Introduction

Homemade Worcestershire sauce offers a rich, complex flavor that elevates countless dishes from marinades to stews. Making it yourself allows you to customize the intensity and freshness of this classic condiment. With a few simple ingredients and some patience, you can create a deliciously tangy and savory sauce at home.

Homemade Worcestershire Sauce Recipe - Recipe Image

Ingredients

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled and chopped
6–8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 tablespoons kosher or canning salt
2 tablespoons brown sugar or maple syrup
1 tablespoon crushed red pepper flakes
1 tablespoon dry mustard
1 teaspoon whole cloves
1 teaspoon black peppercorns
1/2 teaspoon ground cinnamon

Instructions

Step 1: Pour boiling water over the raisins in a small bowl and allow them to soak for 15 minutes until softened. Drain and discard the water.
Step 2: Place the soaked raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic, and half of the vinegar (1 cup) into a food processor. Process until the mixture is smooth.
Step 3: Transfer the pureed mixture to a saucepan. Add the remaining ingredients including the rest of the vinegar. Bring the mixture to a boil, then remove it from heat.
Step 4: Pour the sauce into a 1-quart canning jar and seal it with a plastic lid. Store in a cool, dark place for at least 1 month to develop flavor. Longer aging will intensify the taste.
Step 5: Before using, strain the sauce through a fine mesh sieve to remove solids and achieve a smooth consistency.

Tips & Variations

If you prefer a milder flavor, reduce the amount of crushed red pepper flakes.
Maple syrup can be used instead of brown sugar for a subtle, unique sweetness.
Adjust the aging time depending on how strong and complex you want the flavor to be.
For a vegetarian version, omit anchovies and increase tamarind for tanginess.

Storage

Store the sealed Worcestershire sauce in a cool, dark place for at least one month before use. After opening, keep it refrigerated and use within 3 to 4 months for the best flavor. Reheat gently if the sauce thickens or crystallizes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How long does homemade Worcestershire sauce last?

Unopened and properly stored, it can last several months. Once opened, keep it refrigerated and use within 3 to 4 months for optimal freshness.

Can I use a blender instead of a food processor?

Yes, a blender works fine to puree the ingredients until smooth. Just ensure the mixture is not too thick to process easily.

Homemade Worcestershire Sauce Recipe

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4.6 from 112 reviews

This Homemade Worcestershire Sauce recipe offers a rich, tangy, and umami-packed condiment made from a blend of raisins, tamarind, anchovies, spices, and vinegar. Perfect for enhancing meats, marinades, dressings, and sauces, this version is made from scratch with natural ingredients and requires aging to develop deep flavors.

Author: Lena
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 1 month 30 minutes
Yield: About 1 quart 1x
Category: Condiment
Method: Stovetop
Cuisine: British

Ingredients

Scale

Soaking

1/4 cup raisins
1/4 cup boiling water

Main Mixture

1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6–8 garlic cloves, crushed
1 cup white vinegar (half of 2 cups, divided)

Additional Ingredients

1 cup white vinegar (remaining half of 2 cups, 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

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 excess moisture.
Blend the Base Ingredients: In a food processor, combine the softened raisins, molasses, tamarind paste, anchovies, coarsely chopped onion, chopped fresh ginger, crushed garlic cloves, and 1 cup of white vinegar. Process until the mixture becomes smooth and well combined.
Cook the Mixture: Transfer the pureed mixture into a saucepan. Add the remaining 1 cup of white vinegar, cardamom pods, kosher salt, brown sugar or maple syrup, crushed red pepper flakes, dry mustard, whole cloves, black peppercorns, and ground cinnamon. Bring the mixture to a boil over medium heat, then immediately remove it from the heat to preserve the fresh flavors.
Age the Sauce: Pour the hot sauce into a 1-quart canning jar and seal it with a plastic lid. Store the jar in a cool, dark place for at least 1 month to allow the flavors to deepen and mature; aging longer will intensify the taste further.
Strain Before Use: After aging, strain the sauce through a fine mesh sieve to remove solids and achieve a smooth Worcestershire sauce ready for use.

Notes

The aging process is essential for developing the characteristic Worcestershire flavor, so patience is key.
You can substitute maple syrup for brown sugar to achieve a different sweetness profile.
Ensure to use fresh vinegar and good-quality anchovies for the best flavor.
Store the sauce in the refrigerator once opened to maintain freshness.
Use a fine mesh sieve or cheesecloth to strain for a smoother consistency if desired.

Keywords: Worcestershire sauce, homemade sauce, condiment, umami sauce, anchovy sauce, tamarind sauce, fermented sauce