Tangy Worcestershire sauce
Inspired by Martha Stewart’s Homemade Vegan Worcestershire Sauce, this tangy Worcestershire sauce is the perfect recipe to add to your homemade condiments. It’s an easy and fresh alternative to store-bought sauce and can be stored in an airtight container, refrigerated, for up to 3 months!
MAKES 2-3 CUPS | PREP TIME: 45-60 MINUTES
INGREDIENTS
2 cups apple cider vinegar
1⁄4 cup tamari or coconut aminos
1⁄4 cup date pure or paste*
1 Tbsp freshly grated ginger or 1 tsp ground ginger powder 1 Tbsp ground yellow mustard seed or 1 tsp dry mustard
1 – 2 tsp onion powder
2 -3 cloves garlic, finely minced
1⁄2 tsp cinnamon
Optional : 1⁄4 tsp cloves / allspice / cayenne Fresh ground pepper
DIRECTIONS
Place all ingredients in a saucepan and bring to a gentle simmer to reduce the sauce by about 1⁄2 the volume. Martha suggests straining the liquid through a fine mesh sieve. However, if you blend the mixture when cool you will have a thick, luscious sauce, perfect for adding the ‘umami’ flavour to your favourite dish. Store in an airtight bottle or jar in the fridge for up to 3 months…if it lasts that long!
*Using whole pitted dates instead of sugar yields a thicker and more wholesome sauce. Simply soak 4-6 large pitted dates in hot water for 20 minutes. Then blend to puree before adding or use an immersion hand blender to mix all ingredients in the saucepan.
More recipe inspiration: Check out this delicious smashed chickpea and avocado sandwich!