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.
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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