Description
This Homemade Worcestershire Sauce recipe creates a rich, tangy, and complex condiment combining raisins, molasses, tamarind, anchovies, vinegar, and a blend of spices. It is blended smooth, simmered to meld flavors, and then aged for at least one month to develop its signature depth. Ideal for enhancing meats, marinades, dressings, and sauces.
Ingredients
Scale
Main Ingredients
- 1/4 cup raisins
- 1/4 cup boiling water
- 1/2 cup un-sulfured molasses
- 1/4 cup tamarind paste
- 2-ounce can anchovies
- 1 onion, coarsely chopped
- 1-inch piece fresh ginger, peeled & chopped
- 6–8 garlic cloves, crushed
- 2 cups white vinegar, divided
Spices & Seasonings
- 2 cardamom pods
- 2 Tbsp kosher or canning salt
- 2 Tbsp brown sugar or maple syrup
- 1 Tbsp crushed red pepper flakes
- 1 Tbsp dry mustard
- 1 tsp whole cloves
- 1 tsp black peppercorns
- 1/2 tsp ground cinnamon
Instructions
- Soften Raisins: Pour boiling water over the raisins in a small bowl and let them stand for 15 minutes until softened. Drain and discard the soaking water.
- Blend Ingredients: In a food processor, combine the softened raisins, molasses, tamarind paste, anchovies, coarsely chopped onion, peeled and chopped ginger, crushed garlic cloves, and half of the white vinegar (1 cup). Process everything until the mixture is completely smooth.
- Simmer Mixture: Transfer the pureed mixture into a saucepan and add the remaining vinegar along with all the spices and seasonings — cardamom pods, kosher salt, brown sugar or maple syrup, crushed red pepper flakes, dry mustard, whole cloves, black peppercorns, and ground cinnamon. Bring the mixture to a boil, then immediately remove it from the heat.
- Age the Sauce: Pour the hot mixture into a 1-quart canning jar and seal it with a plastic lid. Store the jar in a cool, dark place and allow the sauce to age for at least 1 month. The aging process deepens and enhances the flavors.
- Strain Before Use: After the aging period, pour the sauce through a fine mesh sieve to remove solids, resulting in a smooth Worcestershire sauce ready for use in your recipes.
Notes
- The aging process is essential for developing the characteristic complex flavors of Worcestershire sauce; longer aging results in stronger taste.
- If you prefer a slightly sweeter sauce, use maple syrup instead of brown sugar.
- Make sure to use un-sulfured molasses for the best flavor and color.
- The sauce can be stored in the refrigerator for several months after aging and straining.
- Adjust the red pepper flakes to control the heat level according to your preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Blending
- Cuisine: British-American
Keywords: Homemade Worcestershire sauce, Worcestershire sauce recipe, DIY condiment, savory sauce, tangy sauce, fermented sauce alternative
