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!

This is my second attempt at this recipe, but it was so intriguing that I had to try again. My second attempt followed the recipe exactly (except I had no dark beer and used regular) BUT I omitted the lime. My first attempt was so filled with the aftertaste of lime that I had to eliminate it. The second batch is WONDERFUL. It is not much like that you get in a bottle, but it is a delightful flavor for me and I can see that it would substitute and improve any recipe that would call for Worcestershire. It will be an unusual gift for anyone!

I actually read the prior review on this sauce before making it. Good thing I wasn't discouraged, because it came out very good and I made it just as printed. Of course, I didn't expect it to be like the bottled commercial garbage. It was much better. Flavors were more vibrant.

This is not a recipe to be used with anything edible. I used it to stain the siding on my barn.