Sauces

Soy Free Soy Sauce
(Holly Bortfield, TACA)

2T Sodium Free Beef Bouillon
2 t Red Wine Vinegar
1t Molasses
¼ t ground ginger
Dash black pepper
Dash garlic powder
¾ c water (I use beef broth)

In a small saucepan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to ½ cup. Store in refrigerator. Stir well before using.

Oriental Marinade

1 c soy sauce
½ c vegetable oil
1 T prepared yellow mustard
2 T fresh ground ginger
2 T minced garlic
¼ c molasses or brown sugar

Marinate steak or chicken in an airtight container for at least 2 hours. Also great to save some marinade and throw over sautéed green beans with a dash of sesame seeds.

Basil Emulsion and Marinade

1 c rice wine vinegar
½ c vegetable oil
3 T minced Garlic
1 small onion
1 bunch fresh basil leaves ( about 20)
Black pepper

Combine garlic, onion, and basil in a food processor. Process until combined. Add vinegar and pepper. Drizzle oil in slowly while processing to form an emulsion.

Use as a marinade for chicken and steak. I marinate for at least 2 hours.

Use as a dressing for GF pasta/ quinoa salads. ( See Pasta/Quinoa Salad)

Homemade Worcestershire Sauce
(Holly Bortfield, TACA)

½ c apple cider vinegar
2 T soy sauce
2 T water
1 T brown sugar
¼ t ground ginger
¼ t dry mustard
¼ t onion powder
¼ t garlic powder
¼ t cinnamon
¼ t pepper

Place all ingredients in a small saucepan and stir thoroughly. Bring to a boil stirring constantly. Simmer 5 minutes. Cool. Store in refrigerator. Shake well before using.