Paleo + Whole30 Homemade Worcestershire Sauce
Paleo + Whole30 Homemade Worcestershire Sauce Recipe – tastes exactly like the real deal but sugar free and soy free! Made with coconut aminos and dates. Gluten free, grain free, dairy free, clean eating, real food.
One of my biggest cravings this pregnancy has been red meat. Specifically burgers. We’ve been cooking up burgers at least once a week because I can’t get enough of them.
Shawn makes the most delicious hamburgers, and his secret is worcestershire sauce on the patty. It gives it even more umami flavor. But sadly store bought worcestershire sauce has sugar and molasses in it.
I wanted to create a healthier version of our favorite store bought worcestershire sauce that was paleo + whole30 compliant. After a few trials, I nailed it!
Just like I did with my homemade paleo + whole30 ketchup and homemade paleo + whole30 bbq sauce, I went straight to the label and used the same ingredients, and made healthy swaps when needed.
This homemade worcestershire sauce is based off of the Lea and Perrins store bought version. I used the same ingredients they used, but instead of using sugar and molasses I swapped in dates.
The store bought version sits and ferments for months, which I didn’t want to have to do. Instead, I added in some coconut aminos to give it that umami flavor you get from fermenting. The results are almost identical! I am serious. I had Shawn do a blind taste test, and he actually chose my version over the store bought. And he is a worcestershire sauce fiend. If it passes his test, you know it’s good.
This homemade paleo + whole30 worcestershire sauce is such a snap to make. You add all the ingredients to a sauce pan to warm them for just 5 minutes to marry the flavors and soften the dates. Then you blend them all up in your high speed blender for 1 minute. Strain it and it’s ready to use! I can have a batch made in under 10 minutes. So easy.
Most of these ingredients you may already have in your house. The only pantry staple you may have to pick up is anchovy paste. Or you can use anchovy filets in a can. I prefer paste since this recipe doesn’t require a whole can of anchovies, and it’s a lot easier to store the paste in the fridge than an opened can.
You’re going to love the flavor this adds to your burgers and steak marinades, and love even more how healthy it is! Paleo, whole30, gluten free, grain free, dairy free, soy free, sugar free, clean eating, real food.
Paleo + Whole30 Homemade Worcestershire Sauce
Ingredients
- 1/2 cup white distilled vinegar
- 1/4 cup coconut aminos
- 3 pitted dates
- 1/2 teaspoon anchovy paste, or 2 anchovy filets
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cloves
- scant 1/8 teaspoon chili powder
Kitchen Equipment Needed:
- Small sauce pan
- High speed blender, I love my Vitamix!
- Small bowl
- Mesh strainer
- Tupperware, mason jar or glass storage jar (I store mine in an empty coconut amino jar I took the label off of, ha!)
Instructions
- Place all ingredients in a small sauce pan. Simmer over medium heat for 5 minutes, just to soften the dates and marry the flavors.
- Pour the warmed ingredients into your high speed blender, and blend on high speed for 1 minute. (Careful blending warm liquids!).
- Place your mesh strainer over a small bowl and strain the paleo +whole30 worcestershire sauce. Discard any remaining solids.
- Store your paleo + whole30 worcestershire sauce in tupperware, mason jar or glass storage jar in the refrigerator. Will keep for 6 months.
More Paleo + Whole30 Condiments:
Paleo + Whole30 Homemade Ketchup
Paleo + Whole30 Homemade BBQ sauce
Paleo + Whole30 Homemade Mayonnaise
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39 Comments on “Paleo + Whole30 Homemade Worcestershire Sauce”
Hands-down, this is the best Worcestershire sauce that I’ve ever had! Love it, licked the bowl.
Thank you, Julia! So glad you liked it!
This was absolutely delicious! Fantastic recipe:) My one question is whether or not it can be canned? We go through this so fats it would be great to make a large batch and then store it on the shelf
I’m so glad you like it! I’m honored!
I’m not sure on canning. But I should think so?
Excited to find your recipe! Do you think I could use fish sauce to sub for the anchovy pate since I have it on hand? Thanks!
You could try it! I’ve never done this swap out. Should work in a pinch!
I definitely give this a 5 star rating. I make this consistently and have not bought Worcestershire sauce at the store in years! This is my go to whether on whole30 or not. Bravo!!
Thank you, Carol! I am so honored!
Oh my goodness! This sauce is amazing! Thank you so much! I have missed sauces like this since going AIP/Paleo. I did swap distilled vinegar for white wine vinegar (have a weird sensitivity to the distilled) and omitted chili powder because, also sensitive to nightshades, ugh! But, just an amazing sauce! Love it!
Aww thanks, Jackie! I am so glad you were able to tweak it to your liking! And I’m so glad you get to enjoy this sauce again, paleo style! Yay!
Was just wondering if you ever thought about trying to cook and blend in your vitamix all at one time? Just got a vitamix myself and am learning, but I know they make soup was just wondering if this is a possibility?
I’ve never tried this but I heard it works! The motor is supposed to warm the food? Worth a try!
Hi there! Thank you for this recipe!
I’ve seen so many out there for worcestershire sauce but just LOVE that you stuck with the ingredients with the popular Lea & Perrins brand, as that is exactly what I would have tried to make as well. Just made this without the dates since I’m making for my sister who is following the keto diet.
Do you know if I have to still simmer this sauce if I’m not using the dates? I know that one of the reasons is to soften the dates so just wondering if it’s needed for any other reason.
This also eliminates the need to strain.
Any advice would be greatly appreciated:)
Thanks!!
I am so glad you enjoyed my worcestershire sauce Des! Even if you don’t use dates, I would recommend cooking it because it enhances the flavor. Most sauces are cooked for a while on the stovetop.
Makes sense! Thank you for response:)
So excited for this! We just found out that my daughter and I both can’t do nightshades. How necessary is the chili powder? Is there another spice that isn’t in the nightshade/peppers family you think would complement it or should I just skip it?
I think you could omit the chili powder and it would be just fine Teresa. I was going to suggest paprika, but that is a nightshade spice too. It is such a small amount that I think it would be still tasty without the chili powder.
I sure hope you like it!
This tastes better than store bought! Thank you for your recipe. I am making it again today and I always double it. I’ve used paste all the other times, but since I’m out I plan to use whole anchovies. Since I saw someone’s comment about it tasting fishy, I will use half the amount and see if that works. My reason for posting was actually to say that we also use the thick paste that’s left over after you strain it. It has the same flavor as the sauce, so we just spread it on our meat or whatever until it’s gone. Thanks again for sharing your recipe!
I love that you double the recipe when making it Tonya. Thank you so much for sharing the tip about using the thick paste to spread on your meat. I have done that too and it tastes fantastic!
I’m going to try this recipe today, but I wondered if you have to do anything to the anchovy fillets? Are we suppose to remove the bones? I’ve never even seen anchovy fillets in my life so this is all new to me!
Yep, anchovies can be a little weird when you use them in a recipe Cristy. You actually don’t do a thing to them, they are consumed and blended whole. I almost always use anchovy paste, which is just pre-ground anchovies.
I sure hope you like it!
Just a question for a substitute for anchovy. I have a sensitivity to them and msg so i couldn’t even use fish sauce. Others have sardine n mushroom sensitivity in this house. I can’t think of a way to replace it…. any ideas?
Since you have a sensitivity to anchovies, msg, sardines, fish sauce and mushrooms I have been trying to come up with a good substitute for the anchovy paste Marci. Some ideas I thought of are:
Capers
Kalamata Olives
Soy Sauce
Miso
Nori
I haven’t recipe tested any of the ingredients above so I can’t guarantee that they will work. Also, I know during these quarantine days, you will have to use what you have on hand. Basically you want to sub the anchovy paste for something with a savory kick. I sure hope it turned out well for you!
Can’t wait to try this recipe, and have all my ingredients. I just had one question. Did you grind your own cloves? I have whole and ground so I was wondering which you used since one is very much stronger than the other. Thank you again so much for this recipe. I used your BBQ sauce recipe on ribs recently…..AMAZING!!!!
Thanks so much for the question about my worcestershire sauce Jason. I use ground gloves and I do not grind those myself. I buy them ground. I am so happy you liked my BBQ sauce! It’s yummy on ribs!
Does it have to be coconut aminos? Or can it be any liquid amino?
You can substitute another soy sauce replacement that works for your diet! But only coconut aminos will keep in whole30.
This was delicious! I used it in a pot roast recipe. I’m on a Whole30 and this came in handy. I didn’t strain it since my immersion blender seemed to do a decent enough job. I’ll be checking out more recipes on this page!
So happy to hear you liked it Stephanie! Glad the immersion blender worked for you too. Great idea using it in a pot roast. Sounds so yummy!
Great thanks!
Thanks Mary! Hope you love it as much as we do!
COULD I USE A NATURALLY SUGAR FREE SWEETENER INSTEAD OF THE DATES, DIABETES RUNS IN OUR FAMILY.
Sure, just add in your sweetener of choice until it has the amount of sweetness you like!
THANKS SO MUCH!.
You’re welcome!
I used the anchovy fillets, and it was CRAZY fishy! Since making it last time, I have bought the anchovy paste. I’m hoping it won’t be so fishy for me, I think I will try half as much and work my way up. I’ll let you know how it goes. Thank you!
Good to know! I’ve only made this using the anchovy paste, and I wouldn’t consider it fishy at all. Hopefully you’ll like it much more after using the paste. Please keep me updated on how it works out!
Was searching for a Whole30 friendly worcestershire for a green bean recipe I have. So glad I found this! It really does taste like the real deal. I used the anchovy filets. I didn’t even know they had anchovy paste. Going to try and find that for next time
So glad you liked it!