4 Tablespoons Beef bouillon ( see notes)
4 tsp balsamic vinegar
2tsp dark molasses
1/4 tsp ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups water
Directions:In a saucepan over medium heat, stir together all if the ingredients. Boil gently until liquid is reduced to about 1 cup.
Stores well in glass container in the refrigerator.
Beef Bouillon can be replaced with a comparable amount of George Washington's Rich Brown Seasoning to reduce the PHE. About 8 packets, which is a full box.