Homemade Worcestershire Sauce Recipe
This easy but wholesome Worcestershire Sauce recipe is recreated with real food ingredients and is soy-free and gluten-free. Add Worcestershire sauce to enhance the flavor of your favorite dishes.
Servings 24 servings
Equipment
- 12 ounce jelly jar for storage
- 12 ounce glass sauce bottle for storage and convenient use
Ingredients
- 1 cup apple cider vinegar
- ¼ cup coconut aminos
- 2 tablespoons molasses
- 2 tablespoons coconut sugar
- 2 tablespoons anchovy paste
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground mustard seed
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon sea salt
Instructions
- Combine all ingredients in a medium pot and bring to a boil, whisking regularly. Reduce heat to medium and gently simmer for 15 minutes.
- Pour sauce mixture into a bottle and set aside to cool. When cooled, transfer to the refrigerator.
Notes
- For Whole30: use 2 tablespoons of date paste to replace molasses and coconut sugar
- For GAPS: use 2 tablespoons of honey to replace molasses and coconut sugar
- For Vegan: omit anchovy paste
- Recipe makes 12 ounces, approximately 1 ½ cups, or 24 servings. Serving size is 1 tablespoon.
- Can be refrigerated for up to 12 months. Shake well before use.
Nutrition
Calories: 18kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.2mg