I’ve got a growing group of friends who have straight up food allergies to corn, gluten, soy – and, Lord help me, all three! And that makes safe store-bought sauces that most think of as a single ingredient not nearly impossible but actually impossible.
Here’s my alternative to soy sauce when cooking for them – and now myself since I can control the sodium level so much more!
- 1/4 cup strong beef or mushroom broth (use homemade or Pacific brand)
- 1/4 cup organic apple cider vinegar (make your own with this recipe)
- 1.5 cups water
- 2 T molasses – be sure to get organic and check the label for corn syrup or corn-derived additives – I get mine raw from a local farm
- 2 cloves finely minced garlic – I recommend using a garlic press
- 1/2-inch of fresh, finely minced ginger – I recommend using a cheese grater
- 1/4 t finely ground pepper
- kosher or sea salt – add in 1/4 t amounts until you achieve the soy sauce saltiness you like
Combine all ingredients in a sauce pan and bring to a boil. Simmer for 20 minutes. Cool and store in the refrigerator for up to 6 months.
Did you know that Teriyaki Sauce is nothing more than a sweeter soy sauce? Add 1/2 to 3/4 cups of this soy-free soy sauce to a sauce pan with 1/2 cup corn-free brown sugar, combine well and simmer for 20 minutes.