Recipe by Jim in Washington
From the Low Sodium Cookbook.com and tweaked, a little by me. It is the best tasting substitute of the 4 or 5 I have tried. Just don't compare it with the real stuff! I used instant coffee granules to darken it up. Ingredients can be added or omitted, as desired. Could be doubled, or more for large amount.
Top Review by Goody2shz
Unfortunately, this stuff is just nasty. I went to 4-5 stores looking for sodium free beef bouillon and the only one I could find was Herb ox. Sure, it doesn't have salt but it has potassium chloride, which is to salt what saccharin is to sugar, complete with horrible aftertaste. I've used this only once, and very sparingly at that, and I'm afraid to use it again lest it ruins my dish! Sorry. I really wanted to like this sauce.
- 2 tablespoons sodium-free beef bouillon
- 2 teaspoons red wine vinegar
- 1 teaspoon molasses
- 1⁄2 teaspoon black pepper
- 1⁄8 teaspoon ground ginger
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon instant coffee granules, for color (optional)
- 3⁄4 cup water
Directions See How It's Made
- In a small sauce pan combine wet ingredients to dry.
- whisk briskly, bring to a boil.
- simmer, uncovered, for about 5 minutes, or until mixture is reduced to about 1/2 cup.
- Cool, and store in refrigerator. Since posting, I have discovered no need for storing under refrigeration. If you want to, fine, I no longer do. This is the second year I have left it out. No problem to date.