Worcestershire Sauce



In a fry pan, combine 500 mL brown vinegar, 1 green apple cored, peeled and cubed, 1 minced garlic clove, half of a ground ginger root, 1 tablespoon treacle or molasses, 1 tablespoon honey, 1 teaspoon cayenne pepper or chili paste, ¼ teaspoon ground cloves and ¼ teaspoon allspice. Allow the mixture to simmer for 60 minutes, then strain and use.


In a food processor, mix ¼ cup tamari, 6 tablespoons brown rice syrup, 6 tablespoons water, 2 tablespoons apple cider vinegar, 1 teaspoon barley malt syrup, 1 teaspoon ground ginger, ¼ teaspoon granulated garlic, 1/8 teaspoon cayenne, a pinch of granulated onion and a dash of ground cloves. Mix until the mixture is smooth, then poor into a glass jar and refrigerate. Leave the mixture to sit for a few days to allow the flavors to mature.

Worcestershire sauce is frequently used to season meats and fish. If you find that you are out of this condiment in the middle of a recipe, there are a few substitutes you can use to create a similar flavor profile. The key to creating a substitute for Worcestershire sauce is to mix ingredients that that create a fermented, salty flavor with a hint of spice that would mimic the classic brands associated with this flavoring.


For a very spicy mixture, combine 3 pounds cored, cubed and skinned cooking apples, 2 pounds brown sugar, 1 gallon malt vinegar 6 peeled garlic bulbs, 4 tablespoons salt, 2.5 tablespoons cayenne pepper, 2 tablespoons ground ginger and 2 tablespoons ground cloves in a crock pot. Allow the mixture to boil for 1.5 hours, and then let it simmer for a 90 minute cycle. Run the finished mixture through a blender to remove the lumps, then store in the refrigerator. Allow it to mature for the best flavor.


Combine ½ cup apple cider vinegar, 2 tablespoons water, 2 tablespoons low sodium soy sauce, 1 tablespoon brown sugar, ¼ teaspoon garlic powder, ¼ teaspoon mustard powder, ¼ teaspoon onion powder, ¼ teaspoon minced ginger, a pinch of cinnamon and a dash of pepper. Place the mixture on the stove over medium heat, allow it to boil for 45 seconds, and then let it cool completely before storing in a cool, dry environment.

Learn More From Source

Esmeralda Ruiz