Teriyaki Sauce (Sugar-Free)

Ingredients

• 1/2 cup coconut aminos
• 1/4 cup water
• 2 tbsp allulose
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)

Method

1. 1

   Combine coconut aminos, water, allulose, rice vinegar, garlic, and ginger in a small saucepan and bring to a simmer over medium heat.

2. 2

   In a separate small bowl, whisk the cornstarch into 2 tablespoons of cold water until completely smooth — mixing it into cold water first like this is what prevents it from clumping; dropping dry cornstarch directly into the hot sauce causes it to seize into stubborn little lumps on contact instead of dissolving evenly.

3. 3

   While whisking the simmering sauce, pour in the cornstarch slurry in a thin stream.

4. 4

   Continue simmering and whisking for 1-2 minutes until the sauce visibly thickens and coats the back of a spoon.

5. 5

   Remove from heat and cool slightly before using or storing in an airtight container in the fridge up to 1 week.