Worcestershire Sauce
Skye Michael Conroy began his journey as a vegan chef as a hobby, but he evolved as
he studied the culinary arts in depth. In 2014, he received the plant-based professional
certificate of completion from Rouxbe Cooking School, taught by chef Chad Sarno. For
more information, visit the gentlechef.com.
Ingredients
11⁄2 cups apple cider vinegar
1 medium onion, chopped
1⁄2 cup dark balsamic vinegar
1⁄2 cup tamari, soy sauce, or Bragg Liquid Aminos
3 tablespoons dark brown sugar
3 cloves garlic, crushed
1 piece (11⁄2 inches) fresh ginger, peeled and sliced
1 strip (2 inches) lemon peel
1 strip (2 inches) orange peel
1 teaspoon hickory liquid smoke
1 teaspoon whole cloves
1 teaspoon whole black peppercorns
1 teaspoon Dijon or spicy mustard
1 bay leaf
Pinch dried wakame flakes (optional)
Directions
**photo courtesy of https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
Put all the ingredients in a medium saucepan and bring to a boil over medium-
high heat.
Decrease the heat to medium-low to maintain a rapid simmer and cook until the sauce is reduced by half its volume, 30 to 40 minutes.
Let cool, then press and strain through a fine-mesh sieve or a double layer of cheesecloth into a jar with a lid. Store the sauce in the refrigerator and use within 3 months.
Recipe Note
This is my signature plant-based version of the classic condiment. It’s an essential ingredient for preparing “Beaf”/vegan meat. Traditional commercial Worcestershire sauce contains anchovy paste and is therefore not suitable for people who adhere to a plant-based diet. Using the optional wakame flakes in this recipe will help replicate that flavor. I use this condiment so frequently that I often double the recipe.
