Calling all food enthusiasts! We’ve just perfected our recipe for Homemade Worcestershire Sauce and we can’t wait for you to try it! This tangy, savory sauce is the secret ingredient your dishes have been missing. Stay tuned for the recipe and step-by-step guide. Don’t forget to like, share, and comment!
Worcestershire sauce, also called Worcester sauce, is a fermented liquid condiment invented by the pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.
Best Homemade Worcestershire Sauce
Looking for an easy and tasty way to elevate your dishes? Try our homemade Worcestershire Sauce! Made from scratch using natural and high-quality ingredients, this sauce is sure to add a punch of flavor to your meals. Perfect for marinades, dressings, and even as a cocktail mixer.
- Prep Time: 40 minutes
- Resting Time: 7 days
- Cook Time: 15 minutes
- Total Time: 168 hours 55 minutes
- Yield: 750 ml (3 x 250ml bottles) 1x
- Category: Side Dishes
- Method: Moderate
- Cuisine: South African
- 1 medium onion finely chopped
- 3 large cloves of garlic
- 1-inch fresh ginger finely grated
- 1 small lemon
- 5 finely chopped anchovies
- 1 tbsp of the oil from the anchovies container
- 1/4 cup tomato paste
- 1 1/4 cup malt vinegar
- 2 cups water
- 1/2 cup raisins
- 1/3 cup granulated sugar
- 1/3 cup molasses
- 1/3 cup tamarind paste
- 1 tbsp celery salt
- 2 tsp ground cloves
- 1 1/2 tbsp fresh grind black pepper
- Add the raisins into a container and boil your water, then pour it over the raisins to soften.
- Chop the onion, garlic, and anchovies.
Grate the ginger and the zest of the lemon.
- When the raisins are softened, add them to a blender with half the water, then add the chopped onions, garlic, grated ginger, and lemon zest and blend until smooth.
- In a medium saucepan, add the anchovies oil and the anchovies, heat it, and cook until fragrant, then add the rest of the water, vinegar, sugar, molasses, tomato paste, tamarind paste, and dry spices.
Bring it to a simmer and then add the content from the blender and let it simmer for about 15 min stirring regularly.
- Remove from heat and let it cool somewhat then test if the salt content versus the vinegar is balanced, must not be too sour. You can adjust it to your liking.
- Pour through a strainer and if the content is too thick, add a little more boiling water and stir it in well.
Pour into bottles and use as needed, it takes about a week to mature, and only then you will have the true taste of your homemade Worcestershire Sauce.
- Discard the solids in the strainer or use them in your cooking.
Prepared, tried, and tested Edward from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
- Serving Size: 5 ml
- Calories: 10
- Sugar: 1.4 g
- Sodium: 35.8 mg
- Fat: 0.2 g
- Carbohydrates: 1.7 g
- Fiber: 0.1 g
- Protein: 0.3 g
- Cholesterol: 0.8 mg
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Best Worcestershire Sauce Substitute: A Genius Hack!
Soy sauce, ketchup, and white wine vinegar. The best Worcestershire sauce substitute. A combination of soy sauce, ketchup, and white wine vinegar! This combination is a mix of pantry ingredients that tastes oddly like the real thing.
We have shared and linked up with Homestead Blog Hop.