Homemade Worcestershire Sauce
The store-bought version is a pantry staple, but you can make fresh Worcestershire Sauce at home with just a few ingredients and enjoy the same flavor.
Ingredients
- 1 teaspoon dehydrated onion powder
- 1 teaspoon black pepper
- ½ teaspoon cinnamon
- ½ teaspoon cloves
- ¼ teaspoon cayenne pepper
- oil for sauteeing
- 4 cloves garlic chopped small
- 2 shallots chopped small
- 1 teaspoon freshly grated ginger
- 2 Tablespoons chopped anchovies, or anchovy paste
- 1 cup apple cider vinegar
- ½ cup molasses
- ¼ cup fish sauce
- 2 Tablespoons tamarind paste
- 1 lime juiced
Instructions
- Measure the dehydrated onion powder, black pepper, cinnamon, cloves, and cayenne into a dry skillet. Toast over medium high heat until the fragrances are released, 1-2 minutes, stirring or shaking the pan occasionally to keep the spices from getting too dark. Turn the heat off and set aside.
- Heat a medium size pot over medium heat. Cover the bottom of the pot with a thin layer of oil and add the shallots. Saute until they are transparent, about 3 minutes. Add the garlic, ginger, and reserved spices. Saute over medium low to medium heat for 30 minutes. Add more oil if the shallots, garlic, and ginger are getting too dark.
- Mix the anchovies or anchovy paste, apple cider vinegar, molasses, fish sauce, and tamarind paste together and pour the mixture into the pot, stirring to scrape up any bits from the bottom. Bring to a full simmer, turn off the heat and let it cool completely.
- Strain through a fine mesh strainer into a measuring pitcher. Add the lime juice, stir to combine, then pour into a bottle or jar.
- Store in the refrigerator up to 2 months.
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