Paleo-Whole30 Compliant Worcestershire Sauce

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Paleo-Whole30 Compliant Worcestershire Sauce

The Cook
1 Servings
8 Ingredients
Homemade Paleo and Whole30 compliant Worcestershire Sauce is simple to make and use in your favorite dishes.
1 Servings
8 Ingredients


  • ½ cups Apple Cider Vinegar
  • 2 tablespoons Water
  • 2 tablespoons Coconut Aminos
  • ¼ teaspoons Mustard Seed, Ground
  • ¼ teaspoons Onion Powder
  • ¼ teaspoons Garlic Powder
  • ⅛ teaspoons Cinnamon
  • ⅛ teaspoons Black Pepper



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Cooking Instructions

Freeze For Later Cooking Day Directions


These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in a saucepan.
  2. Bring to a boil, stirring frequently
  3. Let simmer for a couple of minutes.
  4. Remove from heat, cool.
  5. Divide among indicated number of freezer containers or use in recipe(s).

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Use in recipes as directed.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine all ingredients in a saucepan.
  2. Bring to a boil, stirring frequently
  3. Let simmer for a couple of minutes.
  4. Remove from heat, cool or use in recipes.

Nutrition Facts

  • Not available.






Join the discussion
    1. You should be able to find them in the ethnic section of your regular grocery store but if not, the higher end organic stores such as Trader Joe’s, Whole Foods, Central Market etc should have it.

  1. Can I substitute fresher versions of some of the powders?For example, I’d prefer to use mustard from a jar and fresh onion or garlic instead of the powders.If I can indeed do this, what would the quantities be?Thanks – this recipe looks WONDERFUL!

  2. Can you tell me how long this is good for in the refrigerator? I would think the vinegar preserves it for a few months?

  3. I made this tonight and followed the directions exactly and the ACV is so overpowering there is no way we can eat it. I’m disappointed!

    1. Sorry for the disappointing outcome, Julie. My suggestion would be to simmer it a little longer to allow the ACV to reduce down a bit more. I cook with a raw ACV that seems to be very potent and I will often reduce cooking time to compensate.

    2. That was my concern, was wondering when I was reading the ingredients if i used half the acv that is called for. After your comment, I think I will…..

  4. I love this recipe! I double the cinnamon for my taste. Making a large batch right now to refrigerate and freeze.

    1. Vee, I would suggest getting some wild mushroom powder and adding a little for that umami taste you get with soy sauce. The mushroom powder would be simmered with all the other ingredients to make sure the nutrients are usable. On the positive side of your soy and coconut allergy, wild mushrooms are very good for health, and you don’t have to eat them fermented to get the sought-after flavor.

  5. About how many tablespoons of sauce does this make and is it used in equal measure to conventional Worcestershire?

    1. Hi Sandra, the sauce yields 12 tablespoons (once you boil the sauce, it will probably reduce to around 10-11 tablespoons). I would use this as a 1:1 substitute for a conventional Worcestershire sauce.

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