I’ve been on somewhat of a condiment-making mission this week. What started as me just making my own sriracha and ranch dressing has now morphed into trying to make gluten-free and paleo-friendly versions of everyday sauces.
That’s where I happened across this homemade gluten-free paleo soy sauce recipe.
What really drew me to making this, is the challenge of trying to recreate soy sauce’s signature taste. This manages to do just that, while serving as a great allergy and diet-friendly alternative for those keen to have the perfect compliment to their Asian dishes.
This recipe certainly packs in quite a lot of ingredients, but it does indeed manage to recreate the original’s flavour. What’s particularly great though is that it offers a fairly neutral base for you adjust according to just how salty you like it. If you like it salty, then be generous with your beef broth and add a dash of table salt in there.
The key here really is how much you reduce it while boiling it, so make sure you do get it down to ½ cup before serving.
- 2 cups beef broth
- 2 tsp cider vinegar
- 2 tsp molasses/black treacle
- 1 pinch garlic powder
- 1 pinch onion powder
- 1/8 tsp ground ginger
- 1 pinch black pepper
Combine all ingredients in a small saucepan and boil until reduced to ½ cup
Store in refrigerator
Shake before use