I have a really great childhood memory of watching my mum pouring Worcestershire Sauce all over her bacon and eggs and then reading the ingredients only to discover that it had anchovies in it! Anyone that knows my mum, knows that she absolutely hates anchovies… the look on her face was priceless. With the launch of The Healthy Mix IV coming up on Friday November 15th 2019, I thought it was a great time to release an allergy friendly Worcestershire sauce recipe to complement the healthy cookbook.
Whether you need Worcestershire sauce for a recipe or you like to drown your bacon and eggs or BBQ meat in it like my mum, you will absolutely LOVE this sauce. The best bit is it caters for vegetarians, vegans, low carbers and paleo peeps!
Warning: You will find it difficult to go back to the shop bought Worcestershire sauce, after you have tried this homemade sauce.
Store in the fridge for up to 3 weeks or freeze in smaller portions.
This Thermomix made sauce is seafood free, Paleo, gluten free and can be made low carb. It will be amazing with my Breakfast Sausage Patties from The Healthy Mix II.
You can buy plums preserved / canned in juice from most supermarkets, I used these Plums in juice from Woolworths. Just remember to remove the seeds before adding to the Thermomix.
Equipment
- Thermomix
Ingredients
- 700 g preserved plums in juice - drained, deseeded (canned in juice)
- 70 g white wine vinegar - or apple cider vinegar
- 80 g soy sauce - tamari or coconut aminos
- 30 g water
- 30 g coconut sugar
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp lime juice
- 1/2 tsp mustard powder
- 1/4 tsp black pepper - freshly cracked
- 1/4 tsp cinnamon powder
- 1/4 tsp ground cloves
Instructions
- Add all ingredients to mixer bowl. Cook for 15 min/100 degrees/speed 1/MC on.
- Blend for 30 sec/speed 7/MC on. Allow to cool completely.
Notes
Nutrition
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