After learning about the dangers of soy, our family now stays away from soy and anything that may have soy in it. If you are still confused about soy, view the article entitled Soy: The Many Dangers of Soy found in the Articles, Tips, & Info section…it contains several videos and article references on the many dangers of soy. This natural sauce is easy to make and comes pretty close to tasting like the real thing…without all of the dangers. You can use this homemade sauce as a substitute for Soy Sauce or Worcestershire Sauce.
- 4 teaspoons balsamic vinegar
- 2 teaspoons unsulphured molasses
- 1/4 teaspoon ground ginger
- 1 pinch white pepper
- 1 pinch garlic powder
- 1 1/2 cups organic beef broth or chicken broth
- salt, to taste (if needed)
In a saucepan over medium heat, stir together all of the ingredients, except salt. Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, for about 15 minutes.
Store the sauce tightly covered, in the refrigerator for up to a week. Shake before using. (Use as a substitute for Soy Sauce or Worcestershire Sauce.)
Makes 1-cup sauce.
Yummy! I also add cayenne pepper & a splash of lemon juice. Everyone loves it!
Thanks for the comment Maris…that sounds yummy. I’ll be trying that the next time for sure
I, too, have decided to avoid soy for the same reasons. I didn”t use a whole lot of soy sauce, but would like to have some of the substitute on hand for when I need it. The recipe makes way more than I would use in a week, so I was wondering if you know how well it freezes (like in ice cube trays)?
Thank you!
Michelle
Personally I have not tried freezing the sauce. I always use it up shortly after I make it. Since the sauce is nowhere near as salty as regular soy sauce I use it in a number of recipes. It is especially good in Asian style recipes as a base sauce. Like my Korean-Style Chicken, Yakisoba, Asian Sesame Glazed Salmon, Chicken Chop Suey etc. All of the aforementioned recipes use at lease half of the soy sauce substitute for their base sauce, and one of them uses the whole recipe. So needless to say, when I make it I plan on using it up, so I don’t usually have much left over.
With all that said, if you want to freeze it into ice cubes, I don’t see any reason why it shouldn’t work.
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