Homemade Worcestershire Sauce Recipe (Gluten & Soy Free)
Make your own homemade allergen friendly worcestershire sauce, but without compromising on flavour. It uses white vinegar or apple cider vinegar instead of malt vinegar, and coconut aminos instead of soy sauce.
Ingredients
- 1/3 cup white vinegar (or apple cider vinegar)
- 1/3 cup coconut aminos
- 2 tbsp tamarind paste
- 1 tbsp molasses
- 1 tbsp maple syrup
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Combine all ingredients into a food processor or high-speed blender and blend until smooth.
- To remove the tamarind pulp from the sauce, top a mason jar with a small fine mesh strainer and slowly pour the sauce through it. You will likely have to pause every few tablespoons and use a spoon to push the liquid through. Simply scrape the spoon along the bottom of the mesh strainer in a circular motion. If you find the strainer is getting clogged, you can empty out the tamarind pulp before pouring more sauce through it. If you don't mind the sauce being thicker and having some tamarind pulp, you can also just skip this step.
- Store the sauce in an airtight container or mason jar with a lid. It will keep in the fridge for up to 1 week. You can also freeze it if you want it to keep longer.
Video
Notes
Above in the blog post I provide recipe ingredient substitutions and variations.
I also provide dietary modifications, storage tips and frequently asked questions.
Nutrition
Calories: 30kcalCarbohydrates: 7gProtein: 0.1gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 470mgPotassium: 52mgFiber: 0.1gSugar: 5.5g
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