Jodi
Gluten free, sugar free Worcestershire sauce is really hard to find, almost as hard as trying to spell the word Worcestershire. Today, as I was prepping for my ultra-low carb Shepard’s Pie recipe (to be posted as soon as it’s done!), I wanted to add some Worcestershire to it. I went searching through my pantry with no luck ready to give up, until I spotted an old, crusty bottle sitting in the back of my pantry buried behind a box of vinegar. I snatched it and turned it over to reveal the ingredients…..OMG, I was horrified. Check out this bottle of goodness:
What was this even doing in our household? Someone (uh, um, namely my hubby) must have been tired and in a huge hurry! I immediately chucked it down the drain and saved the bottle to add my own tasty, healthier version.
I have to admit, it turned out pretty awesome, and what is easier than dumping everything into one pot, simmering a minute, and then placing it into the old container?
You have got to give this recipe a shot!
Ingredients:
- 2 cups apple cider vinegar
- ½ cup water
- ½ cup coconut aminos (or soy sauce)
- 1 tsp ground ginger
- 1 tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
Directions:
Place all ingredients in a small saucepan, stirring with a whisk to combine.
Bring to a low boil over medium heat, then reduce heat and simmer for 1-2 minutes.
Cool and store in a container in the refrigerator (I used the old Worcestershire bottle, but you could also use any container, even a mason jar).
Just remember to RELABEL it, so nobody else tosses it down the drain.
Recipe Card:
All NATURAL (PALEO) WORCESTERSHIRE!
Ingredients:
- 2 cups apple cider vinegar
- ½ cup water
- ½ cup coconut aminos (or soy sauce)
- 1 tsp ground ginger
- 1 tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
Directions:
- Place all ingredients in a small saucepan, stirring with a whisk to combine.
- Bring to a low boil over medium heat, then reduce heat and simmer for 1-2 minutes.
- Cool and store in a container in the refrigerator (I used the old Worcestershire bottle, but you could also use any container, even a mason jar)
