Lite n’ Rich Worcestershire-Style Sauce

Double the flavor and antioxidants, a fraction of the sodium – and all vegan!

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Ingredients

1. ½ cup / 120 ml malt or coconut vinegar
2. ½ cup / 120 ml apple cider vinegar
3. ½ cup / 120 ml blackstrap molasses, unsulfured
4. ¼ cup / 60 ml low-sodium soy or tamari sauce or coconut aminos
5. ¼ cup / 60 ml tamarind concentrate
6. 1 small / 70 g purple/red onion, minced
7. 3 whole red chili peppers, stemmed and chopped or 3 Tbsp. / 24 g chili flakes or powder
8. 2 Tbsp. / 12 g mustard seeds
9. 3 cardamom pods, crushed or ½ Tbsp. / 5 g cardamom powder
10. 2 garlic cloves, peeled and crushed or 2 tsp. / 6 g granulated garlic
11. ½ cinnamon sticks or ½ tsp. / 1.3 g cinnamon powder
12. 1 tsp. / 2 g dulse seaweed flakes or ground dried nori or wakame seaweed
13. 1 tsp. / 2 g whole cloves
14. 1 tsp. / 2.3 g smoked paprika powder
15. 1 tsp. / 2 g minced peeled fresh ginger or ¼ tsp / 0.5 g powdered ginger
16. 1 tsp. / 2 g cracked black peppercorns or ½ tsp. / 1 g ground black pepper
17. ¼ tsp. / 0.75 g turmeric powder
18. ¼ star anise pod or ⅛ tsp. / 0.25 g ground anise star
19. 1 Tbsp. / 18 g salt, preferably Aztec salt pan, Celtic, or Himalayan (optional)

Directions

1. Combine all ingredients in a large saucepan, and place over medium heat.
2. When tiny bubbles start to form on the sides of the pan, reduce the heat to low. Simmer for 10 minutes, until slightly thickened.
3. Pour the mixture into a glass quart jar or bottle, close very tightly, and refrigerate*.
4. Strain through a fine-mesh colander.
5. The final sauce will be stable for 4-6 months if kept refrigerated.

*Ideally, the sauce should be allowed to ferment in the refrigerator for 2 weeks before straining, to increase the flavor and add probiotic value.

Serving Size: 1-2 tsp. / 5-10 ml

Exchanges per Serving: Free

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