposes, we remain soy free.)
So we developed this Soy Sauce Alternative recipe. Mind you, it does not taste like soy sauce, but it does the same kind of work. It’s savory, salty, slightly sweet, acidic and offers a real depth of flavor to recipes. It’s potent too and it’s meant to be used in smaller quantities – just like soy sauce. We encourage you to mess with this recipe a bit until you find it to your liking.”
A frozen chunk of soy sauce alternative, ready to be defrosted and used in your favorite recipe!
Skirt Steak Fajitas