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Homemade Worcestershire Sauce Recipe

Homemade Worcestershire Sauce

Wholesome Cove
This homemade Worcestershire sauce recipe creates a vibrant, deeply flavorful condiment that beats any store-bought version with its fresh ingredients and customizable flavor profile.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Condiment
Cuisine American
Servings 32 tablespoons
Calories 25 kcal

Equipment

  • Medium saucepan - 2-3 quarts or 2-3 liters
  • Wooden spoon or silicone spatula
  • Fine-mesh strainer
  • Cheesecloth - optional, for extra smooth straining
  • Large bowl - for straining into
  • Measuring cups and spoons
  • Funnel
  • Glass bottles or jars with tight-fitting lids
  • Cutting board and knife

Ingredients
  

  • 2 cups apple cider vinegar - 475ml
  • 0.5 cup dark molasses - 120ml
  • 0.25 cup soy sauce - 60ml, or tamari
  • 0.25 cup brown sugar - 50g, packed
  • 2 tablespoons tamarind paste - 30ml, or concentrate
  • 1 tablespoon lemon juice - fresh (about 0.5 lemon)
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic - minced
  • 1 small onion - finely chopped, about 0.5 cup or 75g
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper - adjust to taste
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground cardamom - optional
  • 4 fillets anchovy fillets - minced, or 1 tablespoon anchovy paste

Instructions
 

  • Finely chop onion, mince garlic, and mince anchovies.
  • Combine all ingredients in a medium saucepan, whisking thoroughly.
  • Bring mixture to a rolling boil over medium-high heat, then boil for 2-3 minutes.
  • Reduce heat to medium-low and simmer uncovered for 40-45 minutes, stirring every 8-10 minutes, until reduced by one-third and syrupy.
  • Test consistency by coating a spoon with sauce; it should leave a clean line when a finger is drawn through.
  • Strain sauce through a fine-mesh strainer into a large bowl, pressing solids gently to extract liquid.
  • Cool sauce to room temperature, then funnel into sterilized glass bottles.
  • Refrigerate for at least 2 weeks before using, shaking gently once per day during the first few days.

Notes

  • Do not skip the anchovies - they provide essential umami depth without adding fishy flavor to the final sauce.
  • Use authentic tamarind paste rather than substituting with lemon or lime juice for that distinctive complex tang.
  • Maintain a gentle, steady simmer rather than a rapid boil to develop deeper flavor without bitterness.
  • Strain thoroughly through cheesecloth for an ultra-smooth, professional-looking sauce.
  • Allow the sauce to age for a full 2 weeks in the refrigerator - this is crucial for flavors to meld and mellow.
  • This recipe is highly customizable: increase cayenne for heat, add liquid smoke for smokiness, or triple the garlic for a more pungent version.
  • Store homemade Worcestershire sauce in the refrigerator at all times for up to 6 months.
  • This sauce can be frozen in ice cube trays for up to 1 year; each cube equals about 2 tablespoons.
  • If your sauce becomes too thick during storage, thin it with a small amount of water or apple cider vinegar.
  • For a vegetarian version, replace anchovies with 2 tablespoons of miso paste and 1 additional teaspoon of soy sauce.

Nutrition

Serving: 1tablespoonCalories: 25kcalCarbohydrates: 6gProtein: 0.5gCholesterol: 1mgSodium: 180mgPotassium: 45mgSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg
Keyword DIY pantry staple, fermented sauce, homemade-condiment, steak sauce, umami sauce
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