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fresh homemade Worcestershire sauce stored inside an open glass jar with a red rubber seal on marble surface.

Worcestershire sauce: the best way to make it at home like a professional chef

By Nancy
Wondering how chefs get that deep, rich taste? Worcestershire sauce does the trick! Learn how to use, store, and make your own.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Sauce, Condiment
Cuisine British, English
Servings 100
Calories 13 kcal

Ingredients
  

  • 4- ounce can Anchovies
  • 4 cups White vinegar
  • 1 cup Molasses
  • 0.5 cup Raisins
  • 0.5 cup Tamarind paste
  • 2 large Onions
  • 4 Tbsp Brown sugar or maple syrup
  • 2 inch Fresh ginger
  • 12-16 cloves Garlic
  • 2 tsp Whole cloves
  • 4 whole Cardamom pods
  • 2 tsp Black peppercorns
  • 4 Tbsp Kosher or canning salt

Instructions
 

Step 1: Soak the Raisins

  • In a medium bowl, place the raisins, pour boiling water over them, and let them sit for at least 15 minutes until softened.
    Dark plump raisins soaking in water in a clear glass bowl on a marble surface for homemade Worcestershire sauce preparation.

Step 2: Whisk the Base Mixture

  • In a food processor, combine the soaked raisins with molasses, tamarind paste, anchovies (with their oil), onion, ginger, garlic, and 1 cup of vinegar. Blend all the ingredients until smooth.
    Combine the ingredients for the dark Worcestershire sauce and blend them into a smooth paste in the transparent bowl of a food processor.

Step 3: Combine the ingredients and bring to a boil

  • Pour the blended mixture into a deep pot or saucepan. Add the remaining cup of vinegar and all the remaining spices: cardamom, salt, sugar, red pepper flakes, mustard, cloves, peppercorns, and cinnamon.
    Bring the mixture to a boil over medium heat for 30 minutes until it thickens, then remove it from the heat immediately. If it still seems runny, give it a little more time.
    Homemade Worcestershire sauce simmering in a stainless steel pot with whole spices, cinnamon sticks, cloves, and cardamom pods.

Step 4: Transfer the mixture to a jar and store it

  • Then remove the mixture from the heat immediately and let it cool slightly, then pour it into a glass canning jar. Seal the jar with a plastic lid. Store it in a cool, dark pantry for at least one month. Three months or longer is preferable.
    Warm homemade Worcestershire sauce pouring from a stainless steel saucepan into a glass jar

Step 5: Straining the Fermented Mixture

  • After the period has elapsed, pour the fermented sauce through a fine-mesh strainer into a clean jar. You can save the strained solids.
    They’re great when you add a spoonful to soup, or you can dry them out, grind them into a powder, and use them as Worcestershire seasoning.
    fresh homemade Worcestershire sauce stored inside an open glass jar with a red rubber seal on marble surface.

Notes

Nutritional Information

  • Calories: 15
  • Fat: 0g
  • Carbohydrates: 3.3g
  • Sugar: 1.7g
  • Sodium: 167mg
  • Protein: 0.2g
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
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