Homemade Worcestershire Sauce Recipe

Name: Worcestershire Sauce
Total time: PT0D0H0M
Yield: makes About 2 Cups
Ingredients: 2 cups distilled white vinegar; 1 ⁄ 2 cup molasses; 1 ⁄ 2 cup soy sauce; 1 ⁄ 4 cup tamarind concentrate; 3 tbsp. yellow mustard seeds; 3 tbsp. kosher salt; 1 tsp. whole black peppercorns; 1 tsp. whole cloves; 1 ⁄ 2 tsp. curry powder; 5 cardamom pods, smashed; 4 chiles de árbol, chopped; 2 cloves garlic, smashed; 1 anchovy, chopped; 1 yellow onion, chopped; 1 ⁄ 2 cup sugar; 1 (1") stick cinnamon; 1 (1/2") piece of ginger, peeled and crushed

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

Serves
makes About 2 Cups

MICHAEL KRAUS

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

Ingredients

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

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Instructions

Step 1

Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.

Step 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.

Step 3

Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
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.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.