This incredibly flavorful condiment is recreated with real food ingredients to make it Paleo and Whole30. Use this Worcestershire Sauce in your favorite recipes or simply drizzle on top of steak for extra flavor.
Of all the condiments, this one is by far the most difficult to pronounce or spell for that matter. This beloved condiment is a staple in burger recipes, Caesar salad dressings and even cocktails like Bloody Mary.
Traditionally, Worcestershire Sauce is a fermented concoction of fish flavors, malt vinegar and spices. The ingredients were set to mature for 18 months before being bottled in Worcester, England, where the exact recipe is kept a secret.
As all ferments do, they take time to mature to release active enzymes. And while I realize this substitute comes short of the probiotic-rich craft, it will do in a pinch. Besides, it’s still a much better option than store bought sauces that are full of soy and corn syrup.
Worcestershire Sauce Recipe (Paleo, Whole30)
This version of Worcestershire Sauce can be whipped up in 15 minutes and no fermenting is required. I know, I’m sad about the lack of live probiotics too but keep reading.
I love that our most beloved condiments can be re-created at home with real food ingredients. Be it ketchup, mayonnaise, barbeque sauce, or Worcestershire Sauce – all ingredients are pronounceable and clean. Truly something I feel comfortable serving my family.
This favorite condiment is soy free, gluten free and corn syrup free. It is one of the best flavored sauces I’ve ever tasted.
Related: Homemade Mayonnaise
What are the ingredients in Worcestershire Sauce?
Admittedly, the ingredient list seems long but truthfully, if you’ve been real fooding (as in verb) for a while, you should have most, if not all of these ingredients on hand. Majority of them are nothing but seasonings.
For your convenience, I added my affiliate links to all of the ingredients in the recipe card should you find something unfamiliar.
Also, if you happen to be out of an ingredient or two, feel free to proceed with the recipe. You’ll be pleasantly surprised how forgiving Worcestershire Sauce is since there are so many depths of flavor in this admired sauce.
In order to make this Whole30, skip the molasses and coconut sugar! The absence of the sugars won’t compromise the flavor much.
How to use Worcestershire Sauce?
The richly flavored sauce lies somewhere between a condiment and seasoning.
Because of it’s use of vinegar and shelf-stable ingredients, this sauce can be kept for a long time so I prefer to make a large batch and keep in the refrigerator.
To use, simply shake well and douse your steak in homemade, soy-free Worcestershire Sauce.
My favorite use for Worcestershire Sauce is undoubtedly my Healthy Caesar Salad but I’ve added it to burgers, on top of steaks and even grilled salmon.
Worcestershire Sauce Recipe (Paleo, Whole30)
Ingredients
- 1 cup apple cider vinegar
- 1/4 cup coconut aminos
- 2 tablespoons molasses (omit of Whole30)
- 2 tablespoons anchovy paste
- 2 tablespoons coconut sugar (omit for Whole30)
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard seed
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/4 teaspoon real salt (if necessary)
Instructions
- Combine all ingredients in a medium pot and stir to combine.
- Bring mixture to a boil, constantly stirring. Allow to simmer for a minute, then remove and cool completely.
- Pour into a bottle and store in the refrigerator. Shake well before using.
Notes
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
Other Healthy Condiments:
Simple House Salad Dressing (Paleo, Whole30, GAPS)
Homemade French Onion Dip & Mix (Low Carb, Keto, GAPS)
Ranch Dressing Recipe with Dried & Fresh Herbs (Low Carb, Keto, GAPS, Primal)
Simple Mayonnaise Recipe (Paleo, Whole30, GAPS)
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this looks good, is there a way to make it and let it ferment?
I’m not certain, Carol. I would love to know too – so let me do some research. From what I read, malt vinegar is needed to ferment worcestershire sauce. You could try adding 1/4 cup of malt vinegar in place of same amount of ACV and see what happens.
This sounds wonderful and definitely something I want to try. I have an allergy to mustard. Is there a good substitute? And if I make it for my vegetarian friends, what do you recommend for anchovies? The mustard is the biggest issue though. I really like your recipes and you have a lot of good information. Thanks!
Hi!
Thank you for the kind word. Perhaps try subbing a paste made out of horseradish and turmeric together to replace mustard. But be careful, horseradish is much stronger than mustard so start low and work your way up. As far as anchovies go – I recently saw vegan “Umami” paste at Whole Foods. And though I haven’t tried it myself – I read it has very similar salty, briny flavor. Worth a shot! Let me know how it turns out. 🙂
Thanks! I will check out the Umami paste. Unfortunately, I am also allergic to turmeric. Crazy isn’t it? One man’s medicine is another man’s poison. Mustard is definitely one of those things that can’t truly be replaced. Will try a little horseradish and make it with the anchovy paste for me. My friend can have mustard so we will make hers with the paste. Thank you again for your help!
Oh gosh – so sorry! Yes – try them Umami paste. Enjoy! Let me know how it goes. 🙂
How long does this keep for in the refrigerator?
Months. I would say 3 months is pretty safe. 🙂
Why does the the title say it’s Whole 30 when it contains 2 kinds of sugar? It is paleo but not W30.
You are correct, Sarah! Thanks for pointing that out. Feel free to omit molasses and coconut sugar.
Hi.
Thanks for this recipe. Have you considered possibly using date syrup in place of the molasses to make it more whole30 friendly?
Hi Josh,
That is a great idea! Thanks for the suggestion.
What would you sub for coconut aminos? I can’t have coconut.
It would no longer be Paleo, but can you have Tamari or Soy Sauce? That would be similar in taste.