Description
A simple and savory soy-free alternative to traditional soy sauce, made with chicken stock, balsamic vinegar, and molasses, perfect for stir-fries, marinades, and more.
Ingredients
¼ cup chicken stock (low sodium and gluten-free)
¼ cup balsamic vinegar
1 ½ cups water
1 tbsp molasses
¼ tsp ground ginger
¼ tsp garlic powder
Pinch of fine sea salt + fresh ground pepper
Instructions
- Add all ingredients to a small saucepan and stir to combine.
- Bring to a boil over medium heat. Once boiling, reduce to medium-low and simmer for 20 minutes, stirring occasionally, until the liquid reduces to one cup.
- Remove from heat and cool for 15 minutes in the pan.
- Transfer to an airtight glass jar and let it cool completely before storing in the refrigerator for up to two weeks. Shake well before using.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Substitute molasses with honey or maple syrup for a different sweetness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: General
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
