Wheat Free Paleo Worcestershire Sauce

Total time30 min

Prep time10 min

Cook time20 min

This tangy, deeply savory sauce simmers apple cider vinegar, coconut aminos, and tamarind paste down into a glossy, spoon-coating reduction that tastes every bit as bold as the classic bottled version. Warm spices like ginger, cinnamon, and clove round out the background, while a touch of cayenne and black pepper give it a peppery kick, and honey balances the tang with a little sweetness. A quick strain leaves you with a smooth, pourable sauce perfect for marinades, stir-fries, or a dash in your Bloody Mary. It's an easy homemade staple to keep stocked in your wheat free pantry, ready whenever a recipe calls for that signature savory depth.

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Ingredients

16 servings

½ cup apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Spectrum Naturals Organic Apple Cider Vinegar Filtered Dynamic Health Organic Apple Cider Vinegar with Mother
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¼ cup coconut aminos
2 tbsp tamarind paste
2 tbsp honey
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp ground black pepper
⅛ tsp cayenne pepper
⅛ tsp ground cloves
1 tsp fish sauce (optional)

Instructions

1
Combine the apple cider vinegar, coconut aminos, tamarind paste, and honey in a small saucepan. Whisk together over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
2
Add the onion powder, garlic powder, ground ginger, ground cinnamon, black pepper, cayenne, ground cloves, and fish sauce, if using. Stir to combine.

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