Worcestershire Sauce Recipe

PREP TIME
15 mins
COOK TIME
3 hours 15 mins
CUISINE
SERVINGS
32 servings
CALORIES
82 kcal
-
2
Tbsp
olive oil
-
2
Tbsp
freshly cracked black pepper
-
2
Tbsp
minced ginger
-
2
large sweet onions, roughly chopped
-
2
Tbsp
minced garlic
-
1
cup
dark beer (see note 1)
-
1
cup
molasses
-
3
cups
white vinegar
-
2
cups
water
-
0.5
cup
orange juice
-
0.5
cup
tamarind paste
-
0.5
cup
dark corn syrup
-
0.25
cup
chopped canned anchovies
-
0.25
cup
tomato paste
-
2
jalapenos, seeds removed and minced
-
2
whole cloves
-
1
lemon, thinly sliced
-
1
lime, thinly sliced
- In a large saucepan, heat the olive oil.
- Sauté the chopped sweet onion until soft, for about 7 minutes.
- Add tamarind paste, ginger, garlic, and jalapenos and cook over medium-low heat for another 5 minutes.
- Add the anchovies, the tomato paste, the cloves, the pepper, the corn syrup, the molasses, the white vinegar, dark beer (or broth), the orange juice, water, lemon, and lime.
- Stir to combine and bring to a boil, then reduce the heat and simmer while stirring occasionally, for about 3 hours.
- Turn off the heat when the sauce has thickened enough to coat the back of a spoon.
- Strain the sauce into glass bottles/jars and refrigerate.
1. Instead of beer, you can use 1 cup of strong chicken, beef, or vegetable broth
KEYWORD
worcestershire sauce, homemade worcestershire, worcester sauce, worcestershire from scratch
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