Worcestershire sauce is one of those magical flavor-enhancing ingredients that I splash into just about everything savory. Something not quite right about a soup? Probably needs Worcestershire. Chilli a bit bland? Worcestershire sauce saves the day again.
As we work towards making more of our own foods, including condiments, from scratch I got to wondering…what’s in this stuff anyway?
I’ll admit I was pretty intimidated by making my own Worcestershire sauce. The old school traditional version is fermented in casks for over a year and contains a lot of fresh fish that slowly ferment during the process. The original Worcestershire sauce recipe that was developed in England in the early 1800s is based on a fermented fish sauce that dates all the way back to the Roman Empire.
These days there are plenty of brands of Worcestershire sauce, and all of them have a slightly different flavor and consistency.
Worcestershire Sauce Ingredients
The two most commonly available versions, in the US at least, are Lee and Perrins and Annie’s Organics. Since Lee and Perrins was founded in 1837 by the people that actually invented what is known as Worcestershire sauce, their version is obviously the most “traditional.”
The Annie’s version has a much thicker consistency, and it’s vegan, so it lacks anchovies which are a key ingredient that provides most of the “umami” flavor that Worcestershire sauce is known for.
Either way, the Worcestershire Sauce ingredients lists for both commercial versions give you a good idea of how to make your own. Unfortunately, “natural flavorings” can be just about anything, but still, it’s a nudge in the right direction.
Lee and Perrins Worcestershire sauce Ingredients: Distilled white vinegar, anchovies, garlic, molasses, onions, salt, sugar, water, chili pepper extract, cloves, natural flavorings, tamarind extract
Annie’s Organics Ingredients (Vegan): Water, Apple Cider Vinegar, Molasses, Soy Sauce (Water, Soybean, Salt, Wheat, Alcohol), Cane Sugar, Tamarind, Sea Salt, Cornstarch, Xanthan Gum, Garlic, Onion, Clove, Chili Pepper.
Since I find the thick texture of Annie’s version pretty unappealing, I won’t be adding any corn starch or xantham gum. The thick dippable texture is a better choice for a steak sauce like A1, but that more or less makes the vegan aspect pointless…
Choosing a Worcestershire Sauce Recipe
I started combing the internet for Worcestershire sauce recipes and I didn’t make it very far. Just about all of them are a mixture of cider vinegar and soy sauce, with a few seasonings thrown in. None that I found contained anchovies, and all of them are ready to use as soon as you whisk them together.
Sure, instant gratification is nice, and it’s great for making a quick Worcestershire sauce substitute if you happen to run out…but it’s not what I’m going for. I’m trying to craft something special, and waiting for the flavors to come together just right is part of the process.
Disappointed, I shelved the project until I came across a recipe for Worcestershire sauce in The All New Ball Book of Canning and Preserving. The ingredients list is long, but reading through it, I happened to have all the ingredients waiting in my pantry.
To be fair, I have a pretty well-equipped pantry, and most people probably don’t have tamarind paste or anchovies in stock at all times. Beyond those two things, the recipe is pretty basic pantry staples and spices.
The original recipe called for 1 tsp. anchovy paste and I’ve instead used a 2oz can of whole anchovies. A single teaspoon didn’t seem like nearly enough, especially since it’s the second ingredient in the Lee and Perrins Worcestershire sauce ingredient list. I also substituted maple syrup for the brown sugar since we make our own homemade maple and have plenty on hand.
After a month of aging in the pantry, this homemade Worcestershire sauce is incredibly satisfying. It tastes surprisingly like the original, but with a little bit more warmth of flavor. As an added bonus, I also have a jar full of Worcestershire sauce paste that was filtered out of the liquid sauce. It’s chunky, but has all the flavor of the original sauce.
The original recipe says to discard it, but that’s a shame. I’m saving it to add by the spoonful to soups. I imagine it could also be pureed finely and then dehydrated for use as a Worcestershire sauce powder.
So all in all, is it worth the extra effort to make your own Worcestershire sauce? It’s a fun project, and I’m amazed by how good it tastes. It’s less salty than the original, and the flavor is warmer. I’m very happy with the results. I’ll make it again for sure.
This homemade version doesn’t exactly save money, and it’s not made with homemade ingredients either (unless you can grow both your own tamarind and anchovies…) but it is incredibly tasty. Saving money and producing everything 100% yourself doesn’t have to be the only reason to try making something from scratch. Sometimes it’s worth it just for fun kitchen science, with delicious results!
Homemade Worcestershire Sauce
This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.
Ingredients
- 1/4 cup raisins
- 1/4 cup boiling water
- 1/2 cup un-sulfured molasses
- 1/4 cup tamarind paste
- 2-ounce can anchovies
- 1 onion, coarsely chopped
- 1-inch piece of fresh ginger, peeled & chopped
- 6-8 garlic cloves, crushed
- 2 cups white vinegar, divided
- 2 cardamom pods
- 2 Tbsp. kosher or canning salt
- 2 Tbsp. brown sugar or maple syrup
- 1 Tbsp. crushed red pepper flakes
- 1 Tbsp. dry mustard
- 1 tsp. whole cloves
- 1 tsp. black peppercorns
- 1/2 tsp ground cinnamon
Instructions
- Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
- Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
- Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
- Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- After aging, pour the sauce through a fine mesh sieve before use.
More From Scratch Recipes
Looking for more from scratch recipes? Try any of these:
- Homemade Salsa Verde (Tomatillo Sauce)
- Dill Pickles Recipe for Canning
- Duck Breast Prosciutto (Salt Cured Duck Breast)
- Salt Cured Egg Yolks
Christine
How long will the Worcestershire sauce last and does it need to be refrigerated after strained?
Ashley Adamant
It should last indefinitely since it’s basically a vinegar infusion. I keep mine in the pantry, and it’s still great several months later. The ball canning book says to put it in the refrigerator, and though I’ve found that unnecessary, that might be a good solution if you’re the cautious type.
Crystal C.
I am curious if you have a recommendation for a vinegar substitute? I have food allergies and that’s why I’m looking for DIY condiment recipes. White vinegar is in the corn category. Would lemon juice or apple cider vinegar work?
Ashley Adamant
Apple cider vinegar is a good substitute, but I’d avoid lemon juice since it will really change the flavor. I do use apple cider vinegar in this because we make our own and have plenty on hand. That works wonderfully.
ron harris
once again , you rock girl ! where do you get all of these fantastic recipes ?
thank you again , Ron in Texas
grace brockway
i really like your attitude! It’s true; sometimes making it at home from scratch isn’t really going to save any money, but it is preserving knowledge, which is probably more important in the long run. Thanks so much for the marvelous source of information.
Rachel
In the recipe you said, “Pour the mixture into a 1 quart canning jar, seal with a plastic lid…”
Is there a reason for the plastic lid versus the flat canning lids? Thank you.
I’ve discovered your blog a couple of months ago. We made the elderberry gummies, but instead of gummy bears we made hearts, jewels, and daisies. When major sickness passed through my girls’ school this past semester, they never caught the illness. Coincidence? Maybe. But it is a fun and tasty precaution either way.
Thank you for sharing your knowledge with us!
Ashley Adamant
You can use regular canning lids for this, but I’ve found that things high in vinegar and salt really break down the canning lids if they’re opened and closed repeatedly. Eventually, the contents get a metallic taste and the rings rust. Given that this isn’t going to be canned, I use the BPA free plastic lids that ball canning sells. You can use metal though if you like if you haven’t had this issue.
Rachel
That makes sense. Thanks you!
Michelle
I had the same curiosity. Thanks for sharing your experience!
Melinda Neist
I’m so glad I found you, I just love this recipe!!!
Piotr Olszowski
Your third from the last ingredient says 1 tsp of whole cloves. But whole cloves of what? Please respond.
Piotr O
Ashley Adamant
Cloves are a common cooking spice here in the US. They’re often ground, but you can get them whole too. If using ground, which is more common, only use about 1/8 to 1/4 tsp because they’re strong. If you’re not familiar with cloves, here’s more info: https://en.wikipedia.org/wiki/Clove
Crystal macmillan
What if we don’t want to use anchovies. I don’t eat from the Pacific ocean due to fish die offs and Fukushima radiation.
Ashley Adamant
No worries, you can just skip that ingredient and still make a darn good sauce.
David R
Anchovies are found in every ocean, most in Europe come from the Mediterranean and Atlantic. Check the country of origin. As a side note, coal fired power plants produce more radiation than nuclear power plants.
Sue Mills
No worries..anchovies don’t come from the Pacific Ocean!
Paul Koch
Can fish sauce be used in place of sardines? What would the volume used to substitute?
Ashley Adamant
Fish sauce sounds like an excellent substitute for the anchovies, and may well result in better flavor since it’s been cultured to really bring out the umami in the fish. The amount…good question. If I were doing it, I’d try perhaps 1 tablespoon in place of the 2 ounces of fish. That’s a good starting point, but you may need to adjust from there.
JoAnn M Lakes
I still want to make this vegan so thinking about using seaweed for the anchovies. I’m planning to use hijiki since it has a stronger and rich umami flavor. Any thoughts that might be useful?
Ashley Adamant
Seaweed sounds like a great vegan substitution. Also maybe consider umami-rich dried mushrooms like shiitake. Enjoy!
Tina
I made this. It turned out wonderful. I use the sauce paste on steaks. I make my own A1 sauce and the addition of the paste puts it over the top! It has almost that same tangy smell quality as A1. So good! That most copycat A1 recipes lack.
Admin
Awesome. So glad you liked it!
Josh Pofahl
Thank you,
As a like minded person I appreciate your insight. Happy trails from Western PA.
Admin
You’re welcome! ❤
Sean Doyle
Should I use black or green cardamon pods as recipe doesn’t specify
Ashley Adamant
We only have green here, so that’s what I used.
Baldy
Hi Ashley,
Sounds like a good recipe – cant wait to try it out. Can we use old red wine instead of ACV?
Admin
I don’t see why not!
Richard Arnold
Do you shake it while it is ageing?
Admin
I don’t, but it wouldn’t hurt if you do.
Chris
Ashley,
just found your site and love it so far. I’ve made my own Worcestershire before but I like the idea of using maple syrup. My next batch I am going to try it with some Sorghum syrup. When are you gonna join Instagram? would love to follow you there.
Thanks for your post!
Admin
Hi, Chris! I’m on Instagram: @ashley.adamant 🙂
Tanaki
Hi..i made this today..but mine was a bit more thick than yours…what should i do??add water or vinegar there??Please tell..
Admin
I would probably add more water and adjust the seasonings if it needs it.
Tanaki
Thank you!!😊
Lori D.
I am interested in bottling this for gifts. Are there any processing instructions for after the aging time?
Kim L.
I have a severe allergy to apples and I have developed problems with soy as well, my mother has a gluten allergy and a sulfite allergy. This is the first recipe I’ve come across that doesn’t use apples cider vinegar or soy sauce which contains wheat, I’m super excited to try this out once I get the tamarind paste, unless there is a substitute you might suggest? I’ve been experimenting with fermenting foods and just made my own hot sauces so this is fits with my interest in lactofermented food. Thank you so much for sharing this. Please keep up the amazing work (^_^)
Gail Nelson
Can this recipe be doubled.
Admin
Of course!
Danielle
I am so excited about this! I am potently allergic to all nightshades (It is ugly- swelling, hives, can’t put on my shoes) and I have gotten sensitive enough that some of my favorite pantry items are a no-go. Can you make anything without Worcestershire sauce? Not really. Anyway, I will just drop the red pepper flakes and I should be back in the flavor business! Woohoo! If you can create me a pepper free tobacco replacement I would love you forever, but I think that maybe beyond hope. (I LOVE spicy, I cry a little every time I cook. Garlic, ginger, wasabi, and horseradish only carry me so far.)
Ashley Adamant
Honestly, you could skip the red pepper flakes and it’d still be amazing. I imagine you could try something else for heat too…not sure what. Extra garlic maybe? My husband really loves Sichuan pepper, and that has a good bit of heat and great flavor without being nightshade. Might be a good option, but you should try it first to see if you like the flavor of Sichuan pepper…it’s delicious to me, but not for everyone. Good luck!