Worcestershire sauce

Gluten-free, vegan version on the left, and the original with Anchovies on the right. I have not yet used the vegan one so am just providing this as a reference to an alternative. Once I use it I will modify this page to describe it more.

Vegan + Original Nutrients

Worcestershire sauce

Contains Vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, arlic, tamarind, cloves, chili peppers and other stuff.

1t = 5c, 1k, 0p, and 65mg sodium

Vegan Organic Gluten-Free Worcestershire sauce

Contains Vinegar, tamari, soybeans, sugar, salt, garlic, onion and other stuff.

15 ml = 3.04t = 4c, and 169mg sodium

DIY Worcestershire Sauce

So here is my attempt to make my own after reviewing lots of suggestions on line.

Vegan Ingredients

1C cup apple cider vinegar
1/3C dark molasses
1/4C gluten-free tamari
1/4C water
3T lemon juice
1-1/2T kosher salt
1/2T dry mustard seed ground into a powder
1t onion powder
3/4t grated ginger
1/2t freshly ground black pepper
1 crushed garlic clove (juice parts not the pith)
Pinch cayenne pepper
Pinch ground cinnamon
Pinch ground cloves
Pinch ground cardamom

Place in a blender to combine and taste to see if you need to adjust, primarily the pinched items. Then put the sauce in a pan to boil. Remove from heat and place in a glass container that has a tight lid to marinate in the fridge.

Comments

Source: One Green Planet and Martha Stewart are two sources I consulted as I attempted to make my own. Then I compared the real stuff to this Vegan version and found I added a pinch here, a pinch there.

Frankly, given how much I use this (read that as not much) it is better for me to buy than to make. But if ever I need it however, I now know how to approximate it.