Worcestershire sauce may or may not contain gluten. Check the ingredients before adding Worcestershire sauce to your meal.
Worcestershire sauce is a thick brown condiment that adds a savory, umami flavor to dishes. This sauce was created in Worcestershire, England in the early 1800s, which is where it gets its name from, although it may have actually evolved from kecap manis, a thick and sweet Indonesian soy sauce.
It is commonly used in dishes like Caesar salad, oysters, deviled eggs, meatloaf, Köttbulle (Swedish meatballs), Tonkatsu sauce, and in Bloody Marys. It’s a good addition to most stews and beef dishes.
The original Worcestershire sauce included barley malt vinegar, making it unsafe for someone with celiac disease or non-celiac gluten sensitivity. However, there are many different versions of Worcestershire sauce, including gluten-free versions. Many modern versions use white vinegar instead, which is a safe, gluten-free alternative to barley malt vinegar.
Generally, Worcestershire sauce includes vinegar, molasses, sugar, shallots and or garlic, and spices like cloves or celery seed. Some versions include tamarind or fermented anchovies, making it unsuitable for those with fish allergies.
If you don’t have a gluten-free Worcestershire sauce on hand, try these substitutions to get a similar flavor:
Opt-in to stay up-to-date on the latest news.Yes, I want to advance research No, I'd prefer not to