Tip, Trick & a Recipe: Get Saucy with Worcestershire Sauce

There’s an excellent chance that your refrigerator contains a bottle of Worcestershire (pronounced wooster-sheer) sauce. This common (and commonly mispronounced) fermented condiment adds flavor to all kinds of dishes, from shrimp and chicken to burgers and chili.

Worcestershire sauce contains some surprising items in its list of ingredients, including anchovies, molasses, chili pepper extract, and cloves. Those ingredients, however, not only lead to a unique deliciousness, but they also contain Vitamin B6 and Vitamin E, which help to keep your body healthy (especially your immune system and your skin).

This dark brown liquid is great added to a Bloody Mary, Caesar salad dressing or even Bolognese sauce.

Now, it’s time for your Trick:

If you’re new to this rich-tasting condiment, add it to your sauces towards the end of cooking time. And remember that a little Worcestershire goes a long way, so if you’re new to the flavor of it, start with a teaspoon at a time and taste as you go.

Your Tip:

Check for gluten-free/sugar-free Worcestershire sauces when you’re at the market.

And your Recipe:

Steak & Veggie Kabobs

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Course Main Dish
Servings 4 servings


  • Bamboo OR metal skewers


  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped onion
  • 2 cloves garlic minced or pressed
  • 1 1/2 pounds beef sirloin steak cut into 1-inch cubes (trimmed of fat)
  • 1 medium green bell pepper seeded, deribbed and cut into 1-inch squares
  • 1 medium red bell pepper seeded, deribbed and cut into 1-inch squares
  • 1 medium yellow bell pepper seeded, deribbed, and cut into 1-inch squares
  • 1 large red onion peeled and cut into eighths
  • 8 mushrooms
  • 8 cherry tomatoes


  • In a large bowl, whisk together first 8 ingredients (vinegar through garlic); add steak and turn to coat; cover and refrigerate overnight.
  • Preheat indoor or outdoor grill to MEDIUM-HIGH.
  • Alternately thread cubes of meat and vegetables on skewers; grill, turning often, until meat is cooked to desired level of doneness.
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4 Responses

  1. I was wondering if there is something you think would get close to the taste of Worcestershire? I am avoiding nightshades for a bit and couldn’t find an answer.

  2. I, too, am wondering if anyone has a recipe for creating a healthier version of Worcestershire sauce. Bottled sauce contains vinegar (from corn – usually GMO), sugar and “natural flavorings” (a way to hide other unhealthy ingredients like MSG). And anyone with an autoimmune disorder can’t handle the nightshades (chili pepper extract). And I don’t know much about tamarind. So if any Paleo eaters out there know of a healthy homemade recipe, please post for us. Thanks! :O)

    1. I used Bragg’s for years, but quit. It comes from soy, so most people on a paleo or autoimmune paleo protocol cannot eat soy. It’s also a big one on the 7 major food intolerance list for most people. It isn’t good for the thyroid, either, so if someone has Hashimoto’s or thyroid issues, it’s a big ‘no-no’.

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