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Low Sodium "Soy" Sauce
Christopher Lower

Low Sodium "Soy" Sauce

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 12 TBSP
Course: Condiment, Sauce
Cuisine: Asian
Calories: 14.5
Ingredients Method Nutrition

Ingredients
  

  • 1 Large cap Portobello Mushroom or 4 Baby Bellos - stems and ribs removed and finely chopped
  • 1 Tbsp Balsamic vinegar
  • 1 Tbsp Toasted Sesame or Almond oil
  • 1 Tbsp Liquid Smoke (Wright's is salt free)
  • 1 tsp Molasses
  • 2 Tbsp Low Sodium Beef Stock
  • 1 cup water
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Cayenne Pepper
  • 1 clove garlic - minced

Method
 

  1. In a small saucepan or skillet, saute the mushrooms and garlic in the oil over medium high heat for 4 minutes, watch to make sure you don't burn the garlic.
  2. Reduce heat to medium. Add the rest of the ingredients. Bring to a simmer.
  3. Allow the mixture to simmer for 8 minutes then reduce heat to low.
  4. With a slotted spoon, remove the mushrooms and garlic. Place them into a strainer or cheesecloth, where you can press or squeeze as much juice as possible from the mushrooms and garlic back into the sauce.
  5. Increase the heat to medium and allow the sauce to reduce by 1/4 (about another 6 minutes).
  6. Store the sauce in a sealable jar or container and refrigerate.

Nutrition

Serving: 2gCalories: 14.5kcalCarbohydrates: 1gProtein: 0.3gFat: 1.1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gTrans Fat: 0.5gSodium: 3.7mgFiber: 0.3gSugar: 0.3g
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