Homemade Worcestershire Sauce

Soy-Free Worcestershire Sauce

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Worcestershire Sauce

Soy-Free Worcestershire Sauce

Homemade Worcestershire Sauce

  • Total Time: 20 minutes
  • Yield: 6 tablespoons 1x



For the Tamarind Paste

  • 810 tamarind pods
  • 2 cups hot water (tap hot, not boiling)

For the Worcestershire Sauce

  • 2 tbsp apple cider vinegar
  • 2 tbsp of water
  • 2 tbsp of coconut aminos
  • 1 tsp unsweetened pomegranate molasses (or reduced unsweetened pomegranate juice)
  • 1/2 tsp fish sauce, more to taste (make sure it has no sugar)
  • 1/2 tsp fresh tamarind paste
  • 1/4 tsp garlic powder
  • 1/4 tsp mustard powder
  • 1/4 tsp ginger powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground black pepper


For the Tamarind Paste

  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.

For the Worcestershire Sauce

  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


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


One thought on “Soy-Free Worcestershire Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating