sauce essentials: tamari, molasses glaze
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.
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yield
serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For sauce essentials: tamari, molasses glaze
- PLAN/PURCHASE
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1/3 ctamari sauce, or amino liquids
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1/3 cmolasses, sulfur free
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2 clovebaked garlic, smashed with a bit of salt
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2 Tbsprice wine vinegar
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1 tspginger powder
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1.8 tspwhite pepper, freshly ground
How To Make sauce essentials: tamari, molasses glaze
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1PREP/PREPARE
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2To smash the baked garlic, place on a flat surface, sprinkle with a pinch of salt, and crush using the flat of your kitchen knife.
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3Read thru the recipe, and gather your Ingredients (mise en place).
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4Add the ingredients to a saucepan over medium heat.
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5Combine, and bring to a simmer.
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6Chef’s Note: Do not bring the mixture to a boil, just a nice friendly simmer.
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7Stir, until the glaze begins to thicken, and reduces by about 25 percent, 5 – 10 minutes.
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8Remove from heat, and store in a tightly-sealed container until needed.
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9Chef’s Note: If properly sealed, it should last a week-to-ten days in the fridge… possibly longer.
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10PLATE/PRESENT
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11I 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.
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12Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Sauce Essentials: Tamari, Molasses Glaze:
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