Homemade Worcestershire Sauce Recipe
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.
- 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
Find it online: https://cheflenacooks.com/homemade-worcestershire-sauce-recipe/
