Homemade Worcestershire Sauce Recipe

Whip up a bolder version of this classic condiment right on your stovetop

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

Worcestershire Sauce
This delicious homemade version 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.