Worcestershire Sauce
A few dashes of this sweet-tart sauce lend tang and depth. Michael Kraus

This delicious homemade worcestershire sauce recipe is bolder and bigger than its bottled cousin.

Worcestershire Sauce Homemade Worcestershire Sauce Recipe
This delicious homemade version is bolder and bigger than its bottled cousin.
Yield: makes About 2 Cups


  • 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


  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.