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A spoonful of smooth, rich, and dark brown Worcestershire sauce is lifted from a glass jar, showcasing its glossy texture.

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 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Sauce, Condiment
Cuisine British, English
Servings 1
Calories 13 kcal

Ingredients
  

  • White wine vinegar or rice vinegar
  • Soy sauce tamari, or coconut aminos.
  • Pitted dates or high-quality date paste.
  • Garlic clove minced or powdered.
  • Smoked paprika.
  • Green onion minced.
  • Fermented anchovy fillet.

Instructions
 

Step 1: Mix the ingredients

  • In a saucepan, mix the white vinegar, soy sauce, good quality dates, garlic, grated onion, and fermented anchovy fillets.

Step 2: Cook the ingredients

  • Place the saucepan over medium-low heat and bring the mixture to a slow boil, stirring constantly.

Step 3: Blend the ingredients

  • Once cooked, remove from heat and let cool slightly. Transfer everything to a blender and blend until smooth.

Step 4: Final step and storage

  • Strain the sauce through a fine mesh strainer. Store the Worcestershire sauce in the refrigerator in a glass jar or bottle that is tightly sealed for three weeks to a month.

Notes

Nutritional Information

  • Calories: 13
  • Fat: 0g
  • Carbohydrates: 3.3g
  • Sugar: 1.7g
  • Sodium: 167mg
  • Protein: 0.2g
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