Worcestershire Sauce.

Once you try this, you will never go back. Store bought Worcestershire is dead to me…strong words? Yup! Dead to me. This stuff is so unique and so great. It makes you realize how flavorless the store bought stuff is. Flavorless, you ask…how, it is the strongest stuff out there, but I promise you will see the difference. The greatest thing about this is that you control the flavor. Like cardamom? Add more. Like salt? Be a little heavy handed on the soy and anchovy. You will love this; long ingredient list, so easy to make.
Worcestershire Sauce. Ingredients 2 C white vinegar (Whole Foods has an organic, non-GMO one)
1⁄2 C Black Strap molasses
1⁄2 C soy sauce or coconut aminos
1⁄4 C tamarind concentrate
3 T yellow mustard seeds
3 T salt (Real, sea or kosher)
1 t whole black peppercorns
1 t whole cloves
1⁄2 t curry powder
5 cardamom pods, smashed with edge of knife
12 Piquin chilis, roughly chopped (or 6 chiles de árbol)
2 cloves garlic, smashed with edge of knife and peeled
1 cinnamon stick
2 anchovy, chopped
1 medium yellow onion, chopped
1 1⁄2″ piece ginger, peeled and finely chopped (if using organic no need to peel)
1⁄2 C sugar (cane, sucanat or coconut)
Combine all ingredients in a 2 quart saucepan and bring to a boil 0ver medium-high heat, boil for 10 minutes. Reduce the heat to medium-low and simmer, covered for 40-60 minutes, stirring occasionally. Cool in pot and then transfer to a mason jar. Refrigerate in the jar for 2 weeks, the strain solids and return to jar. Refrigerate for up to 8 months. Be sure to shake before using. Fall in love!


Filed under Condiments and Seasonings, Dairy Free

12 responses to “Worcestershire Sauce.

  1. Wow – that is a long list of ingredients. I pinned this so I’ll remember to do it some day.

  2. Isn’t it the longest list ever!! You can get away with omitting things here and there. I do it often if I don’t have one of the items on hand. Changes the flavor a bit, but it mixes it up too! Once you have the odd staples on hand it becomes easier to make when needed. Interesting concoction though, that a little jar of goodness takes so many ingredients to create. This recipes make about a quart, so you don’t need to make it too often. Hope you get to it someday and thanks for stopping by :)

  3. That is a long list, but the process couldn’t be more simple!

  4. Mammy, that is how I feel too. A very long list, but at least it is pretty hands off!!

  5. Evelyn Horsley

    This sounds so good I can’t wait to try it I have some of the ingredients but want to get them all so I can get the true flavor. Thank you for posting

  6. Laurie Senn Sagerman

    WOW, I almost clicked this off because of the long list of ingredients…but alas…did not, as usual it looks alot worse than it really is!!! Thanks, I am really getting addicted to making things myself,,,seems once you start it’s hard to stop!!! :) Laurie :)

  7. It’s soooooo worth it. And it makes a whole quart, but I promise it won’t be enough once you get hooked. I make it about every 2-4 months or so. We just love this stuff so much. Have fun :)

  8. katy

    I just finished off the store bought bottle and am looking into making this. I think I have most of the ingredients but not all. So what items are a must and what can be left out with out changing the taste too much.

  9. I often forget to get fresh ginger. Also, omitting one spice here or there will likely not make to much of an impact, same with the chilis. Next time I make this I am going to try without soy sauce. I can report back on how that goes. Let us know what you leave out and how the overall flavor is.

  10. Alright I have a version on the stove right now made with coconut aminos instead of soy. I also used powdered ginger and I did not have enough yellow mustard seeds, so I added half brown as well.

  11. Brittany R

    Pinned to make later. Quick question….do I need to refrigerate for two weeks then strain, then can it? Or can I can it the same day I make it?

  12. Hi Brittany,
    I have never canned this sauce, however, if you do not leave the whole spices and bits in the sauce for the duration your favor will not develop.


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