Homemade Worcestershire Sauce

Worcestershire Sauce.

Once you try this, you will never go back. Store bought Worcestershire is dead to me…strong words? Yup! Dead to me. This stuff is so unique and so great. It makes you realize how flavorless the store bought stuff is. Flavorless, you ask…how, it is the strongest stuff out there, but I promise you will see the difference. The greatest thing about this is that you control the flavor. Like cardamom? Add more. Like salt? Be a little heavy handed on the soy and anchovy. You will love this; long ingredient list, so easy to make.


Worcestershire Sauce.

Ingredients
2 C white vinegar

1⁄2 C Black Strap molasses

1⁄2 C soy sauce

1⁄4 C tamarind concentrate

3 T yellow mustard seeds

3 T kosher salt

1 t whole black peppercorns

1 t whole cloves

1⁄2 t curry powder

5 cardamom pods, smashed with edge of knife
12 Piquin chilis, roughly chopped (or 6 chiles de árbol)

2 cloves garlic, smashed with edge of knife and peeled
1 cinnamon stick

2 anchovy, chopped

1 yellow onion, chopped

1 1⁄2″ piece ginger, peeled and finely chopped

1⁄2 C sugar
Combine all ingredients in a 2 quart saucepan and bring to a boil 0ver medium-high heat, boil for 10 minutes. Reduce the heat to medium-low and simmer, covered for 40-60 minutes, stirring occasionally.


Cool in pot and then transfer to a mason jar. Refrigerate in the jar for 2 weeks, the strain solids and return to jar. Refrigerate for up to 8 months. Be sure to shake before using.
Fall in love!