Gluten-Free, Corn-Free, Refined Sugar-Free Homemade Worcestershire Sauce

Gluten-Free, Corn-Free, Refined Sugar-Free Homemade Worcestershire Sauce

adapted from

Makes about 2 cups

2 cups Bragg's Apple Cider Vinegar

1/2 cup Yacon Syrup

1/2 cup Bragg's Liquid Aminos (it's gluten-free and non-GMO) or you can use Gluten Free Tamari (San-J brand is now non-GMO too, but the alcohol could be derived from corn) or try Coconut Aminos if you're allergic to soy

1/4 cup Tamarind Concentrate

3 tablespoons Yellow or Brown Mustard Seeds

3 tablespoons Celtic Sea Salt

1 tablespoon Whole Black Peppercorns

1 teaspoon Whole Cloves

1/2 teaspoon Curry Powder

5 Cardamom Pods, smashed

1/2 tsp. Crushed Red Pepper Flakes

2 Garlic Cloves, smashed

1 1-inch Stick Cinnamon

1 Anchovy, chopped

1 Yellow Onion, chopped

1 1/2-inch piece Ginger, peeled and crushed

1/2 cup Agave or Coconut Nectar

  • Combine all ingredients except the agave nectar in a 2-quart saucepan; boil. Reduce heat; simmer for 10 minutes.
  • Add agave (or coconut) nectar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  • Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.