Best 5 The Best Worcestershire Sauce Recipes

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In the culinary world, Worcestershire sauce stands as a versatile and iconic condiment, adding a burst of savory and tangy flavor to countless dishes. Originating in the English town of Worcester, this fermented sauce has captivated taste buds for over two centuries. With its distinctive taste profile and ability to enhance any meal, Worcestershire sauce has earned its place as a pantry staple. If you seek to embark on a culinary journey to create your own homemade version of this beloved sauce, let us guide you through the process. We will delve into the secrets of crafting the perfect Worcestershire sauce, ensuring that you impress your palate and elevate your culinary creations to new heights.

Let's cook with our recipes!

HOMEMADE WORCESTERSHIRE SAUCE RECIPE



Homemade Worcestershire Sauce Recipe image

Homemade Worcestershire sauce contains a lot of ingredients, but easy-to-follow recipe steps make the process simple.

Provided by Peggy Trowbridge Filippone

Categories     Sauce     Ingredient

Time 5h35m

Number Of Ingredients 18

2 tablespoons olive oil
2 large sweet onions (roughly chopped)
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños (seeds removed and minced)
1/4 cup anchovies (chopped)
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon (thinly sliced)
1 lime (thinly sliced)

Steps:

  • Use in your favorite recipes and enjoy.

Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 27 mg, Sugar 5 g, Fat 0 g, ServingSize 6 cups (96 servings), UnsaturatedFat 0 g

THE BEST WORCESTERSHIRE SAUCE



The Best Worcestershire Sauce image

I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!

Provided by SavedbyGrace

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 17

2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind paste
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de arbol, chopped (I have always left these out)
2 garlic cloves, smashed
1 inch cinnamon stick
1 anchovy, chopped
1 yellow onion, chopped
1/2 inch piece fresh ginger, peeled and smashed
1/2 cup sugar (I have used demerara sugar with great results)

Steps:

  • Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  • Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  • Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
  • *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

WORCESTERSHIRE SAUCE



Worcestershire Sauce image

This is the real deal folks. The recipe is a bit lengthy and a bit involved but you won't be disappointed. I reduce the final mixture to concentrate flavor, leave it thin and it's Lea & Perrins. Recipe volume can be increased 4 times without flavour loss.

Provided by Mr. Sauce

Categories     Stocks

Time 2h20m

Yield 500 ml

Number Of Ingredients 18

2 cups white vinegar
1/2 cup blackstrap molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp or 6 tablespoons lemon juice
3 tablespoons pickling salt
1 cup onion (chopped)
3 tablespoons mustard seeds
1/2 teaspoon red pepper flakes
2 garlic cloves (Crushed)
1 teaspoon whole black peppercorn
1/2 teaspoon ground ginger
1 inch cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
1/2 teaspoon curry powder
5 anchovy fillets
1/2 cup water
1/2 cup sugar (to be caramelized separately)

Steps:

  • In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
  • Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
  • Add spice bag to simmering mixture, simmer covered for another 30 minutes.
  • In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
  • In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
  • Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
  • When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
  • Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
  • On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
  • Strain mixture through a wire strainer into a separate pot, discard pulp.
  • Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
  • Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
  • Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
  • Allow to cool, store in cupboard for 2 weeks before use.
  • Keeps indefinitely sealed, refrigerate after opening.

Nutrition Facts : Calories 2.6, Sodium 60, Carbohydrate 0.5, Sugar 0.3, Protein 0.1

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

This is a quick and easy recipe I made with my son.

Provided by mlally

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 9

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Steps:

  • Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 151.3 mg, Sugar 1.2 g

WORCESTERSHIRE SAUCE



Worcestershire Sauce image

Provided by Amanda Hesser

Categories     condiments

Time 15m

Yield Makes 3 to 4 cups

Number Of Ingredients 12

1 teaspoon grapeseed oil
1/2 cup finely chopped shallots
1 cup diced canned tomatoes
2 cups cider vinegar
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon chili powder
2 tablespoons fish sauce (see note)
1 teaspoon freshly ground black pepper
1/4 cup honey

Steps:

  • Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
  • When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

  • Use a variety of ingredients: Worcestershire sauce is a complex sauce that gets its flavor from a variety of ingredients, including vinegar, soy sauce, molasses, tamarind, garlic, onions, and spices. Using a variety of ingredients will help to create a more flavorful sauce.
  • Let the sauce age: Worcestershire sauce benefits from aging, so it's best to make it ahead of time and let it sit for a few weeks before using. This will allow the flavors to develop and mellow.
  • Use a good quality vinegar: The type of vinegar you use will have a big impact on the flavor of your Worcestershire sauce. Use a good quality vinegar, such as apple cider vinegar or red wine vinegar.
  • Don't be afraid to experiment: There are many different ways to make Worcestershire sauce, so don't be afraid to experiment with different ingredients and proportions. You may be surprised at what you come up with!

Conclusion:

Worcestershire sauce is a versatile condiment that can be used in a variety of dishes. It's perfect for adding flavor to soups, stews, gravies, and marinades. It can also be used as a dipping sauce for chicken, fish, and vegetables. With so many different ways to use it, Worcestershire sauce is a must-have for any home cook.

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