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Homemade Worcestershire Sauce Recipe

Worcestershire Sauce Recipe

I love making my own condiments and one of my favorites is this homemade Worcestershire sauce recipe. This flavorful sauce is complementary to many dishes.
Course Condiment
Cuisine English
Prep Time 15 minutes
Active Time 15 minutes
Fermenting Time 30 days
Total Time 30 days 30 minutes
Servings 32 tablespoons
Calories 20 kcal
Author Debra Maslowski

Ingredients

  • 1/4 cup canned anchovies
  • 6-7 garlic cloves
  • 2 cardamom pods
  • 1 small chunk of fresh ginger
  • 1 small white onion
  • 1/2 teaspoon cinnamon
  • 2 whole cloves
  • 1/2 teaspoon dry mustard
  • 1/3 cup raisins (or golden currants, or prunes)
  • 1 Tablespoon salt (try smoked salt for a different flavor)
  • 2 Tablespoons cane sugar
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1/4 cup hot water
  • 1 cup apple cider vinegar
  • 1/4 cup molasses (or sorghum)

Instructions

  1. Begin this Worcestershire sauce recipe by placing the raisins in a heatproof bowl and pouring the hot water over them. Wait 15 minutes or so for them to plump up, then drain.
  2. Puree the raisins, ginger onions and garlic in a food processor. Add about half the vinegar, enough to make a paste.
  3. Put this mixture in a saucepan and add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for about five minutes. Remove from heat.
  4. Pour this mixture into a quart jar and seal. Place the jar in a cool, dark place for about a month to mesh all the flavors together. You can leave it longer if you want a stronger flavor.
  5. When your homemade Worcestershire sauce recipe is finished, strain it into another jar and store in a cool, dark place.

Notes

There is no need to refrigerate this since the vinegar is acidic enough to keep it preserved.