Whether you are looking for a replacement for Worcestershire sauce because you need a fish-free alternative or you’re in the middle of a recipe and just realized you don’t have any on hand, you are in luck. In this post I’ve gathered a great list of sauce substitutes for this classic, wonderful condiment.
Sometimes you’re making a recipe and discover you’re missing an essential ingredient. Been there.
The most common culprit for me is Worcestershire sauce. I go to get the bottle and either it’s empty (who put that back in the fridge!?!) or there’s not enough left for the recipe amount needed.
No worries! Below I’ve included a wide variety of substitutes for and recipes using this sublime sauce.
Where Did Worcestershire Sauce Originate?
The origins of the wonderful Worcestershire sauce are as mysterious as they are engaging. It’s possibly based on a fish sauce called “garum” that was used in ancient cultures like Phoenicia, Greece, and Rome and had undergone numerous variations over the centuries.
Lea and Perrins, the Worcester pharmacists who commercially produced the first sauce by this name, are said to have been given the idea in the 1830s by an English nobleman who had just returned from India while governor. Problem is, according to historical records that nobleman had never been a governor or to India.
That didn’t seem to matter though, because the names of those two chemists have become synonymous with Worcestershire sauce.
Whatever its origins, the amazing savory and sweet flavor notes imparted by just a little Worcestershire sauce can change a simple recipe from good to great.
What Does Worcestershire Sauce Do?
Worcestershire sauce is like a magical condiment and flavor enhancer. Just a little bit adds so, so much great tangy flavor in so many different types of recipes!
The sweet and savory composition with subtle salty notes of fish make this condiment’s flavor profile as versatile as it is delicious. Try its complex flavors in everything from fish to beef to sauces, soups and salad dressings.
Recipes Using Worcestershire Sauce
These are just a few of my favorite recipes that include this versatile condiment in the ingredients.
- This Seasoned sour cream is the perfect copycat of my old-time favorite dip from Champp’s
- No Bloody Mary is complete without a few dashes
- Just a little bit helps make the Best Ever Goulash
- A classic ingredient in Caesar dressing
- I love to add a little to my ground beef when making Meatloaf
- Add a couple dashes to brighten up the flavor of soups and beef stew
- It adds so much great flavor to this Homemade BBQ sauce
- Use it in a sauce to top these Hot Ham and Cheese Sliders
- It’s an essential ingredient in my classic Tater Tot Hotdish.
- Add some to hamburger meat or these Easy Crockpot Meatballs for an amazing additional depth of flavor
- Amazing in this Homemade Hamburger Helper Cheeseburger Macaroni
- These Marinated Steak Bites act as the perfect finger (or toothpick) food or sandwich meat for parties or dinner
What Does Worcestershire Sauce Taste Like
The combination of vinegar, sugar, molasses, anchovies, and spices give Worcestershire sauce a sweet and savory, tangy salty flavor uniquely its own.
The classic condiment is so delicious. And the savory flavor is great for everything from fish to beef to pork and gives a burst of umami flavor to cheesy dips like Welsh rarebit or German beer cheese.
Best Worcestershire Sauce Substitute Suggestions
If you are looking for a fish-free Worcestershire, there are a few grocery store brands available like Wizard’s or Ocean’s Halo. But if you are looking for outright alternatives to Worcestershire, these are some of my top suggestions for the best substitutes.
- Soy sauce – Soy sauce is a common switch for Worcestershire sauce. It won’t achieve the same flavor results, but it will be close. Try adding a pinch of brown sugar and a couple dashes of fish sauce.
- Coconut or liquid aminos – Liquid or coconut aminos, like the kind from Bragg’s, are a good substitute for Worcestershire. Coconut aminos usually have less sodium.
- Broth (beef, chicken or vegetable) – I like to add a little fish sauce or steak sauce to help give it a more similar flavor.
- Fish sauce – A common ingredient in Asian cuisine, this is a great alternative.
- Oyster sauce – A good option, but it is a little sweeter than fish sauce or Worcestershire.
- Anchovy Paste – You can use this on its own or add a little to soy sauce or steak sauce for a great substitute.
- Miso paste – Especially red miso offers a great umami flavor to recipes.
- Tamari – a lower sodium option than soy sauce and an easy substitute.
- Tamarind paste or tamarind extract – Tamarind is one of the key ingredients in giving Worcestershire its unique flavor.
- Apple cider vinegar – mix this with a little brown sugar or molasses and fish sauce or paste if you have it. Malt vinegar or red wine vinegar are also good subs.
- Balsamic vinegar – best when reduced a little to really bring out the flavor.
- Steak sauce – Again, you won’t get the same exact result in flavor, but you’ll get close.
- Reduced red wine – reducing the wine helps intensify the complexity of flavors.
- Browning sauce – Browning sauces like Maggi, Gravy Master, or HP Sauce can be a good Worcestershire sauce alternative in many dishes, especially when mixed with a little fish paste or sauce.
How to Make Homemade Worcestershire Sauce
You can make your own Worcestershire using common ingredients you might have on hand as a good replacement for store bought.
Mix equal amounts of malt vinegar and apple cider or white vinegar. Add sugar and molasses or raisin paste, tamarind, anchovies, shallots or onions, garlic paste or garlic powder, onion powder, and some salt and black pepper. Heat over low or medium heat to combine the flavors. Adjust the combination of ingredients to taste.
FAQs
Yes. Worcestershire sauce is made using anchovies or anchovy paste. The are a few vegan alternative brands like Wizard’s or Ocean’s Halo on the market.
Worcestershire sauce gets its name from the English town of Worcester where pharmacists John Wheeley Lea and William Henry Perrins first created the fermented condiment.
Leave a Reply