Worcestershire Sauce substitutes

Per 1 tbsp Worcestershire: 1 tbsp soy sauce + 1/2 tsp cider vinegar + 1/4 tsp sugar + a pinch of ground ginger

Keeps the umami, flavour and acid roles.

Saltier and missing the tamarind fruitiness. Use tamari instead of soy if you need it gluten-free.

Per 1 tbsp: 2 tsp soy sauce + 1 tsp tamarind concentrate

Keeps the umami, flavour and acid roles.

The tamarind gets you much closer than vinegar alone, but this is vegan so it lacks the anchovy backbone.

Per 1 tbsp: 1 tbsp soy sauce + half an anchovy fillet mashed to a paste + 1/4 tsp cider vinegar

Keeps the umami, flavour and acid roles.

Closest on the fermented-fish depth. Mash the anchovy thoroughly and cook it out, or you get salty specks.

Per 1 tbsp: 2 tsp fish sauce + 1 tsp lime juice or tamarind + 1/4 tsp brown sugar

Keeps the umami, flavour and acid roles.

Sharper and more pungent raw. Add it early so it simmers down rather than stirring it in at the end.

Per 1 tbsp: 2 tsp balsamic vinegar + 1 tsp soy sauce

Keeps the umami, flavour and acid roles.

Sweeter and more acidic than Worcestershire. Good in burgers and marinades, wrong in a Bloody Mary or a Caesar dressing.

Per 1 tbsp: 2 tsp light miso loosened with 1 tsp water, plus 1 tsp cider vinegar and a pinch of sugar

Keeps the umami, flavour and acid roles.

Vegan and anchovy-free, but rounder and less sharp. Whisk it completely smooth or it leaves lumps in a thin sauce.