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A glass jar filled with dark brown homemade Worcestershire sauce, placed on a stack of white plates with a spoon beside it.
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Gluten-Free Worcestershire Sauce

This homemade version has a cleaner ingredient list, is naturally gluten-free, and lets me adjust the flavor exactly how I like it. It’s bold, tangy, and complex, just like the store-bought kind, but even better. Best of all, it comes together in minutes and keeps for months in the fridge.
Prep Time20 minutes
Steep Time1 hour
Total Time1 hour 20 minutes
Course: sauces
Cuisine: English
Keyword: homemade worcestershire sauce
Servings: 32 tbsp (2 cups)
Author: Ashley Barbey

Ingredients

  • 1/4 cup raisins
  • 3/4 cup water divided
  • 2 tsp olive oil
  • ½ cup onion or shallot chopped
  • 4 garlic cloves
  • 1 tsp fresh grated ginger or ginger paste
  • 1 tbsp anchovy paste
  • Scant 1 cup apple cider vinegar
  • 1/2 cup molasses
  • 2 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 1 tbsp gluten-free soy sauce or tamari
  • ¾ tsp black pepper
  • ¾ tsp dry mustard
  • ¼ tsp cardamom
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp cayenne
US Customary - Metric

Instructions

  • Combine the raisins and ¼ cup water. Set aside and let the raisins soak for 15 minutes.
  • Heat the olive oil in a small skillet over medium low heat. Add the onion and cook for 3-5 minutes until softened. Stir in the garlic, ginger paste and anchovy paste and cook for 1 minute.
  • Transfer the onion mixture to a blender. Add the raisin/water mixture and apple cider vinegar. Blend until smooth.
  • Pour the mixture into medium saucepan. Whisk in remaining ½ cup water, tamarind paste, fish sauce, soy sauce, black pepper, dry mustard, cardamom, cinnamon, cloves and cayenne.
  • Bring to a simmer over medium low heat. Simmer for 5-8 minutes.
  • Remove from the heat. Put a lid onto the saucepan and leave to steep and cool for 1 hour.
  • Strain the mixture through a fine mesh sieve. Store in an airtight jar or container in the refrigerator for up to 3 months.

Notes

  • If you want to remove all sediment, you can strain the mixture through a cheesecloth. 

Nutrition

Serving: 1tbsp | Calories: 30kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 98mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.4mg