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.
Servings: 2 cups
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 403kcal | Carbohydrates: 77g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1678mg | Potassium: 1475mg | Fiber: 2g | Sugar: 70g | Vitamin A: 105IU | Vitamin C: 3.9mg | Calcium: 228mg | Iron: 5.2mg