“Glaze” is basically a fancy word for sauce. An even fancier related description of this, would be the French term, “demi glace”. Well, actually, not exactly. The classical term “demi glace” refers to a technique that creates a very concentrated brown stock sauce that is initiated with the roasting of beef bones, then a lot of time is spent carefully reducing that sauce until it forms a deep meaty-flavored “glaze”.
But, to get back to the point. This SAUCE that I serve with meat, specifically GRILLED meat, is something that has transcended throughout my entire life. Memories of my childhood consist of Sunday family meals which most of the time would entail my dad grilling steaks while a sauce pan simmers on the stove, making the entire house smell of savory aromas. That sauce pan was filled with a mushroom-onion-soy sauce glaze that was paired with our steak dinners. I remember always wishing that he would make a larger amount, because two spoonfuls per person just didn’t seem like enough to me, lol.
So, here I am, making my own version of that family steak glaze, and also usually making way too much of it – but hey, too much of a good thing can’t be bad.. or…
Anyways, I make this Mushroom Onion Garlic Glaze using coconut aminos instead of soy sauce. Reason being, that I have an autoimmune condition that attacks my thyroid and am “hypothyroid”, so consuming soy is not good for me (though that’s a topic for an entirely different article).
*COCONUT AMINOS INFO:
Coconut aminos is made from coconut sap. This is a nutrient-rich juice that comes from making wounds in coconut blossoms. Coconut sap is a low glycemic (index of 35) sweetener with taste similarities to that of soy sauce. It is also super rich in vitamins and minerals, as well as an abundant source of amino acids.
This recipe of mine makes a great dipping sauce served at the table along with a meal. I also love it as a runnier version of gravy to top mashed potatoes with.
If you want to use it as a true “glaze”, then when your grilled food (steak, eggplant, etc.) has about 5 to 10 minutes left to cook, baste it with the liquid portion of this glaze and turn frequently to create a glossy crust.
- 2 tbsp. grass-fed butter
- 2 tbsp. ghee
- 1 yellow onion
- 1 lb. mushrooms
- 8 cloves of garlic
- 1.5 cups coconut aminos
- 2 tbsp. arrowroot flour
- 1/2 lemon’s juice
- Heat a large pan on the stove over medium heat.
- Once the pan is hot enough that a drop of water will sizzle when it touches the surface, add 2 tbsp. of grass-fed butter. Let that melt completely and evenly distribute in the pan.
- Slice the onion and add to the melted butter in pan.
- Peel and chop garlic cloves, then also add to the pan.
- Let the onion and garlic sauté for about 7-8 minutes.
- Wash/slice mushrooms and then add to the pan. Immediately pour the 2 tbsp. of ghee over top the added mushrooms. Let slowly cook until the mushrooms are no longer raw/white (about 10 minutes).
- Add the 1.5 cups of coconut aminos and mix ingredients evenly in pan and let cook for about 5 minutes. Then add 1/2 of a lemon’s juice.
- Then sprinkle in the 2 tbsp. of arrowroot powder and mix so that it evenly disperses/dissolves.
- Simmer for another 3-4 minutes, then turn the heat off but keep the pan on the same burner.
- Cover the pan with a lid and let sit for about 10-15 minutes so that the mixture thickens up a bit.
- Serve with grilled meat, vegetables, on top of mashed potatoes, or even top an omelet with it – enjoy!
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