homemade worcestershire sauce

Homemade Worcestershire Sauce

With only ten minutes of hands-on time, Homemade Worcestershire Sauce is an easy pantry staple to make yourself! Rich with fragrant spices and lots of savory notes, enjoy the sauce immediately or refrigerate for up to 6 months.

Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 15 minutes
Yield 2 cups
Calories 403 kcal
Author Meggan Hill


  • 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


  1. 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. 
  2. Meanwhile, in a medium bowl whisk vinegar, molasses, water, fish sauce and tamarind paste (if using) together. 
  3. 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. 
  4. Whisk in vinegar mixture, scraping up any fond on the bottom of the pan. Bring to boil, remove from heat, and cool 1 hour. 
  5. Strain through fine-mesh sieve or cheesecloth into medium bowl, pressing down on the solids to extract as much liquid as possible. Discard solids. 
  6. Transfer to jar with tight-fitting lid. Enjoy immediately or refrigerate for up to 6 months. 
    homemade worcestershire sauce