I should have titled this post “WOO-HOOcestershire Sauce” because according to everyone I had taste it for me, it’s that good. In fact, I pulled out my aging bottle of Lea & Perrins (which is gluten-free) for a side by side comparison, and my husband said the homemade Worcestershire sauce was much better all around, it has less of a bite to it and as Mike put it, tastes “handcrafted.” I like that word, handcrafted. Sounds so gourmet.
So, you may be wondering why the heck I brewed up some homemade Worcestershire sauce in the first place. The answer, plain and simple, is because Lea & Perrins contains high fructose corn syrup and I’m allergic to corn. So why not just suck it up and learn to live with out it? Well, in case you haven’t picked up on this little personality quirk of mine yet, I do not do well with the words “no forever” when it comes to food. I learned my lesson the hard way when I cheated on the gluten-free diet for the first few years after my celiac diagnosis. Part of my ability to happily live a strict gluten-free lifestyle today is due to my stubborn resolve to find homemade recipes for the foods/ingredients I want, which I can then tweak to fit my family’s dietary needs (which right now, is pretty darned overwhelming!).
Once I tested the recipe and found we liked the results, I made another batch, only this time I tripled the amounts since it does take 3 weeks to “brew” in the refrigerator…it’s not something you can whip up and use in a jiffy. I’ve been using this homemade Worcestershire Sauce for the past few weeks in my homemade grass-fed beef jerky and homemade barbecue sauce (recipes coming soon) and it works great!
What’s your favorite way to use Worcestershire Sauce?
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