Gluten Free Worcestershire Sauce
This Worcestershire sauce uses apple cider vinegar instead of malt vinegar and takes less time to make than a trip to the store. Tamarind is traditionally included but since not everyone has it I've listed it as an optional ingredient.
Print
Pin
Ingredients
- ½ cup apple cider vinegar
- 2 tablespoon gluten free soy sauce
- 2 tablespoon water
- 1 tablespoon brown sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon pepper
- ½ teaspoon tamarind paste optional - see notes for us
Instructions
- Place all ingredients in a medium saucepan and stir.
- Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
- Pour into a bottle and store in the refrigerator. Lasts indefinitely.
- Makes about ¾ cup. Shake well before using.
Notes
I make this sauce without tamarind. To learn more about this ingredient check out this post, Tamarind concentrate vs tamarind paste. Tamarind concentrate is the easiest to use. Reconstitute it with water, 2 parts water to 1 part concentrate, stir until combined. Measure and use in any recipe calling for tamarind paste or sauce.