Homemade Worcestershire Sauce

Homemade Worcestershire Sauce

Tangy, savory, and deeply spiced, this simmered sauce beats the bottled version by a mile.

Make ahead Makes 16 oz Calories 22/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Soy, Wheat

This from-scratch Worcestershire sauce simmers vinegar, molasses, tamarind, and warm spices into a dark, tangy condiment with layers of savory depth. Anchovies dissolve into the base for umami richness while aromatics like garlic, onion, and clove round out the flavor. Let it rest for a few days before using so the flavors meld into something closer to the classic bottled sauce.

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup molasses
  • 1/4 cup soy sauce
  • 2 tablespoons tamarind paste
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 4 anchovy fillets, minced
  • 1/2 cup yellow onion, finely chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 stick cinnamon
  • 1 lemon, zested and juiced
  • 1/2 teaspoon kosher salt

Method

  1. In a 6-quart saucepan, combine the apple cider vinegar, molasses, soy sauce, tamarind paste, water, and brown sugar. Whisk until the tamarind paste breaks down and the mixture is smooth.

  2. Add the minced anchovy fillets, chopped onion, smashed garlic, ginger, cinnamon, mustard, cloves, black pepper, cayenne, cinnamon stick, lemon zest, lemon juice, and salt to the saucepan. Stir to combine.

  3. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until reduced by about a third and thickened slightly.

  4. Remove the pan from the heat and let the sauce cool to room temperature.

  5. Strain the sauce through a fine-mesh sieve into a bowl, pressing solids with a spoon to extract all the liquid. Discard the solids.

  6. Pour the strained sauce into a clean glass bottle or jar with a tight-fitting lid.

  7. Refrigerate and let the sauce mellow for at least 3 days before using, shaking occasionally, for the fullest flavor.

Rate this recipe

★ 4.5 (1)

Homemade Worcestershire Sauce

This from-scratch Worcestershire sauce simmers vinegar, molasses, tamarind, and warm spices into a dark, tangy condiment with layers of savory depth. Anchovies dissolve into the base for umami richness while aromatics like garlic, onion, and clove round out the flavor. Let it rest for a few days before using so the flavors meld into something closer to the classic bottled sauce.

Make ahead 16 oz 22 cal

Ingredients

  • 1 1/2 cups apple cider vinegar
  • 1/2 cup molasses
  • 1/4 cup soy sauce
  • 2 tablespoons tamarind paste
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 4 anchovy fillets, minced
  • 1/2 cup yellow onion, finely chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 stick cinnamon
  • 1 lemon, zested and juiced
  • 1/2 teaspoon kosher salt

Method

  1. 1

    In a 6-quart saucepan, combine the apple cider vinegar, molasses, soy sauce, tamarind paste, water, and brown sugar. Whisk until the tamarind paste breaks down and the mixture is smooth.

  2. 2

    Add the minced anchovy fillets, chopped onion, smashed garlic, ginger, cinnamon, mustard, cloves, black pepper, cayenne, cinnamon stick, lemon zest, lemon juice, and salt to the saucepan. Stir to combine.

  3. 3

    Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until reduced by about a third and thickened slightly.

  4. 4

    Remove the pan from the heat and let the sauce cool to room temperature.

  5. 5

    Strain the sauce through a fine-mesh sieve into a bowl, pressing solids with a spoon to extract all the liquid. Discard the solids.

  6. 6

    Pour the strained sauce into a clean glass bottle or jar with a tight-fitting lid.

  7. 7

    Refrigerate and let the sauce mellow for at least 3 days before using, shaking occasionally, for the fullest flavor.