Homemade Worcestershire Sauce

You know what's going in it.


  • 2 Tbsp. olive oil
  • 2 large sweet onions, roughly chopped
  • 1/2 cup tamarind paste
  • 2 Tbsp. minced garlic
  • Ad
  • 2 Tbsp. minced ginger
  • 2 jalapenos, seeds removed and minced
  • 1/4 cup chopped canned anchovies
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 Tbsp. freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 3 cups white vinegar
  • 1 cup dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced


Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes.

Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil.

Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.


Source: Peggy Trowbridge Filippone

By LRP from LWL MA

March 26, 20100 found this helpful

How long does it keep refrigerated this way? I love using worchestershire sauce, wouild love to cut back a little on the sodium, so I think I'll try this. :)

ReplyWas this helpful?Helpful? Yes
May 24, 20100 found this helpful

That's way too much work. I'll just buy the bottle, thank you.

ReplyWas this helpful?Helpful? Yes

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