Paleo Worcestershire Sauce (Gluten Free & Soy Free)
This homemade paleo Worcestershire sauce is a flavorful gluten-free, soy-free alternative to the store-bought version. Made with apple cider vinegar, coconut aminos, blackstrap molasses, and pantry spices, it's rich, tangy, and full of savory umami flavor. Perfect for marinades, homemade BBQ sauce, chili, burgers, and all your favorite recipes.
Equipment
- 1 Glass Quadra Bottle optional
Ingredients
- 1/2 cup apple cider vinegar
- 1/4 cup coconut aminos
- 2 tbsp water
- 2 tbsps black strap molasses
- 1 tbsp coconut sugar
- 1/2 tsp sea salt
- 1/2 tsp dry mustard
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
- pinch cayenne pepper optional
Instructions
- Add all of the ingredients to a small saucepan and whisk until the coconut sugar and blackstrap molasses have dissolved.1/2 cup apple cider vinegar, 1/4 cup coconut aminos, 2 tbsp water, 2 tbsps black strap molasses, 1 tbsp coconut sugar, 1/2 tsp sea salt, 1/2 tsp dry mustard, 1/2 tsp ground ginger, 1/2 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp ground cinnamon, 1/4 tsp black pepper, pinch cayenne pepper
- Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and simmer for 8–10 minutes, stirring occasionally, until the flavors have melded together. Remove from the heat and allow the sauce to cool completely.
- Transfer the cooled sauce to a clean mason jar or any other airtight glass jar. Refrigerate for at least 24 hours before using to allow the flavors to fully develop.
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