I love sauce. Sauce makes food tastier and more interesting. Besides that, I graduated from a Le Cordon Bleu culinary school, so I was taught that sauce is mandatory. Whenever we planned dishes our chef instructors ALWAYS asked, “What sauce are you using?” Sauce, in some form, was never an option.
I’ve noticed that MANY “diet” recipes are simply different ways of seasoning ingredients. While that is an easy way to cook and a great solution for those who don’t want to spend much time in the kitchen, for me it’s not a very fun way to eat. I want complete meals, which includes delicious sauces. This is what makes me feel like a normal human being while on my weight loss journey. I don’t want to eat plain cooked vegetables and meat that just have various spice blends on them. That’s boring and unsatisfying, both as a chef and someone who loves to eat.
Any of my clients will tell you I do a lot with sauces. And since almost all of them, and myself included, follow the State of Slim program I’ve learned to use ingredients like avocado, non-fat Greek yogurt, vegetables, herbs, spices, and sugar free jam to make delicious sauces, dips and dressings that adhere to this plan. So I’m going to share in several posts some great healthy sauces to help you make your meals for enjoyable.
This teriyaki glaze and sauce is perfect for brushing on any meat and using in stir-fry. When roasting a whole piece of meat, like pork tenderloin, I brush the glaze on the meat before cooking and then brush on more just before the meat is finished (if using the grill brush it on just near the end of cooking so the glaze doesn’t burn). When using it in a stir-fry I add a few tablespoons to my cut up meat and let it marinate for about 30 minutes before cooking. Then I drizzle in another tablespoon or two at the end for a nice finish and to season the vegetables.
Teriyaki Glaze and Sauce – Phase 1 SOS
Makes a little over 1 cup – Serving Size = 1 Tablespoon
1/3 cup sugar free apricot jam
1/3 cup reduced sodium tamari or soy sauce
1/3 cup rice vinegar
4 cloves garlic, minced
1 tablespoon ginger, minced
2 to 3 packets sugar substitute like Truvia or Splenda, more or less to taste
In a small pot or pan combine all the ingredients over medium heat and whisk well. Bring the glaze to a boil, whisking frequently until the jam is fully melted. Let simmer a few minutes, just to cook the ginger and garlic. Taste and adjust the seasoning as needed. It should be very sweet AND savory, with a nice punch of ginger and garlic.
When the sauce is cool it’s thick and suitable to brush over meat.