Pacific Coast Smoked Umami Sauce (Keto)

Ingredients

• 2 tbsp Salted Perfection Manhattan Select Blend
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 6 oz can tomato paste
• 3/4 cup water
• 1/4 cup unseasoned rice vinegar
• 2 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp powdered allulose or erythritol (optional, for extra gloss)
• 1/4 tsp xanthan gum (mixed with 1 tsp olive oil)

Instructions

1. Place a small saucepan over medium heat. Add the sesame oil. Once the oil shimmers, add the ginger and garlic. Sauté for 60 seconds until aromatic. We want to release the volatile oils, not burn the solids.
2. Whisk in the tomato paste, water, rice vinegar, and Tamari. Ensure the paste is fully dissolved into the liquid to create a uniform suspension.
3. Stir in the Salted Perfection Manhattan Select Blend and the optional sweetener. The monkfruit in the blend provides a baseline sweetness, but the allulose helps mimic the viscosity of sugar syrup.
4. Bring the mixture to a gentle simmer. Reduce heat to low and let it bubble for 10 minutes to allow the flavors to marry and the acids to mellow.
5. To achieve proper viscosity without cornstarch (which is pure carbs), mix the xanthan gum with 1 teaspoon of oil in a small bowl to create a slurry. Whisk this rapidly into the simmering sauce.
6. Simmer for another 2 minutes until the sauce coats the back of a spoon. Remove from heat and let cool; it will thicken further as the temperature drops. DUNZO!