Homemade Worcestershire Sauce

For MANY YEARS I’ve been asked by our CFC community for a GOOD homemade Worcestershire sauce recipe. 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.

Hardest things to say: 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.

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 Sauce for?

I mostly use this Worcestershire recipe for marinades on meat and poultry. It adds a savory, salty, briny depth to roasts, burgers, stews, pulled chicken or pork and so much more. Here are a few recipes that use Worcestershire sauce on our site, Tangy Chicken, Cheeseburger Salad Bowls, and Philly Cheese Steak Skillet.

Anywhere you’re wanting a little flavor OOMPH, a tiny splash 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 Mary’s, 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.

Ingredients:

makes about 1 cup; 1 teaspoon is a serving size

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

How to make Worcestershire Sauce:

Step 1. In a saucepan combine all the ingredients.

Step 2. Place over medium-low heat and bring it to a high simmer while stirring constantly.

Step 3. Once nice and bubbly, remove from heat and cool for a bit.

Step 4. Transfer everything to a high-speed blender or food processor and blend until smooth.

Homemade Worcestershire sauce ingredients in a food processor.

Step5. If you desire, you can strain the sauce through a fine mesh strainer or sieve.

Homemade Worcestershire sauce being poured through a sieve.

Enjoy!

❤️Rachel

Rachel’s Tips

A little goes a long way with this boldly flavored homemade sauce, so don’t overdo it.

Add the anchovies. You may not want to, but they are a huge part of the flavor in this sauce.

Serving Suggestions

There are so many suggestions for how you can use this sauce! It just amps the flavor up on anything you add it to. Here are some of our recipes that already use it:

Homemade Worcestershire sauce in a bottle.

Storage

Keep your Worcestershire sauce refrigerated in a sealed glass container for up to 1 month.

What can I use as a substitute for Worcestershire sauce?

Worcestershire sauce is such a bold blend of unique flavors, that it is hard to suggest something that can compare. However, if in a pinch, you could use coconut aminos or balsamic vinegar in it’s place.

More Homemade Recipes You’ll Love:

Servings: 48

Homemade Worcestershire Sauce

A clean and healthy blend of vinegar, coconut aminos, anchovies, and other spices that come together to make this Worcestershire sauce delicious.

Prep: 10

Cook: 20

Total: 30

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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!

Nutrition

Calories: 8kcal, Carbohydrates: 2g, Protein: 0.1g, Fat: 0.02g, Saturated Fat: 0.003g, Polyunsaturated Fat: 0.01g, Monounsaturated Fat: 0.004g, Cholesterol: 0.1mg, Sodium: 60mg, Potassium: 15mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 23IU, Vitamin C: 0.1mg, Calcium: 2mg, Iron: 0.04mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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