Worcestershire sauce substitute: what to use
An empty bottle needn't hold up dinner. Start with soy sauce, then add the tang and sweetness your dish needs.
Quick answer
The closest pantry Worcestershire sauce substitute is 1 tablespoon (15 ml) soy sauce plus 1/4 teaspoon (1.25 ml) vinegar or lemon juice and a pinch of sugar per tablespoon (15 ml) of Worcestershire. Soy sauce alone also works 1:1 in stews and marinades, though it tastes saltier and less sour. For dressings or glazes, balsamic vinegar is another option.
Choose a swap for your dish
| Swap | Per 1 tablespoon (15 ml) Worcestershire | Best for | What changes |
|---|---|---|---|
| Soy sauce, vinegar and sugar | 1 tablespoon (15 ml) soy sauce + 1/4 teaspoon (1.25 ml) vinegar + a pinch of sugar | An all-purpose pantry replacement | Close balance; lacks the fermented spice flavor |
| Soy sauce alone | 1 tablespoon (15 ml) | Stews and marinades | Saltier, less sour |
| Fish sauce | About 1/2 tablespoon (7.5 ml), plus a little sugar and vinegar | Dishes where a strong savory flavor fits | Very pungent; contains fish |
| Balsamic vinegar | 1 tablespoon (15 ml) | Dressings and glazes | Sweeter; lacks umami unless you add soy sauce |
Mix the soy sauce blend in a small bowl before adding it to the food. If the recipe also calls for salt, hold some back until you have tasted the finished sauce. Soy sauce can supply more salt than you need.
What Worcestershire brings to a recipe
Worcestershire is a fermented sauce made with vinegar, molasses, sugar, anchovies, tamarind, onion, garlic and spices. A small amount adds salt and savory depth, with sourness and sweetness behind it. That balance explains why plain vinegar can make a dish sharp without giving it the same flavor.
In a stew, the soy sauce blend is a useful starting point because the other ingredients contribute plenty of flavor. In a dressing, you taste the replacement more clearly. Try a little dressing on a leaf before changing the whole bowl.
Tamarind and anchovy options
Tamarind paste thinned with water and a little soy sauce comes close to Worcestershire's sourness. Pastes vary in concentration, so taste before adding more. Avoid setting a fixed ratio when your paste may be much stronger than another brand.
For Caesar dressing or a Bloody Mary, anchovy paste with a dash of vinegar can supply the savory bite. It still contains fish. Neither this nor fish sauce is a vegetarian replacement.
A flavor swap will not thicken a thin sauce. If that is the problem, use a separate thickener; the cornstarch substitute guide explains your options.
Names on bottles in other countries
- Spain and Latin America: salsa inglesa.
- Brazil: molho inglês.
- Germany: Worcestersauce.
- Indonesia: saus inggris or Worcestershire sauce.
You may already have the right sauce under a different name. Check the label before buying another bottle, especially if you need a version without fish.
When to keep the original
If Worcestershire is the main flavor of a dipping sauce or drink, the difference will be noticeable. Use the original when that familiar flavor matters, or accept that the substitute will taste different. For vegetarian cooking, choose a labeled vegan Worcestershire or the soy sauce blend. Use gluten-free tamari in place of soy sauce when needed, and check the other labels too.
Questions
Can I use soy sauce instead of Worcestershire sauce?
Yes, use it 1:1 in marinades and stews. It is saltier and less sour, so the vinegar and sugar blend gives you a closer balance.
Can balsamic vinegar replace Worcestershire sauce?
Use it 1:1 in dressings and glazes. Expect more sweetness and less savory depth; a little soy sauce adds some of that missing umami.
Is Worcestershire sauce vegetarian?
Traditional Worcestershire contains anchovies. Vegan versions exist, or you can use the soy sauce, vinegar and sugar mixture.
Can I leave Worcestershire sauce out?
In a stew or marinade that uses a small amount, you can leave it out and taste before seasoning. The dish will lose some tang and savory depth.
Is fish sauce the same as Worcestershire sauce?
No. Fish sauce is much more pungent; start with about half the amount and add a little sugar and vinegar to balance it.
Keep reading
- Ingredient substitutesCornstarch substitute for thickening and fryingReplace cornstarch with flour, potato starch, arrowroot, tapioca or rice flour. Find the ratios, slurry method and best swaps for crispy coatings.
- Ingredient substitutesPick a heavy cream substitute that fits the dishFind a heavy cream substitute for sauces, soups, baking or whipping. Get milk-and-butter ratios, dairy-free options and cream names abroad.