Worcestershire Sauce


  • 2 Tbsps olive oil
  • 2 Tbsps freshly cracked black pepper
  • 2 Tbsps minced ginger
  • 2 large sweet onions, roughly chopped
  • 2 Tbsps minced garlic
  • 1 cup dark beer (alternatively, use 1 cup of strong chicken, beef, or vegetable broth)
  • 1 cup molasses
  • 3 cups white vinegar
  • 2 cups water
  • 1/2 cup orange juice
  • 1/2 cup tamarind paste
  • 1/2 cup dark corn syrup
  • 1/4 cup chopped canned anchovies
  • 1/4 cup tomato paste
  • 2 jalapenos, seeds removed and minced
  • 2 whole cloves
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced


Step 1

In a large saucepan, heat the olive oil.

Step 2

Sauté the chopped sweet onion until soft, for about 7 minutes.

Step 3

Add tamarind paste, ginger, garlic, and jalapenos and cook over medium-low heat for another 5 minutes.

Step 4

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.

Step 5

Stir to combine and bring to a boil, then reduce the heat and simmer while stirring occasionally, for about 3 hours.

Step 6

Turn off the heat when the sauce has thickened enough to coat the back of a spoon.

Step 7

Strain the sauce into glass bottles/jars and refrigerate.

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