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Homemade Worcestershire Sauce

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 3/4 cup 1x


This homemade Worchestershire sauce is dairy-free, nut-free, and fish-free!  It’s perfect for homemade allergy-friendly Chex Mix.


  • 1/2 t. pepper
  • 1/2 t. ginger
  • 1/4 t. cinnamon
  • 1/4 t. cloves
  • 1/4 t. onion powder
  • 1/8 t. cayenne pepper
  • 1 T. olive oil
  • 1 shallot or 1/2 small onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup malt vinegar (use white or cider vinegar to be gluten-free)
  • 1/4 cup water
  • 1/4 cup molasses
  • 1 T. soy sauce (San-J makes gluten-free)
  • 1 1/2 t. tamarind paste


  1. In a small saucepan over medium heat, add the spices and stir until they smell toasty, about 1 minute.
  2. Add the 1 T. olive oil and the shallots, and saute for a few minutes.
  3. Add the garlic and saute another minute.
  4. Add all the other stuff, and bring to a boil, scraping up the browned bits off the bottom of the pan.
  5. Remove from the heat and allow the mixture to steep and cool.
  6. Strain sauce through a fine meshed strainer and store in the refrigerator. I’m not certain, but I suspect…like the bottled stuff, it will last nearly forever.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade worcestershire sauce, vegan worcestershire sauce,