Worcestershire Sauce (Homemade)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesWorcestershireFromScratchFermentedUmamiSteakSauceHomemade
Nutrition (per serving)
40Calories
1 gProtein
8 gCarbs
0 gFat
6 gSugar
1800 mgSalt
Ingredients
- 500 ml Malt vinegar
- 100 g Molasses
- 100 ml Soy sauce
- 50 g (or 3 tbsp fish sauce) Anchovy fillets (or fish sauce)
- 1 medium chopped Onion
- 4 cloves crushed Garlic
- 30 g Tamarind paste
- 1 tsp each Spices (cloves, peppercorns, mustard seeds, chili flakes)
- to taste Salt & sugar
Method
- Combine all ingredients in large saucepan → bring to gentle boil → reduce heat to low.
- Simmer uncovered 30–45 minutes, stirring occasionally → mixture should reduce slightly and flavors meld.
- Remove from heat → let cool completely.
- Strain through fine sieve or cheesecloth → press solids to extract liquid.
- Taste & adjust: add more salt, sugar, or vinegar for balance (should be tangy, savory, slightly sweet).
- Pour into sterilized bottle → seal → refrigerate at least 2 weeks (flavor improves with age).
- Store in fridge up to 6 months — homemade Worcestershire sauce with deep umami for steaks, marinades, Bloody Marys.
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