Soy-Free Worcestershire Sauce – FRESH. OUT.

Worcestershire sauce adds phenomenal flavor to all kinds of dishes (like this pot roast). Unfortunately, the original recipe is full of soy, molasses, and sugar.

We get close to the real thing without that stuff. The key is using pomegranate molasses and fresh tamarind paste, both of which are sweet but have negligible sugar.

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  1. Remove shells and peel off fibrous strands then place cleaned pods into a metal or glass bowl. Pour hot water over the pods and soak for 30 minutes.
  2. Reserve the water and transfer pods to a fine mesh strainer over a clean bowl. Use the back of a spoon to mash the flesh of the tamarind through the strainer. Add a teaspoon of reserved water, as needed to keep mashing the pods. When left with seeds and fibers, scrape any remaining fruit from the outside of the strainer into the bowl.
  3. Congratulations. You’ve just made tamarind paste that’s not full of sugar and preservatives.
  4. Transfer any leftover paste to an ice cube tray and freeze for up to a year. If storing in the refrigerator, use a glass jar and it will last up to a couple of months.
  1. Combine all ingredients in a small heavy sauce pan over low-medium heat. Bring to a boil, stirring frequently, then transfer to a bowl to cool. Leftover sauce can be frozen for 2-3 months or refrigerated in an airtight container for about a 1 week.

Prep and cook are fast, but you’ll need about 30 minutes for the tamarind to soak.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serving Size: 1 tablespoon

Keywords: SOY-FREE WORCESTERSHIRE SAUCE, PALEO WORCESTERSHIRE SAUCE, GLUTEN-FREE, SOY-FREE, PALEO, KETO

You’ll find tamarind pods at any grocery store with a good international foods section. It’s also a staple at Mexican grocers.

this RECIPE HOMEMADE SOY-FREE WORCESTERSHIRE SAUCE