Homemade Worcestershire Sauce
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Prep time: 
Cook time: 
Total time: 
Serves: ½ cup
 
Ingredients
  • ½ cup apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 tablespoons water
  • 2 teaspoons blackstrap molasses
  • 1 heaping teaspoon minced anchovy filets
  • ¼ teaspoon ground ginger
  • ¼ teaspoon mustard powder (omit for AIP)
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon freshly ground pepper (or ground mace for AIP)
  • ½ teaspoon fine sea salt
Instructions
  1. Combine all ingredients in a small saucepan and whisk thoroughly to combine. Place over medium heat and bring to a simmer. Cook for 5 to 7 minutes or until the sauce has thickened slightly. Remove from heat and let cool. Pour through a fine mesh sieve to strain.
  2. Transfer to a container with a tight-fitting lid and store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/veggie-packed-meatloaf-muffins-ginny-mahar/