How to Make Worcestershire Sauce
Oct 11, 2017, Updated Jul 27, 2022
Appearing in everything from Deviled Eggs to Olive Tapenade and my favorite Homemade Caesar Salad dressing, Worcestershire Sauce adds rich, meaty flavors to everything it touches. Unfortunately, the store-bought variety often includes sugar or, even worse, high fructose corn syrup.
Luckily, you can make it at home in minutes with pantry staples and a few Asian ingredients (all easy to find).
I started by toasting a variety of warm, fragrant spices in a dry skillet for a couple of minutes. While those cool, make a simple vinegar mixture with molasses, water, and fish sauce.
Also, if you prefer to work with actual anchovy filets instead of the paste, 5 anchovy filets, rinsed and minced may be substituted for the paste.
I included both fish sauce and anchovy paste for the best, most complex savory flavor. (Be sure to use a fish sauce without sugar such as Red Boat brand.) Many recipes also include tamarind paste, but I had trouble tracking this down and thought the sauce tasted great without it. Still, if you have it in your pantry, feel free to include it in the vinegar mixture in Step 2.
Sauté some shallots in olive oil until softened, then stir in the toasted spices, anchovy paste, and garlic. Whisk in the vinegar mixture, bring everything to a boil, and cool. Finally, finish the sauce by straining out all of the solids.
This delicious, flavorful Worcestershire Sauce tastes even better than the national brands you can find at your local grocery store. And you made it yourself, and that’s always the best way!
Homemade Worcestershire Sauce
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup distilled white vinegar
- 1/2 cup molasses
- 1/2 cup water
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste, optional
- 1 tablespoon olive oil
- 2 shallots, minced
- 2 teaspoons anchovy paste
- 4 cloves garlic, minced
- In a small dry skillet over medium heat, toast pepper, ginger, cinnamon, cloves, onion powder, and cayenne pepper until fragrant, 1 to 2 minutes. Transfer to small bowl.
- Meanwhile, in a medium bowl whisk vinegar, molasses, water, fish sauce and tamarind paste (if using) together.
- In a small saucepan over medium heat, heat oil until shimmering. Add shallots and cook until softened, about 5 minutes. Stir in spices, anchovy paste, and garlic until fragrant, about 30 seconds.
- Whisk in vinegar mixture, scraping up any fond on the bottom of the pan. Bring to boil, remove from heat, and cool 1 hour.
- Strain through fine-mesh sieve or cheesecloth into medium bowl, pressing down on the solids to extract as much liquid as possible. Discard solids.
- Transfer to jar with tight-fitting lid. Enjoy immediately or refrigerate for up to 6 months.