Savory Sauce

I am and always will be a sauce-addict. I’ve got it a bit more under control now, but I used to go to Chick-fil-a or McDonalds and get one of each sauce to dip my nugs in. I really don’t know why I feel the need to tell y’all about my fast food sauce problem because I like to think I’m past that stage of my life, but my point is that I am still a firm believer that sauces can make plain food way more fun. I’ve just learned that I don’t need five different kinds at once. One is good. And one homemade is even better.

The first sauce I learned to make on my own was my mom’s famous honey mustard, which made me one lovely honey mustard snob and fueled my sauce making fire. It wasn’t until I did a 30 day no-sugar challenge that I realized almost every sauce I make includes some type of sweetener. I was at a loss trying to balance flavor without a bit of honey or maple syrup.

Lucky for me, one of my best friends {Caroline} gave me the True Food Kitchen cookbook at Thanksgiving this year and it has inside the most intriguing sugar-free sauce I’ve ever tasted. They call it “Umami Sauce.” If you aren’t familiar with the word “umami,” it is one of the five basic tastes and is more often described as “savory.”  I only made a couple of minor changes to their original recipe, replacing tamari with coconut aminos and dialing down the garlic.

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If you choose to make this sauce, here are a few notes:

  • Nutritional Yeast: Despite it’s unappealing name, these flakes are a truly magical ingredient often used in vegan recipes. NY isn’t limited to vegan cooking though, and provides instant flavor to anything you can imagine. It is gluten-free, dairy-free, sugar-free, sodium-free, and packed with essential B vitamins. I’m hooked.
  • Coconut Aminos: A soy-free alternative to soy based sauces rich in amino acids. It is a great replacement for tamari in this recipe and is gluten-free, soy-free, dairy-free and has 68% less sodium than soy sauce.
  • Water: Use more or less water to achieve desired thickness when making sauce. Be sure to let it come to room temperature before using because it will thicken in the fridge. Alternatively, just add cold sauce to warm food and it will thin out on its own.
  • Garlic Cloves: The original recipe calls for eight cloves of crushed garlic, and since I get frustrated with crushing garlic, I choose a shortcut and just throw three peeled cloves into the food processor to save a tiny bit of time and stinky garlic fingers.
  • Serving: Seriously, this sauce can be used on anything you can imagine. I have added it to fish, eggs, chicken, stir fries, salads, and especially brussels sprouts. Last week, I tossed it with leftover roasted cauliflower, brussels and beets and called it an afternoon snack.
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Savory Sauce

{Printable recipe available at the end of this post.}

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Adapted from True Food Kitchen’s Umami Sauce recipe, this Savory Sauce is made with only five ingredients and is great on everything from scrambled eggs to fish to roasted veggies.  It will keep for up to two weeks refrigerated in an airtight container.

Ingredients

  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Coconut Aminos
  • 1/4 cup Water
  • 1 cup Nutritional Yeast Flakes
  • 3 garlic cloves, peeled
  • 1/2 cup Extra-Virgin Olive Oil
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Instructions

Place garlic in food processor or blender and pulse to mince.

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Add remaining ingredients and blend until combined.

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Pour mixture into airtight container {I use mason jars} and refrigerate for up to two weeks. Enjoy!

You may also like:

True Food Kitchen Umami Sauce on DrWeil.com 

Nutritional Yeast Don’t Be Afraid on HuffingtonPost.com

Coconut Amino Information on CoconutSecret.com

Savory Sauce
 
Prep time
Cook time
Total time
 
Adapted from True Food’s Umami Sauce recipe, this Savory Sauce is made with only five ingredients and is great on everything from scrambled eggs to fish to roasted veggies. It will keep for up to two weeks in the fridge.
Author:
Recipe type: Sauce
Serves: 1½ cups
Ingredients
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Coconut Aminos
  • ¼ cup Water
  • 1 cup Nutritional Yeast Flakes
  • 3 garlic cloves, peeled
  • ½ cup Extra-Virgin Olive Oil
Instructions
  1. Place garlic in food processor or blender and pulse to mince. Add remaining ingredients and blend until combined. Pour mixture into airtight container {I use mason jars} and refrigerate for up to two weeks. Enjoy!