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Soy Free Worcestershire Sauce

Worcestershire sauce is among those things that remain in so many recipes that it makes good sense to have a bottle of it in the refrigerator at all times. Due to my own laziness, rather than making it (because the store-bought variations are not a choice due to their ingredient lists), I leave it out of the recipes In which I have that use it. That makes no sense. And of course, this Worcestershire sauce is gluten-free.
Course Side Dish


  • 1/2 Cup apple cider vinegar
  • 2 tbsp water
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp mustard powder
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp ground cinnamon
  • a pinch split black pepper


  • Place all the ingredients in a jar with a tight-fitting lid. Shake well to integrate the spices with the liquids.
  • Put all of the ingredients in a small pot on the stove over medium-high heat. Bring to a boil and cook for a minute.
  • Put the mix into an airtight container and store in the fridge.
  • The mixture will last at least as long as the earliest date on your components. Inspect to see when the coconut aminos or fish sauce ends.