Worcestershire sauce recipes

(David Pegg) #1

Hi everyone, what do you do when a reputable recipe LCHF book calls for the use of Worcestershire sauce? I’m finding it common, but all Worcestershire sauces seem high in sugar (at least in Australia).
Do you substitute for something else? Or make your own? Or not worry and throw it in if it is a small amount?

#2

So far I only use Worcestershire sauce in a Blue Cheese dressing recipe, so I only use a small amount because the other ingredients are almost all fat.

I suppose if I had to use larger quantities in something else, I would want a substitute, too.

Paging @Fiorella the cooking genius… :sunglasses:

(Kara) #3

I just use it in small amounts. Usually a teaspoon or so in a whole batch of blue cheese dressing or a meal for two

(Arlene) #4

Look at the ingredients and make your own substitutions to the recipe, using the main ingredients listed in the sauce, such as anchovies.

#5

How did I miss this? Just saw this message now.

If it’s a tiny amount, probably not a problem to use.

If you need extra “tangy” punch, you can use a mix of crushed garlic, anchovy, salt and fresh lemon juice.

(Cindy) #6

I use Tamari since Worcestershire seems to have either gluten (not good for celiacs) or high fructose corn syrup. Haven’t tried it, but I’ve seen info online about using coconut aminos as a substitute.

(Steve) #7

Reviving this thread - as I did a search and didn’t find a recipe that anyone has “blessed” with a review here. :slight_smile:

I found this one here: http://www.recipecircus.com/recipes/sheberry/condiments/Low_Carb_Worcestershire_Sauce.html

Thinking I’ll give it a try and substitute the 1T of brown sugar equivalent with 1T of Swerve and maybe 1/8 tsp of blackstrap molasses (for flavour).

…need to calculate the macros.

(trying to make an existing BBQ sauce recipe I have keto friendly…it needs 1C of Worcestershire Sauce) :slight_smile:

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #8

How many servings out of the recipe, Steve? Servings make all the difference. I might sub some fish sauce and some tamari with some tomato paste, if I were inclined. More umami punch… Worcester was originally an attempt to make Asian fish sauce in England.

(Steve) #9

Depends what you define as a serving. :slight_smile: That recipe says it makes about 3/4 C.
Hmm…I do have some fish sauce in the fridge. May be a better substitution to make my BBQ sauce. :slight_smile:
Thanks for the tip!! :slight_smile:

(Steve) #10

Did the macros for that recipe. (even though I’m going to take LeCheffre’s suggestion on the fish sauce for my BBQ sauce recipe. :slight_smile:
The whole recipe works out to:
49 calories, 0.35g Fat, 3.35g Carbs, 886mg Sodium, 184mg Potassium
Now, if that does make 3/4 cup, then that’s definitely Keto friendly (provided it does taste like Worcestershire sauce that is) :slight_smile:
Translates to about 1g of carbs for ever 3 1/2T or 1.1g of carbs per 1/4 cup.

#11

Liquid aminos. That is the answer. Negligible carbs and does a decent job of adding umami.