Make a gluten-free homemade worcestershire sauce made with apple cider vinegar, soy sauce, ginger, mustard and brown sugar.
Worcestershire sauce is one of the ingredients that is often called for when making homemade barbecue sauce. Now if you know me, you know I’m all about making homemade versions of store bought items. Anything from curry powder, to ranch dressing to my favourite dip I try to make as much as I can at home, and it only takes a few extra minutes of time.
I would think that if you’re taking the time to make your own barbecue sauce, without the added preservatives and such, it’s pretty much being ruined when you throw in a bit of the store bought Worcestershire sauce. It’s also excruciatingly difficult to find a gluten free Worcestershire sauce (my mother and sister both suffer from gluten intolerance). So I took it into my own hands and made an easy and quick homemade worcestershire sauce that you can use in any recipe.
Use it in:
Use it in:
This doesn’t taste exactly like store bought Worcestershire sauce, but I think that it’s a pretty close option! It has that umami taste from the soy sauce, and the spices add the flavourings. If you want to get something even closer to the typical worcestershire sauce, you might want to try blending in a touch of anchovies or even fish sauce (this wouldn’t make it vegan though), but it will help add a touch more umami and complex flavours to the recipe.
This worcestershire sauce will last about a week in the fridge, I wouldn’t keep it any longer for food safety reasons. You could also halve the recipe so you don’t end up waisting a lot — most recipes only call for a couple of tablespoons maximum of worcestershire sauce.
While worcestershire sauce will never be the star ingredient of a recipe, it is the secret ingredient that adds a little je-ne-sais quoi! So if you’re looking for a glutne free, homemade version, look no further.
Homemade Worcestershire Sauce
PrintIngredients
- ½ cup apple cider vinegar
- 2 tablespoon tamari or soy sauce
- 2 tablespoon water
- 1 tablespoon brown sugar
- ¼ teaspoon ginger
- ¼ teaspoon dried mustard
- ¼ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon black pepper
Instructions
- Place all the ingredients in a medium pot and stir to combine. Bring mixture to a boil, constantly stirring. Simmer for a minute, then remove and cool. Store in the refrigerator. Shake well before using.
Recipe source: The Wheat Free Family
Enjoy your own homemade Worcestershire sauce, it’s so easy you’ll never go back to store bought.
Bonnie
Excellent recipe and it’s much better than store bought. Thank you for sharing.
Tair
Can this be frozen for later use?
Louisa Clements
Hi Tair, I’ve never tried freezing it myself, but I can’t see why not.
M
Just a note…soy sauce is NOT gluten free. This is a very important distinction for those of us who suffer from Celiac Disease. Some Tamari recipes are gluten free. Lea & Perrins Worcestershire sauce is gluten free but not vegan due to the use of anchovies.
Louisa Clements
Thanks M–yes I use tamari in this recipe–I’ve updated that in the ingredients!
Marshall Reagan
THANK YOU FOR THE RECIPE. I WAS THRILLED TO SEE THE RECIPE BECAUSE I HATE ALL OF THE CHEMICALS THAT ARE ADDED TO OUR FOODS.
RB
Is it dried ginger powder?
Louisa Clements
Hi RB, sorry for the delay this seems to have been stuck in my spam. Yes it is dried ginger powder–I will clarify in the recipe.
Leigh
This is not totally gluten free as you are using traditional soy sauce. Soy sauce is made from fermented wheat. I am gluten intolerant as well and let me tell you when I eat regular soy sauce I am in pain for days. I use Bragg’s Liquid Aminos instead of traditional soy sauce. It tastes just like the traditional but is completely gluten free. If you are making this for family members that are gluten intolerant then to be fair to them you need to switch products to avoid causing them any digestive distress. Other than that this looks like an amazing recipe and I am going to try it soon, might even play around with canning some for future use.
Lou
Thanks Leigh! We typically use tamari instead of traditional soy sauce as tamari doesn’t have gluten in it! Let me know if you give it a try.
Debb
I need to be gluten free as well as corn free so can’t use the soy sauce (contains corn syrup). Any suggestions to replace the soy sauce?
Lou
Hi Debb, tamari is a gluten free soy sauce that is quite easy to find.
Lynda
Hi, I was reading thru your site and comments, people are worried about wheat in the soy sauce, I use a product called Liquid Aminos by Braggs. It’s ingredients are vegetable protein from non gmo soybeans and water. It’s a natural and, to me, very tasty alternative to real soy sauce. I’ve used it in many recipes that call for soy sauce and my family hadn’t noticed the difference.
Lou
Thank you for the tip, Lynda!
Peter Morris
Tamari is generally GF too
Katie
So excited I don’t have to go back to the store to make burgers tonight! Thank you!!
Word to the wise though, a lot of standard soy sauces (at least the ones in the US) have wheat in them so check your label before you serve it to gluten sensitive friends. :)
Lou
Thanks for the tip, Katie! I’m glad this recipe helped you out! Happy cooking :)
Amanda
Could you make a larger batch of this and freeze into ice cube size servings for use later?
Lou
Hi Amanda, I’ve never tried it myself, but I can’t see why not. Let me know how it goes! :)
Kathleen
This sounds like a very nice sauce. But nothing like the original. The two essential flavour ingredients in Worchestershire sauce are tamarind and anchovy. Tamarind is available as a paste or whole dried fruit in larger centres or online. Vegan’s can leave out the anchovies but it will still not taste like Worchestershire. Some soy sauces contain wheat so be careful about reading labels.
Samantha
How long can it be stored before it turns bad?
Lou
Hi Samantha, I would say up to a week. Thanks!
Leslie
I made this recipe, but added tamarind paste. It is a key ingredient in the original worchestshire sauce, and made all the difference in yours. I put in about a teaspoon. I also added a very light pinch of clove. Also essential if you want a true flavor.
Lou
That is great advice, Leslie! Thanks for letting me know!
Veronica
Is there any way I could omit the dry mustard?
Lou
Hi Veronica, yes you could omit the dry mustard. I’ve never tried it that way, but perhaps try adding a little bit of Dijon for flavour.
Sue Mosier
Great looking recipe. How long will it last in the refrigerator?
Lou
Thanks Sue! I wouldn’t keep this for longer than a week just to be safe.
Rebecka
Can u make a large batch n can it for later use?
Lou
Hi Rebecka, I’ve never tried that so I’m not sure. Sorry!
CJ
Thank you! I was looking for a recipe for this sauce that didn’t call for any fish or fish sauce. My husband is allergic but I grew up with the sauce now I can share it :)
Lou
My pleasure, CJ! Glad I could help :)
Laura
am I to use apple cider vinegar or apple cider?
Lou
Hi Laura,
Yes that should be apple cider vinegar. Will make that clear in the recipe, thanks for your question!
Angela
Hey, found on Heinz website, that the Worchestershire sauce is GF!!! And it’s in Canada :) Oh Happy Days… and Happy Cooking to you all!
Lou
Oh cool, thanks for letting me know! I think I’ll stick with my homemade version, but nice to know that one exists :)
Bama Sherill
I appreciate your making recipes for common store bought things!
I am with you, I want it all homemade so that I know exactly what is in it! I am a terminal cancer survivor and I got cancer free by utilizing God’s pharmacy and all the natural foods He has for us. Store bought items have hidden and inert ingredients that some of us can not afford to eat. Thank you again for helping more than you will ever know!
Lou
You are very welcome! I’m so glad that this a recipe you find useful, thank you for your comment and sharing your story.
Dianne
Worcestershire Sauce… The number of times I overlook it and pay for it later! It seems so… common! Every day!
I do love the flavors of the spices when I KNOW what is in something! I am sure they are in the mass produced, factory bottled and over the counter standbys but they just seem so much MORE when you make it from scratch. The taste makes it worth the time!
Delicious and Safe eating to You!