Worcestershire Sauce Powder
This DIY Dry Worcestershire Sauce Powder Mix makes about ½ cup, giving you 12–24 servings depending on how much you use at a time. Use it dry in rubs or rehydrate with water for a quick liquid Worcestershire substitute.
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
Instructions
- To Use
- In cooking: Add 1–2 tsp dry mix per pound of meat, per cup of sauce, or per marinade batch.
- To reconstitute as liquid Worcestershire: Stir 1 Tbsp dry mix into 3 Tbsp water, whisk well, and let sit a few minutes before using.
Notes
Storage
Store airtight in a cool, dry place.
Stays potent up to 1 year if sealed well (tuck in an oxygen absorber if long-term).