This recipe came about because I was working on a new recipe for aip-friendly beef stroganoff, and I needed an AIP-friendly Worcestershire sauce.
Unfortunately, while traditional Worcestershire sauce delivers a delicious flavor-punch and is a bold addition to many dishes, it’s also usually loaded with sugar, soy sauce and nightshades. So, as with most things, I decided to take matters into my own hands and make my own.
Fun fact: Did you know sauces similar to Worcestershire sauce (aka fermented anchovy sauce) can be traced back to the 17th century? It was then popularized by Lee and Perrins in 1837, and has been sold ever since.
I would say that this sauce came out very well and it reminds me of the “normal” Worcestershire sauce I’m familiar with from childhood (my dad loved to cook with it and always put it in our burgers, which I will be doing…). Although it’s not fermented like a traditional sauce, it’s still sweet and tangy, and delivers a HUGE amount of flavor. And, it’s super easy to make, so that’s like bonus points right there.
So here’s the recipe – I hope you enjoy it as much as we do!
- ½ cup apple cider vinegar
- 2 tbsp fish sauce
- 2 tbsp molasses
- 2 tbsp coconut aminos
- ½ tsp ground ginger
- ½ tsp onion powder
- ½ tsp ground clove
- ½ tsp cinnamon
- ½ tsp garlic powder
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Add all ingredients to a saucepan
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Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the liquid is reduced to half
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Let cool, and store in a glass bottle
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Keep refrigerated for up to 6 months!
Use in burgers, stews, salad dressings and more - the possibilities are endless! 😉
I used to love it on eggs as a child…
Thanks Mitch!
You’re welcome, Joanna! Sorry for the late reply. 🙂
This looks amazing! I can’t wait to try it~.
Awesome, Petra, we hope you enjoy! (And sorry for the late reply) 🙂
Can’t wait to try this. How long will this keep? Should it be refrigerated? Thanks!
Hi there – yes, definitely refrigerate after opening. I would say it’s safe for at least 6 months if refrigerated, because that is the shortest shelf life out of all the ingredients (coconut aminos have a 6-mo shelf life refrigerated). Enjoy!
What exactly is “fish sauce”?
Hi Marelize – great question. Fish sauce is actually fermented anchovies mixed with salt. It adds a nice bit of “umami” to a variety of dishes, so it’s a great paleo pantry item to have on-hand. Hope that helps!
Hi Mitch – Could you just use anchovy paste instead of the fish sauce?
How long will this last? Does it need refrigerated?
Hey Amanda – yes, definitely refrigerate after opening. I would say it’s safe for at least 6 months if refrigerated, because that is the shortest shelf life out of all the ingredients (coconut aminos have a 6-mo shelf life refrigerated). Enjoy!
this looks amazing! I can’t wait to try this!!! How long does it keep?
Hi Callie, thank you! I don’t have a super scientific approach to determining expiration date for this homemade sauce, but I would say it’s safe for at least 6 months if refrigerated, because that is the shortest shelf life out of all the ingredients (coconut aminos have a 6-mo shelf life refrigerated). Hope that helps!
How long does this last for? Do you store it in the fridge?
Hi Sandra, I don’t have a super scientific approach to determining expiration date for this homemade sauce, but I would say it’s safe for at least 6 months if refrigerated, because that is the shortest shelf life out of all the ingredients (coconut aminos have a 6-mo shelf life refrigerated). Hope that helps!
This sounds great. You mention using it in salad dressing. What would you mix it with? I’m AIP and always looking for new dressings. Thanks.
Hi Uma – you could do all sorts of different dressings with this sauce! One could be worcestershire + balsamic + olive oil + garlic + dijon mustard (if you can tolerate mustard seed). I don’t have a particular recipe yet for this dressing, but I have been playing around with it! Also googling “worcestershire sauce salad dressing” could be a good option for more ideas. 🙂
Hi Mitch, I love your worcestershire sauce! I keep a double batch in the fridge now at all times!! Made yummy trip tip and I use it to flavor beef or bison for my big daily salad. THANKS,I really like your site.
All the fish sauces I’ve checked out here (Australia) have loads of garbage in them. I have anchovies could I use these, have you tried it? Or do you have a recipe for fish sauce. Another lady asked if she could use anchovy paste, is this an option?
I’m looking forward to trying this, thanks for your recipe. I’ll probably play around with it though to make up for the fish sauce.
Hi Joanne – yes, I think you could definitely play around with anchovy paste in place of the fish sauce. If it’s too strong, you may be able to dilute the anchovy paste with some olive oil or water. Best of luck – let me know how it turns out!
I have been following the autoimmune protocol for about 2 years now and this is my go to Worcestershire sauce! It is perfect! Thanks Mitch!
Love this – glad you enjoy the sauce!!