Worcestershire Sauce Recipe

Whenever I make this homemade Worcestershire Sauce I let it age for at least 2 weeks before using. You can use it in place of Lea & Perrins or other any other commercial Worcestershire Sauce. It has a unique flavor that is sweeter, thicker, and spicier than the store bought variety. It’s wonderful in marinades! I adapted this recipe from the Commander’s Kitchen Cookbook. Tamarind (or Tamarindo) is a pod fruit native to tropical Africa and not so native to most grocery stores. I’ve found it jarred in paste form in Indian markets and fresh in one really great produce market. The paste is more convenient, but I like working with exotic fresh ingredients, so I’ve used both.

Homemade Worcestershire Sauce

2 Tbsp Olive Oil
3 Medium Onions, Chopped
5 Serrano or Jalapeno Chilies, Chopped
10 Garlic Cloves, Chopped
1 Tbsp Black Peppercorns
2 oz. Anchovy Fillets
4 Cups Water
2 Quarts Distilled White Vinegar
2 Cups Steen’s 100% Pure Cane Syrup
2 Cups Dark Corn Syrup
1 Cup Molasses
1 tsp. Whole Cloves
2 Tbsp Kosher Salt
2 Peeled and Chopped Lemons
3 Tbsp Tamarind Paste
1/2 lb Fresh Horseradish, Peeled & Grated

Combine the Oil, Onions, Chilies, and Garlic in a Heavy Dutch Oven (I pefer Cast Iron), saute until the Onions are slightly softened. Add the remaining ingredients, bring to a boil, then down to a simmer. Simmer, stirring occasionally, until the mixture coats the back of a spoon, about 3 hours. Strain. Refrigerate.

**If you like, put this in sterilized mason jars, screw on hot lids tightly, and place in a hot water bath, covering the jars by 1 inch. Boil for 15 minutes then remove and let cool. Check the seals, tighten the lids. Keep in a cool, dark place indefinitely. Refrigerate after opening.

13 thoughts on “Worcestershire Sauce Recipe”

  1. Hi Danno,

    I’m really enjoying your site. I want to make this worcester sauce, but I’m having trouble finding the tamarind paste. At the local asian market I did locate a tamarind concentrate. Is that the same as paste?

  2. Hi, Great site. I was looking at trying this recipe, but I had a few questions.

    First, I haven’t been able to find tamarind paste, but I did run across tamarind concentrate. Is this the same as the paste?

    Second, are you using the dutch oven on a stove top, or in an oven?

    Thanks, Oh, and sorry if I double posted this.

  3. If you don’t have a Punjabi market (we don’t) nearby, you can get tamarind paste online from The Spice House. They have really good service.

  4. Just search Amazon.com for “tamarind paste”. Tamarind paste and concentrate are the same thing. Hard to work with though because its like tar.

  5. Tamarind Is a wonderful tropical fruit, It is used in Indian (east) cooking, as note above, It also finds it’s way into Mexican cooking. I have found them whole in Mexican markets as well as Asian and Indian grocers. It is also a basis for A-1, Pick a peppa, and other sauces and chutneys.. Definitely worth the hunt…

  6. If you can’t find the tamarind, another option is to ask your local supermarkets produce manager to order fresh tamarind.

    I work in produce, (our department is nothing special). You would be suprised how much of these tropical items a produce department can actually order. Usually they don’t because the lack of demand. But its in the book. And most departments will be happy to help a customer.

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