Though you can purchase gluten-free and tomato-free Worcestershire sauce such as Lea & Perrins The Original or Reduced Sodium, but finding a corn-free version is very difficult. At least I haven’t had any luck finding one. For my readers with corn allergies, I thought they would appreciate a gluten free Worcestershire sauce recipe that was corn-free. You can increase the various ingredients below to meet your tastes. Enjoy!
Gluten Free Worcestershire Sauce (Corn-Free Tomato-Free)
A homemade gluten-free, corn-free, tomato-free Worcestershire sauce recipe. Know what you're eating!
- 1 1/2 teaspoons cooking oil
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced or grated
- 1 cup apple cider vinegar
- 1/2 cup unsulphurated molasses
- 1/2 cup water
- 2 Tablespoons fresh grated ginger or ginger paste (less for less heat)
- 1 large medjool date, peeled and chopped (or 1 Tablespoon date paste)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon concentrated gluten free hickory smoke seasoning (Wright's)
- 1/3 teaspoon black pepper
- Pinch of ground cloves
- Saute onion and garlic in a preoiled and preheated skillet on medium heat; add onions and garlic; saute until translucent; add remaining ingredients; bring it to a boil; lower heat to simmer; cook until reduced to 1 1/2 cups, stirring occasionally.
- Remove from heat; pour into your food processor or blender, or use a handheld blender right in the pan; puree until smooth; strain, if desired; cover and store refrigerated.
Feel free to add additional amounts of any of the above ingredients to suit your tastes.
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