Sauce Essentials: Tamari, Molasses Glaze

Andy Anderson !


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.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top



  • 1/3 c
    tamari sauce, or amino liquids
  • 1/3 c
    molasses, sulfur free
  • 2 clove
    baked garlic, smashed with a bit of salt
  • 2 Tbsp
    rice wine vinegar
  • 1 tsp
    ginger powder
  • 1.8 tsp
    white pepper, freshly ground

How to Make Sauce Essentials: Tamari, Molasses Glaze


  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.
  3. Read thru the recipe, and gather your Ingredients (mise en place).
  4. Add the ingredients to a saucepan over medium heat.
  5. Combine, and bring to a simmer.
  6. Chef’s Note: Do not bring the mixture to a boil, just a nice friendly simmer.
  7. Stir, until the glaze begins to thicken, and reduces by about 25 percent, 5 – 10 minutes.
  8. Remove from heat, and store in a tightly-sealed container until needed.
  9. Chef’s Note: If properly sealed, it should last a week-to-ten days in the fridge… possibly longer.
  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.
  12. Keep the faith, and keep cooking.

Printable Recipe Card

About Sauce Essentials: Tamari, Molasses Glaze

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American

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