GF NF VG MAKES: 250ML PREP TIME: 15 MINS
◆ 500ml seaweed broth (see p133)
◆ 1 black garlic clove, crushed
◆ 2 garlic cloves, crushed
◆ 1¼ tbs salt
◆ 60ml (4 tbs) tamari
◆ 1 tsp sherry vinegar
1. Place all the ingredients in a saucepan, bring to the boil, then reduce the heat to a simmer and reduce the liquid to half the amount. This will take about 15 mins. 2. Store in a dark, dry cupboard for up to 3 months. This sauce doesn’t need to be refrigerated.