Go Back
–+ servings
Servings: 4

Homemade Worcestershire Sauce

Pin Print
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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!
Like this? Leave a comment below!