Introduction

Homemade Worcestershire sauce offers a rich, tangy, and slightly sweet condiment that enhances a wide variety of dishes. Making it from scratch allows you to customize the flavors and enjoy a fresher, more vibrant sauce than store-bought versions.

Homemade Worcestershire Sauce Recipe - Recipe Image

Ingredients

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled and chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 tablespoons kosher or canning salt
2 tablespoons brown sugar or maple syrup
1 tablespoon crushed red pepper flakes
1 tablespoon dry mustard
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground cinnamon

Instructions

Step 1: Pour boiling water over the raisins in a small bowl and let them soak for 15 minutes until softened. Drain and discard the water.
Step 2: Combine the soaked raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic, and 1 cup of the vinegar in a food processor. Blend until the mixture is smooth.
Step 3: Transfer the pureed mixture to a saucepan and add the remaining vinegar along with the cardamom pods, salt, brown sugar or maple syrup, red pepper flakes, dry mustard, cloves, peppercorns, and cinnamon. Stir well and bring to a boil over medium heat.
Step 4: Remove the saucepan from heat and pour the sauce into a clean 1-quart canning jar. Seal with a plastic lid and store in a cool, dark place for at least 1 month to allow the flavors to develop. Longer aging will intensify the taste.
Step 5: After aging, strain the sauce through a fine mesh sieve before using to remove any solids for a smooth finish.

Tips & Variations

Use maple syrup instead of brown sugar for a slightly different sweetness and a hint of maple flavor.
For a spicier sauce, increase the crushed red pepper flakes or add a dash of cayenne pepper.
If anchovies are unavailable or to make a vegetarian version, consider using a miso paste substitute for umami depth.
Stir the sauce occasionally during the aging process to help meld the flavors evenly.

Storage

Store the sealed sauce in a cool, dark place for at least one month to develop its flavor. Once opened, keep it refrigerated and use within 3 to 6 months for best quality. Reheat gently if needed before use, but typically it is used at room temperature as a condiment.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip aging the sauce?

Aging the sauce is key for developing the complex flavors characteristic of Worcestershire sauce. While you can use it immediately, the taste will be stronger and more balanced after at least one month of aging.

Is tamarind paste essential?

Yes, tamarind paste provides the distinctive tangy flavor unique to Worcestershire sauce. If you can’t find it, tamarind concentrate or a small amount of vinegar with lime juice can be a substitute, but the flavor will differ slightly.

Homemade Worcestershire Sauce Recipe

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4.6 from 121 reviews

This Homemade Worcestershire Sauce recipe delivers a rich, tangy, and complex condiment made from scratch using natural ingredients like molasses, tamarind paste, anchovies, and a blend of spices. Perfect for adding depth to your marinades, dressings, and sauces, this version allows you to customize flavors while avoiding preservatives and artificial additives found in store-bought varieties. The sauce requires an aging time of at least one month to develop its signature bold taste.

Author: Kai
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 month and 30 minutes
Yield: About 1 quart 1x
Category: Condiment
Method: Stovetop
Cuisine: British

Ingredients

Scale

Soaking

1/4 cup raisins
1/4 cup boiling water

Main Ingredients

1/2 cup un-sulfured molasses
1/4 cup tamarind paste
1 (2-ounce) can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6–8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp kosher or canning salt
2 Tbsp brown sugar or maple syrup
1 Tbsp crushed red pepper flakes
1 Tbsp dry mustard
1 tsp whole cloves
1 tsp black peppercorns
1/2 tsp ground cinnamon

Instructions

Soften the Raisins: Pour boiling water over the raisins in a small bowl and allow them to soak for 15 minutes until softened. Drain and discard the soaking water to remove any bitterness and hydrate the raisins for blending.
Blend Primary Ingredients: Combine the soaked raisins, molasses, tamarind paste, anchovies, coarsely chopped onion, chopped ginger, crushed garlic cloves, and 1 cup of white vinegar in a food processor. Process the mixture until it becomes smooth and uniform in texture, ensuring the anchovies and aromatics are fully incorporated.
Cook the Mixture: Pour the pureed blend into a saucepan and add the remaining 1 cup of white vinegar alongside the cardamom pods, kosher salt, brown sugar or maple syrup, crushed red pepper flakes, dry mustard, whole cloves, black peppercorns, and ground cinnamon. Bring the entire mixture to a boil over medium heat, then immediately remove it from heat to preserve the delicate balance of flavors.
Store and Age: Transfer the hot sauce into a 1-quart canning jar and seal tightly with a plastic lid. Store the jar in a cool, dark place and allow the sauce to age for at least one month. This extended aging period is crucial for the flavors to mature and meld together into the signature Worcestershire taste.
Strain and Use: After the aging process, strain the sauce through a fine mesh sieve to remove solids, resulting in a smooth sauce ready to use in marinades, dressings, or as a condiment.

Notes

Allowing the sauce to age for longer than one month will intensify its flavor.
The anchovies contribute umami depth but can be omitted for a vegetarian version.
Use unsulfured molasses for the best flavor and color.
Store the sauce in the refrigerator after opening to maintain freshness.
The spice quantities can be adjusted based on your flavor preferences, especially the red pepper flakes for heat.

Keywords: homemade Worcestershire sauce, homemade condiment, umami sauce, tangy sauce, Worcestershire recipe, anchor sauce substitute