sauce essentials: tamari, molasses glaze

Name: Sauce Essentials: Tamari, Molasses Glaze
Prep time: 5 min
Cook time: 10 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1/3 cup(s) tamari sauce, or amino liquids; 1/3 cup(s) molasses, sulfur free; 2 clove(s) baked garlic, smashed with a bit of salt; 2 tablespoon(s) rice wine vinegar; 1 teaspoon(s) ginger powder; 1.8 teaspoon(s) white pepper, freshly ground

22 Pinches 12 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 19, 2019

This is an easy/peasy glaze to prepare, and it is finger-lickin’ good. Thanks to the introduction of the molasses and white pepper, it has a very agreeable sweet heat. I usually add a bit more pepper, and ginger powder to mine, but I think this recipe is a good place to start. Once you have tried it, you can add what you will, and make it your own. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time 10 Min

method Stove Top

yield Several

Ingredients

PLAN/PURCHASE
1/3 cup tamari sauce, or amino liquids
1/3 cup molasses, sulfur free
2 cloves baked garlic, smashed with a bit of salt
2 tablespoons rice wine vinegar
1 teaspoon ginger powder
1.8 teaspoons white pepper, freshly ground

How To Make sauce essentials: tamari, molasses glaze

Step 1

PREP/PREPARE

Step 2

To smash the baked garlic, place on a flat surface, sprinkle with a pinch of salt, and crush using the flat of your kitchen knife.
Step 3

Read thru the recipe, and gather your Ingredients (mise en place).
Step 4

Add the ingredients to a saucepan over medium heat.
Step 5

Combine, and bring to a simmer.
Step 6

Chef’s Note: Do not bring the mixture to a boil, just a nice friendly simmer.
Step 7

Stir, until the glaze begins to thicken, and reduces by about 25 percent, 5 – 10 minutes.
Step 8

Remove from heat, and store in a tightly-sealed container until needed.
Step 9

Chef’s Note: If properly sealed, it should last a week-to-ten days in the fridge… possibly longer.
Step 10

PLATE/PRESENT
Step 11

I have used this glaze on chicken (as pictured), fish, pork, and veggies (carrots, broccoli, etc.). I have yet to try it on beef. It is a simple flavorful sauce/glaze. FYI: I really like it on veggies. Enjoy.
Step 12

Keep the faith, and keep cooking.
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