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Homemade Worcestershire Sauce Recipe from Scratch
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4.47 from 112 votes

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.
Course: Food Preservation
Author: Ashley Adamant

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.