Homemade Worcestershire Sauce
You may be thinking Worcestershire sauce is just such a weird ingredient — how do you pronounce it anyway? And YES there are real anchovies in it. Regardless of its weirdness, I bet you have a bottle of Worcestershire sauce sitting in your refrigerator door.
For MANY YEARS I’ve been asked by our CFC community for a GOOD homemade recipe for Worcestershire sauce – one that isn’t loaded with cane sugar or preservatives as most of the store-bought brands are.
I FINALLY feel that we’ve created a simple recipe that balances flavors perfectly while using only the highest quality real-food ingredients.
So excited for you to test this homemade version out on YOUR favorite recipes!
Note: Do NOT skip the anchovies. They are an incredibly important part of this sauce.
What do you use Worcestershire for?
I mostly use it for marinades on meat and poultry. It adds a savory, salty, briny depth to roasts, burgers, stews, pulled chicken or pork… etc.
Anywhere you’re wanting a little flavor OOMPH, a tiny dollop of Worcestershire sauce will enhance it.
Try adding a teaspoon or two of Worcestershire sauce to your favorite soups, stews, or chilis. It really adds a special something, I promise!
Did you know:
Worcestershire sauce is often found in really good homemade Caesar salad dressing, Bloody Marys, and shrimp cocktail sauce? People might not be able to identify it as an ingredient, but they’ll definitely enjoy it! A very, very small amount goes a long way though.
Here are some of our FAVORITE CFC recipes you can use your homemade Worcestershire Sauce in:
- Tangy Chicken:
- Naked Turkey Burgers:
- Cheeseburger Salad Bowls:
- Philly Cheese Steak Skillet
- Slow Cooker Roast Beef
- Sweet Potato Sloppy Joes:
makes about 1 cup, 1 teaspoon is a serving size
Ingredients:
- 1/2 cup white wine vinegar or rice vinegar
- 1/2 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 3 large Medjool dates, pitted
- 1 fresh garlic clove, pressed
- 1 tsp smoked paprika
- 1 fresh shallot, grated
- 4 fermented anchovy filets
Instructions:
In a saucepan combine all the ingredients.
Place over medium-low heat and bring it to a high simmer while stirring constantly.
Once nice and bubbly, remove from heat and cool for a bit.
Transfer everything to a high-speed blender and blend until smooth.
If you desire, you can strain the sauce through a fine mesh strainer or sieve.
Keep your Worcestershire sauce refrigerated in a sealed glass container for up to 1 month.
Enjoy!
❤️Rachel
Ingredients
- 1/2 cup white wine vinegar or rice vinegar
- 1/2 cup coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
- 3 large Medjool dates, pitted
- 1 fresh garlic clove, pressed
- 1 tsp smoked paprika
- 1 fresh shallot, grated
- 4 fermented anchovy filets
Instructions
- In a saucepan combine all the ingredients.
- Place over medium-low heat and bring it to a high simmer while stirring constantly.
- Once nice and bubbly, remove from heat and cool for a bit.
- Transfer everything to a high-speed blender and blend until smooth.
- If you desire, you can strain the sauce through a fine mesh strainer or sieve.
- Keep your Worcestershire sauce refrigerated in a sealed glass container for up to 1 month.
- Enjoy!
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