Worcestershire powder
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A dry blend of soy sauce powder, vinegar powder, molasses powder and spices that stands in for Worcestershire sauce. Stir into meat, sauces or marinades.
Ingredients
- ¼ cup powdered soy sauce or powdered tamari
- 1 tsp anchovy powder (can omit for shellfish allergies)
- 2 Tbsp apple cider vinegar powder
- 1 Tbsp molasses powder or brown sugar if you can’t find it
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 tsp mustard powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- ½ tsp ground cloves
- ½ tsp chili powder or cayenne if you like heat
- ½ tsp salt
Equipment
- mixing bowl
- airtight jar
Directions
- Mix the ingredients together.
Notes
In cooking: add 1–2 tsp dry mix per pound of meat, per cup of sauce, or per marinade batch.
As liquid Worcestershire: stir 1 Tbsp dry mix into 3 Tbsp water, whisk well, and let sit a few minutes before using.
Storage: airtight in a cool, dry place; stays potent up to 1 year if sealed well; for long-term storage add an oxygen absorber.
Nutrition
Serving: 6g | Calories: 9kcal | Carbohydrates: 1.6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 6.8mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 servings; ¼ cup powdered soy sauce or powdered tamari (the first choice counted), apple cider vinegar powder counted as wine vinegar, molasses powder or brown sugar if you can't find it (the first choice counted), mustard powder counted as ground mustard seed, ½ tsp chili powder or cayenne if you like heat (the first choice counted). Brands and portions vary, so use it only as an approximation.
