Worcestershire Sauce
This homemade worcestershire sauce delivers complex, tangy flavor without artificial ingredients or preservatives. You'll taste the difference immediately with its bright, balanced profile that enhances everything from grilled meats to bloody marys, and you can adjust the sweetness, spice level, and tang to your personal preference.
Equipment
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Glass storage bottles or jars with tight-fitting lids
- Measuring cups and spoons
- Funnel optional, for easier bottling
Ingredients
- 1 cup apple cider vinegar 240ml
- ⅓ cup blackstrap molasses 80ml
- ¼ cup soy sauce 60ml, or tamari for gluten-free
- ¼ cup tamarind paste 60ml
- 3 tablespoons water 45ml
- 2 tablespoons fresh lemon juice 30ml
- 1 tablespoon brown sugar 15g
- 1 teaspoon salt 6g
- ½ teaspoon black pepper 1g
- ½ teaspoon mustard powder 1g
- ½ teaspoon onion powder 1g
- ½ teaspoon garlic powder 1g
- ¼ teaspoon ground ginger 0.5g
- ¼ teaspoon ground cloves 0.5g
- ¼ teaspoon ground cinnamon 0.5g
- ⅛ teaspoon cayenne pepper optional, for heat
- 2 anchovy fillets finely minced, or 1 teaspoon anchovy paste
Instructions
- Pour apple cider vinegar into medium saucepan and add molasses, soy sauce, tamarind paste, and water. Whisk until tamarind paste is fully incorporated with no lumps remaining.
- Stir in lemon juice and brown sugar until dissolved. Add all spices (salt, black pepper, mustard powder, onion powder, garlic powder, ginger, cloves, cinnamon, and optional cayenne) and whisk thoroughly.
- Finely mince anchovy fillets into a paste-like consistency (or use anchovy paste) and whisk into the mixture until completely incorporated.
- Place saucepan over medium heat and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered for 25-30 minutes, stirring occasionally, until sauce reduces by one-third and thickens to a syrup-like consistency.
- Remove from heat and cool for 5-10 minutes. Pour sauce through fine-mesh strainer into a bowl, pressing gently with a spoon to extract all liquid without forcing solids through.
- Pour strained sauce into clean glass bottles or jars using a funnel if needed. Seal tightly and allow to cool completely to room temperature before refrigerating for at least 24 hours before using.
Notes
- Use fresh spices for best flavor - ground spices lose potency quickly, so check that yours smell strong and aromatic
- Don't skip the anchovy - it's essential for authentic umami flavor and won't make the sauce taste fishy when properly incorporated
- Age for better flavor - the sauce improves significantly after 2-3 days in the refrigerator and continues developing complexity for up to 2 weeks
- Store in refrigerator for up to 6 months when properly sealed in clean glass bottles with tight-fitting lids
- Shake before using as natural settling occurs over time
- For vegan version: omit anchovies and add an extra tablespoon of soy sauce plus ½ teaspoon liquid smoke
- Regular molasses can substitute for blackstrap, though it will be slightly sweeter - reduce brown sugar by 1 teaspoon to compensate
- If you can't find tamarind paste, substitute with 2 tablespoons lime juice mixed with 1 tablespoon brown sugar
- Sterilize bottles with hot soapy water before bottling to extend shelf life
- Perfect for marinades, bloody marys, burgers, stews, salad dressings, and roasted vegetables
Nutrition
Serving: 1tablespoonCalories: 15kcalCarbohydrates: 4gProtein: 0.5gSodium: 180mgPotassium: 45mgSugar: 3gVitamin C: 2mgCalcium: 2mgIron: 4mg
Tried this recipe?Let us know how it was!