Beer makes batters better, meat more tender, and sauces more flavorful.
REAL Worcestershire Sauce
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That's right, you can make your own Worcestershire sauce at home!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
ingredients
1 onion, coarsely chopped
2 cloves garlic, smashed
1 1/4 inch slice ginger
3 tablespoons yellow mustard seeds
1 teaspoon whole peppercorns
1/2 teaspoon crushed red pepper flakes
1 inch cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon cardamom pods
2 cups white vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
1 crushed anchovy fillet
1/2 cup water
directions
Combine the onion, garlic, ginger, mustard seeds, peppercorns, red pepper flakes, cinnamon stick, cloves, cardamom pods, vinegar, molasses, soy sauce, and tamarind pulp in a large saucepan over medium-high heat. Bring the liquid to a boil then reduce the heat to a low simmer. Let the mixture simmer for 45 minutes, uncovered.
Combine the salt, curry powder, crushed anchovy, and water in a small bowl. Mix well then add to the saucepan. Stir the mixture well for one minute then remove the pan from the heat.
Let the sauce cool, then transfer if to an airtight container (glass or stainless steel as plastic may stain). Place the Worcestershire sauce in the refrigerator for two weeks. Turn the container gently about once a day to lightly mix the ingredients.
After 2 weeks, strain the Worcestershire sauce through a sieve lined with a double layer of cheesecloth. Transfer the sauce to a clean jar or other container and store in the refrigerator for up to 3 months. Shake the Worcestershire sauce before using each time.
nutrition data
30 calories, 0 grams fat, 7 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in fat.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
October 30, 2017
I have tried both Worcestershire Sauce, and Worcestershire Sauce (with out the Anchovy) and like them both. This one has more spices that I like. I did leave out the Anchovy because I can not have fish. Both are very good and will be making them when I need them. I enjoy making my own spices. Thank a lot.
January 10, 2011
This is a great recipe, but it can be improved. Use only naturally brewed Japanese soy sauce, substitute shallots for half the onions, add a small amount of lime and lemon juice and 1/4 cup of dark brown cane sugar. Age it in an oak barrel for four months. Perfect!
August 11, 2009
While the other recipes i reviewed on here for WS this actually has all the ingredients that are in WS. the nice thing is Lea and perrins uses high fructose corn syrup and that has been eliminated. L and P used to use plain sugar but cost cutting made them cheapen the recipe.