Whole 30 Whole30 Worcestershire Sauce
Most store-bought Worcestershire sauce is loaded with sugar, molasses, or other additives that make it a no-go during a Whole30 round — which is frustrating when so many savory recipes call for it. This homemade version solves that problem completely, built from apple cider vinegar, coconut aminos, and tamarind paste for that same deep, tangy, umami-rich punch you expect. A warm blend of ginger, cinnamon, cloves, dry mustard, and cayenne gives it serious complexity, and a gentle simmer on the stovetop brings everything together into a sauce that actually coats a spoon. The whole process takes under 20 minutes, and straining it at the end leaves you with a beautifully smooth, bottled condiment ready to go. It makes 16 servings, so one batch goes a long way — stash it in the fridge and reach for it whenever a recipe calls for the conventional stuff. Marinades, dressings, stir-fry sauces, and braised meats all benefit from a splash, and you can swap it in at a 1:1 ratio without adjusting anything else. Having this in your kitchen means you never have to skip or substitute around a recipe again.
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Learn more →Ingredients
16 servings
- ½ cup apple cider vinegar
- 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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