This tangy, deeply savory sauce comes together in one saucepan, simmering apple cider vinegar with rich tamarind paste and a blend of warm spices — ginger, dry mustard, cinnamon, and a hint of cayenne — until it reduces into a glossy, spoon-coating condiment. Coconut aminos bring that signature umami backbone, giving the sauce its complex, salty-sweet depth without needing anything fussy. A quick strain leaves you with a smooth, pourable sauce that keeps well in the fridge and slots into any recipe calling for a splash of Worcestershire, from marinades to braises to a killer Bloody Mary. It's punchy, well-balanced, and every bit as bold as the bottled stuff. This one's a genuinely solid pick for a soy free pantry, and it's easy enough to keep a jar on hand at all times.
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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.
Whisk in the ground ginger, dry mustard, cinnamon, black pepper, ground cloves, cayenne, and salt until evenly incorporated.
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