AIP Paleo Worcestershire Sauce
Try this AIP Paleo Worcestershire Sauce recipe, or contribute your own.
Try this AIP Paleo Worcestershire Sauce recipe, or contribute your own.
- Carbohydrate 31.351860063608 g
- Cholesterol 0 mg
- Fat 0.0438000000888633 g
- Fiber 0 g
- Protein 1.82160000369574 g
- Saturated Fat 0.00831600001687184 g
- Serving Size 1 1 recipe (76g)
- Sodium 2794.07400566873 mg
- Sugar 31.351860063608 g
- Trans Fat 0.000720000001460762 g
- Calories 129 calories
Step-by-step
- Add all ingredients to a saucepan
- Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes or until the liquid is reduced to half
- Let cool, and store in a glass bottle
- Keep refrigerated for up to 6 months!
Reducing a savory liquid by half requires visual observation rather than a thermometer. Sauces containing high levels of sugar, such as molasses, will scorch quickly if heat is not properly managed once the volume decreases.
- Bring the mixture to a rolling boil initially to dissolve the thick molasses completely into the apple cider vinegar and coconut aminos.
- Reduce the heat immediately to a gentle simmer once bubbles form across the surface to prevent the sugars from burning on the bottom of the pan.
- Monitor doneness by observing the liquid level against the side of the saucepan until it marks exactly fifty percent reduction from the starting volume.
- Stir the sauce occasionally during the 15-minute cooking window to redistribute the ground spices that naturally settle at the bottom.
- Cool the finished condiment entirely at room temperature before transferring it to a glass bottle for storage.
Proper reduction concentrates the flavors without destroying the delicate viscosity needed for a proper condiment. Excessive heat breaks down the emulsion and leaves a bitter, carbonized residue.
