Post by Loupy on Jul 9, 2013 13:43:18 GMT -7
Homemade Teriyaki Sauce
by Sarah, @ www.thehealthyhomeeconomist.com/
I go through a lot of homemade teriyaki sauce. I use it primarily for marinating chicken although it is very useful for making homemade barbeque sauce as well.
Bottled teriyaki sauce from the grocery store has so many additives that it is downright frightening to read the label and the brands at the health food store are disappointingly not a whole lot better.
Makes about 1 1/2 cups
Ingredients
1-3 tsp organic, freshly grated ginger
3-4 organic garlic cloves
2 TBL toasted sesame oil
2 TBL rice vinegar
2 TBL raw honey
1 TBL liquid whey – optional (do not use powdered whey)
1 cup unpasteurized, naturally fermented soy sauce
Instructions
Mince and mash the garlic gloves.
Mix with the freshly grated ginger and whisk in the remaining ingredients.
Pour into a one pint glass mason jar.
Stir in optional liquid whey, affix the lid and leave on the counter overnight before refrigerating.
Teriyaki sauce will keep for a month or two if liquid whey is added and a couple of weeks if not used.
© Austus Foods LLC
by Sarah, @ www.thehealthyhomeeconomist.com/
I go through a lot of homemade teriyaki sauce. I use it primarily for marinating chicken although it is very useful for making homemade barbeque sauce as well.
Bottled teriyaki sauce from the grocery store has so many additives that it is downright frightening to read the label and the brands at the health food store are disappointingly not a whole lot better.
Makes about 1 1/2 cups
Ingredients
1-3 tsp organic, freshly grated ginger
3-4 organic garlic cloves
2 TBL toasted sesame oil
2 TBL rice vinegar
2 TBL raw honey
1 TBL liquid whey – optional (do not use powdered whey)
1 cup unpasteurized, naturally fermented soy sauce
Instructions
Mince and mash the garlic gloves.
Mix with the freshly grated ginger and whisk in the remaining ingredients.
Pour into a one pint glass mason jar.
Stir in optional liquid whey, affix the lid and leave on the counter overnight before refrigerating.
Teriyaki sauce will keep for a month or two if liquid whey is added and a couple of weeks if not used.
© Austus Foods LLC
