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Homemade Worcestershire Sauce Recipe

User Rating 3.5 Star Rating (4 Reviews)

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Consider making your own Worcestershire sauce at home. It does contain a lot of ingredients, but the method is very simple and easy.

Prep Time: 15 minutes

Cook Time: 3 hours, 15 minutes

Total Time: 3 hours, 30 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 2 large sweet onions, roughly chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapenos, seeds removed and minced
  • 1/4 cup chopped canned anchovies
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 3 cups white vinegar
  • 1 cup dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced

Preparation:

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

Yield: about 6 cups

User Reviews

Reviews for this section have been closed.

 5 out of 5
Worchestershire Sauce, Member KyoshiClayton

I made the sauce according to the recipe on this page with two small deviations. Since I am in low-salt mode I cut back on the anchovies, using a tablespoon of chopped fillets. Heeding the advice of a previous reviewer, I used half a lime. The result was about a quart of dark brown sauce that tasted wonderful on burgers. It does have a citrus ""zing"" that is a surprise at first. I got out the bottle of Lea & Perkins and tasted the ""real thing"" for comparison. The orange-juice taste really is there, no doubt. Perhaps the two-year aging period lets some of the citrus ""edge"" mellow away. It was well-worth making if you can find the tamarind paste. I had to buy it from Amazon!

48 out of 49 people found this helpful.

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