Worcestershire Sauce
This homemade Worcestershire sauce recipe is packed with bold flavors, combining the sharp tang of malt vinegar with the rich sweetness of treacle and the savory depth of anchovy sauce. Infused with dried chilis, garlic, ginger, and a blend of aromatic spices, this version of Worcestershire sauce has a unique kick that will elevate your dishes. Whether you use it in marinades, stir-fries, or as a condiment, this robust sauce will add an unforgettable depth to your cooking. Make a batch to have on hand for all your savory culinary creations, and enjoy the satisfaction of crafting your own signature sauce.
Equipment
- Large Stockpot: Essential for combining and boiling the ingredients. The larger size ensures the mixture reduces evenly without spilling over.
- Fine Mesh Strainer or Cheesecloth: Used to strain the mixture into bottles, removing all the solids and leaving you with a smooth, flavorful sauce.
- Bottles or Jars: For storing the Worcestershire sauce. Ensure they are clean and sterilized before filling.
- Measuring Spoons and Cups To measure out the exact amounts of spices and other ingredients.
Ingredients
- 2 L malt vinegar ½ gallon
- 900 g treacle 2 lbs
- 1 bottle anchovy sauce about 350 – 400 ml
- 2 handfuls dried whole chilis
- 1 big handful dried onion flakes
- 2 heaped tsps crushed garlic
- 1 heaped tsp crushed ginger
- ½ tbsp salt
- 1 tsp curry powder
- palm of cloves about a tablespoon
Instructions
- Put everything in a big stockpot.
- Boil for about 2 hours.
- Strain into bottles. Done!
Notes
This makes quite a spicy, flavourful version. You can omit the chilis if you want a mild flavour, and mess around with other spices if you want to create different undertones. If you really love heat, add some cayenne pepper too.
Make-Ahead:
- This Worcestershire sauce can be made in advance and stored in a cool, dark place for up to 6 months. The flavors deepen and improve over time, making it even more delicious.
Customizations:
- For a milder version, reduce or omit the dried chilis and adjust the spices to taste. If you love extra heat, feel free to add cayenne pepper or chili flakes to the sauce during boiling.
Serving Suggestions:
- Use this sauce as a marinade for meats, in salad dressings, or as a flavorful addition to stews and sauces. It’s also great as a seasoning for homemade barbecue sauce.
Make-Ahead Tips:
- Make a large batch and store it for use throughout the year. The sauce’s flavors continue to evolve and intensify with time, making it an excellent pantry staple for any occasion.
Nutrition
Calories: 601kcalCarbohydrates: 116gProtein: 3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 706mgPotassium: 2715mgFiber: 0.1gSugar: 115gVitamin A: 4IUVitamin C: 0.05mgCalcium: 928mgIron: 26mg
Tried this recipe?Let us know how it was!
