Umami Sauce

1. 1

   Place the vinegar, water, tamari, yeast flakes, and garlic in a food processor and blend until well combined.

2. 2

   Slowly pour in oil and blend until the mixture becomes thick and emulsified, like mayonnaise. Adjust the seasoning with salt as needed.

3. 3

   Pour the mixture into a lidded jar and refrigerate for up to 2 weeks.

4. 4

   Bring the sauce to room temperature and shake well before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.