Homemade Worcestershire Sauce
By: Chris Paulk
Published: Tuesday, May 31, 2011 - 2:06pm

Ingredients




2 cups distilled white vinegar
1 cup ⁄ 2 molasses
1 cup ⁄ 2 soy sauce
1 cup ⁄ 4 tamarind concentrate
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon ⁄ 2 curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1 inch stick cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1 inch ⁄ 2 piece ginger, peeled and crushed
1 cup ⁄ 2 sugar

Preparation

1 Combine all ingredients except the sugar in a 2-qt. saucepan; boil. 2 Reduce heat; simmer for 10 minutes. 3 Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. 4 Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid. 5 Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

About


This homemade version is bolder and bigger than its bottled cousin.
This recipe was originally published in Saveur Magazine