Place all of the ingredients except the sea salt in a saucepan. Stir with a whisk to mix.
Over high heat, bring the sauce to a quick boil. Once the boiling, turn the heat down to low and simmer for 10 minutes. The sauce will reduce and concentrate.
Remove from heat and allow to cool. Taste and season with sea salt if needed. Start with 1/4 tsp, mix and taste. Add more as desired.
Place in a jar with an airtight lid and refrigerate for up to two weeks (see recipe notes). Use as a 1 to 1 replacement for coconut aminos.
This recipe is best if used within 2 weeks. However, this will depend on the expiration date of the beef broth used. Use the freshest broth possible to extend the life of this sauce.
The recipe as written will make approximately 2 cups of sauce. It can easily be cut in half or doubled if desired. Just enter in the amount of cups you want to make in the serving box above and the ingredients will automatically adjust.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet and do not include the optional maple syrup for this recipe. See our full nutrition information disclosure here.
The nutrition amounts below are per cup of sauce, not per serving. To get the amounts per tbsp, divide the amounts below by 16.