Worcestershire sauce gives that “Wow!” to sauces, dips, marinades, and dressings. A little sauce goes a long way!

This recipe is safe for someone on the Specific Carbohydrate Diet, GAPS or modified paleo diet.

This recipe is a simplified, uncooked version for Worcestershire Sauce from Nourished Kitchen. The secret ingredients in Worcestershire Sauce is naturally fermented fish sauce and tamarind paste. It’s really hard to get a traditional fermented fish sauce. Most fish sauce has additives and isn’t fermented. My favorite is Red Boat Fish Sauce. Tamarind paste can be found in the ethnic food section of the grocery store.

1/4c organic onion, finely minced
4 cloves garlic, finely minced
1tsp organic ginger, finely minced
8 anchovies, finely minced
2T tamarind paste, remove any seeds
2T extra virgin organic olive oil or the oil used to pack the anchovies
1tsp organic black pepper, ground
1/2tsp organic cinnamon, ground
1/2tsp organic cloves, ground
1 organic bird’s eye pepper, ground
1c organic apple cider vinegar
1/4c organic blackstrap molasses
1/4c naturally fermented fish sauce
1 organic lime, juice
Whenever possible use whole spices and freshly grind before use. In a Vita-mix machine or food processor mince the onions, garlic, ginger, anchovies and tamarind paste into a paste. Add the olive oil or the oil used to pack the anchovies and the molasses. Add the black pepper, cinnamon, cloves and hot pepper and mix very well. Slowly add the apple cider vinegar and mix very well. Add the fermented fish sauce and lime juice. Blend until the sauce is completely smooth. Store the sauce in the fridge and shake before using.

Worcestershire sauce makes a great dip for a cold, grilled steak with some sweet pickles. Worcestershire sauce can be used for making Fruity HP Sauce and Spicy Ketchup.

Easy Worcestershire Sauce is a base sauce for making Fruity HP Sauce and Spicy Ketchup.