Friday, September 28, 2012
The Un-Soy Sauce
Soy sauce is such a fundamental ingredient in Asian cooking. It is rich, salty and adds a flavor that is hard to describe. I find that my dishes become better when I add multiple sources of each flavor, like using both salt and Tamari (which is also salty). I had to switch to Tamari when I learned of my wheat/gluten intolerance. But what about those people who cannot have soy?
This sauce does not contain any soy, beef, gluten or dairy.
3 oz package dried mushrooms (portabella or porcini)
2 cloves garlic, peeled and left whole
3 cups water
1½ tsp balsamic vinegar
1 Tbsp red wine
1½ tsp molasses
Pinch ground ginger
Pinch garlic powder
Pinch white pepper
¾ tsp salt
Splash of lemon juice
½ tsp cornstarch in 1 Tbsp water
1. Place mushrooms, garlic and water in a small saucepan. Bring to a boil, lower the heat and simmer gently for 30 to 45 minutes. Liquid should reduce to 2 cups.
2. Remove mushrooms and garlic from the liquid and discard.
3. Add remaining ingredients except lemon juice and cornstarch. Whisk and continue to simmer for another 15 minutes. Taste for salt and add more if desired.
4. Add cornstarch and lemon juice and whisk until incorporated and sauce thickens slightly. Remove from heat. Pour sauce into a jar and use whenever you would normally add soy sauce to foods.
Other additions could be 2 tsp fish sauce, which would help to add another source of saltiness.
I hope you like it!