Paleo/AIP Worcestershire Sauce

This recipe came about because I was working on a new recipe for aip-friendly beef stroganoff, and I needed an AIP-friendly Worcestershire sauce.

Unfortunately, while traditional Worcestershire sauce delivers a delicious flavor-punch and is a bold addition to many dishes, it’s also usually loaded with sugar, soy sauce and nightshades. So, as with most things, I decided to take matters into my own hands and make my own.

Fun fact: Did you know sauces similar to Worcestershire sauce (aka fermented anchovy sauce) can be traced back to the 17th century? It was then popularized by Lee and Perrins in 1837, and has been sold ever since.

I would say that this sauce came out very well and it reminds me of the “normal” Worcestershire sauce I’m familiar with from childhood (my dad loved to cook with it and always put it in our burgers, which I will be doing…). Although it’s not fermented like a traditional sauce, it’s still sweet and tangy, and delivers a HUGE amount of flavor. And, it’s super easy to make, so that’s like bonus points right there.

So here’s the recipe – I hope you enjoy it as much as we do!

AIP Paleo Worcestershire Sauce

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Author: Mitch Hankins

Ingredients

½ cup apple cider vinegar
2 tbsp fish sauce
2 tbsp molasses
2 tbsp coconut aminos
½ tsp ground ginger
½ tsp onion powder
½ tsp ground clove
½ tsp cinnamon
½ tsp garlic powder

Instructions

Add all ingredients to a saucepan
Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the liquid is reduced to half
Let cool, and store in a glass bottle
Keep refrigerated for up to 6 months!

Recipe Notes

Use in burgers, stews, salad dressings and more - the possibilities are endless! 😉