Worcestershire Sauce
A few dashes of this sweet-tart sauce lend tang and depth. Michael Kraus
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This delicious homemade worcestershire sauce recipe is bolder and bigger than its bottled cousin.

Yield: makes About 2 Cups

Ingredients

  • 2 cups distilled white vinegar
  • 12 cup molasses
  • 12 cup soy sauce
  • 14 cup tamarind concentrate
  • 3 tbsp. yellow mustard seeds
  • 3 tbsp. kosher salt
  • 1 tsp. whole black peppercorns
  • 1 tsp. whole cloves
  • 12 tsp. curry powder
  • 5 cardamom pods, smashed
  • 4 chiles de árbol, chopped
  • 2 cloves garlic, smashed
  • 1 anchovy, chopped
  • 1 yellow onion, chopped
  • 12 cup sugar
  • 1 (1″) stick cinnamon
  • 1 (1/2″) piece of ginger, peeled and crushed

Instructions

  1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

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