Emulsifier Free Maple & Ginger Glaze
Warm, glossy, and layered with real depth, this glaze brings together pure maple syrup, coconut aminos, and a bright hit of apple cider vinegar for a sweet-savory finish that clings beautifully to whatever you brush it on. Fresh ginger adds a gentle heat, while Ceylon cinnamon and turmeric give it a subtle warmth and a gorgeous golden hue. Store-bought glazes and sauces are notorious for sneaking in lecithins, polysorbates, and other emulsifying agents — this one skips all of that entirely, relying instead on a simple arrowroot slurry to achieve that silky, spoon-coating consistency. The technique is straightforward: simmer, whisk in the starch, and pull it off the heat the moment it thickens. Arrowroot is a brilliant natural thickener here because it creates a clear, smooth finish without any of the additives found in processed alternatives. The result is a clean, vibrant glaze that tastes like it took far more effort than it actually did.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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