Friday, May 30, 2008

Soy Sauce (kinda)


4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups veggie stock
salt to taste

In a saucepan over medium heat, stir together the veggie stock, balsamic vinegar, molasses, ginger, white pepper, garlic powder and salt. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes.

recipe adapted from:


fierce_mink_2000 said...

1 1/2 WHAT veggie stock??

Camille said...

do you mean what kind of veggie stock? any kind that is gluten-free should work fine. I use Pacific natural foods organic vegetable broth. I just wouldn't use a low-sodium one.

Heather said...

Thanks for sharing your recipe for the soy sauce! I have a pretty unpleasant reaction to soy and wheat so I'm always looking for alternatives. I've been using coconut aminos, which are good, but don't have enough kick to them for my taste. I'll try this and see if it's better :)