Umami Barbeque Sauce Food
UMAMI SAUCE
This intriguing sauce is easy to make. Most people can't guess what the ingredients are. Keep a jar in the fridge and use it for steamed vegetables, fish, rice, most anything. It's great on salads, but add it at the last minute so the greens don't wilt. From Colorado Homes magazine, taken from True Food, Seasonable, Sustainable, Simple, Pure by Dr. Andrew Weil MD, Sam Fox and Micheal Stebner.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place the vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.
- Slowly pour in oil and blend until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.
- Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.
- Bring the sauce to room temperature and shake well before using.
Nutrition Facts : Calories 829.7, Fat 61.4, SaturatedFat 8.4, Sodium 1562.7, Carbohydrate 45.3, Fiber 26.3, Sugar 0.7, Protein 42.4
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3.8/5 (55)Category CondimentCuisine AsianTotal Time 15 mins
- Heat the broth in a small saucepan over medium heat. Add the garlic and ginger and simmer for 3 minutes. Stir in the molasses, Date Syrup, tomato paste, and black pepper and bring just to a boil. Reduce the heat to low and simmer for 1 minute. Remove from the heat, and then stir in the miso mixture, blended lemon, and rice vinegar. Taste and adjust the seasonings, if needed.
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- * Vinegar is an honorary Green Light condiment because of the health-promoting benefits of its acetic acid.
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