Vegetarian Worcestershire Sauce
This delectable condiment was originally developed in India by the British. However, it was first bottled in Worcester, England, the town after which it is named. Most commercial Worcestershire sauces contain anchovies. This simple homemade version does not. It does, nevertheless, have all the piquant spunk of its predecessors in an easy-to-prepare recipe.
Yield:: ⅔ cup
- ½ cup apple cider vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons water
- 1 Tablespoon unbleached cane sugar or light molasses
- 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
- ¼ teaspoon onion granules
- ¼ teaspoon dry mustard
- ¼ teaspoon garlic granules
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
- Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.
- Remove the saucepan from the heat, and allow the mixture to cool.
- Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.
Serving size: 1 Tbsp Calories: 12 Fat: 0 gm Carbohydrates: 2 gm Protein: 1 gm