Emulsifier Free Vegan Worcestershire Sauce
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Learn more →Ingredients
16 servings
- ½ cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp tamarind paste
- 2 tbsp molasses
- 1 tbsp brown sugar
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground black pepper
- ⅛ tsp ground cloves
- 1 pinch cayenne pepper
- ¼ cup water
Instructions
- 1
Combine the apple cider vinegar, soy sauce, tamarind paste, molasses, brown sugar, onion powder, garlic powder, ground ginger, cinnamon, black pepper, cloves, cayenne, and water in a small saucepan. Whisk until the tamarind paste and molasses are fully dissolved.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced by about one-quarter and coats the back of a spoon, 15–18 minutes.
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