Thursday, November 1, 2012

Primal-Friendly Worcestershire Sauce

Preparing tasty meals at home is easy when you have a variety of bottled sauces to add instant flavor. However, many of the store-bought ones are loaded with sugar. I combined and tweaked a couple of recipes I found online for homemade Worcestershire sauce to create a low-carb one. 

Because it isn't identical to the traditional sauce, it is best to avoid using it in recipes that rely on Worcestershire as the primary flavor element (e.g. a Bloody Mary). Instead, use it whenever you want a concentrated blast of sweet and sour, with a little bit of spice. You could add an anchovy for extra umami, and the orange zest would make it an ideal accompaniment for pork. This sauce is also excellent on braised cabbage or greens. 

½ cup apple cider vinegar
2 Tbsp. Coconut Aminos
2 Tbsp. water
1 Tbsp. tamarind paste
10 drops Stevita brand stevia juice (or equivalent amount of other brand)
¼ tsp. ground ginger
¼ tsp. mustard powder
¼ tsp. onion powder
¼ tsp. garlic powder
1/8 tsp cinnamon
1/8 tsp. black pepper
1/16 tsp. ground cloves
1 tsp. (scant) grated orange or lemon zest (optional)
1 anchovy, finely minced (optional)

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring occasionally. Simmer 5 minutes. Cool.

Store in the refrigerator.

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