1 1/2 c. boiling water
4 tbsp. low sodium beef bouillon
Pinch pepper
1 tbsp. dark molasses
4 tbsp. cider vinegar
1 tsp. sesame seed oil

Combine all ingredients in a bowl, stirring to blend thoroughly. Pour into jars. Cover and seal tightly. May be refrigerated indefinitely. Shake well before using. Makes 2 cups sauce.