This tangy, deeply savory sauce simmers apple cider vinegar, coconut aminos, and tamarind paste together into a rich, glossy reduction that tastes every bit like the bottled version you grew up with. Warm spices—ginger, dry mustard, cinnamon, clove, and a touch of cayenne—build layers of complexity, while a slow simmer thickens everything into that signature spoon-coating consistency. Straining it clean before bottling gives you a smooth, concentrated condiment ready to splash into marinades, braises, or a Bloody Mary. Because it's built from whole, traceable ingredients you control from start to finish, it's an easy way to keep that classic umami punch on hand while staying clear of added sugar. Once it's chilled and jarred, it keeps well in the fridge and swaps in anywhere the classic sauce is called for, spoon for spoon.
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Combine the apple cider vinegar, coconut aminos, tamarind paste, and water in a small saucepan. Whisk over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.
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