Paleo Whole30 Worcestershire Sauce

Total time30 min

Prep time10 min

Cook time20 min

This tangy, deeply savory sauce comes together in one saucepan, with tamarind paste and coconut aminos forming the umami backbone that Worcestershire sauce is known for. A warm blend of ginger, dry mustard, cinnamon, and a hit of cayenne gives it that signature complexity, while a slow simmer thickens everything into a glossy, spoon-coating consistency. Straining it through a fine mesh sieve leaves you with a clean, pourable condiment with zero grit and all the punch. It's the kind of pantry staple that makes marinades, braises, and stir-fries taste instantly more complex. Keep a jar of this in the fridge and you've got a genuinely solid Paleo swap for the bottled stuff, ready to use anywhere the classic sauce would go.

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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
¼ cup water
½ tsp ground ginger
½ tsp dry mustard
¼ tsp ground cinnamon
¼ tsp black pepper
⅛ tsp ground cloves
⅛ tsp cayenne pepper
¼ tsp salt

Instructions

1
Combine the apple cider vinegar, coconut aminos, tamarind paste, and water in a small saucepan. Whisk over medium heat until the tamarind paste is fully dissolved and the mixture is smooth, about 2 minutes.
2
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.

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