Print

Homemade Worcestershire Sauce Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://kitchenwithkai.com/homemade-worcestershire-sauce-recipe/