Worcestershire Sauce

Recipe By:
Clarity
  • Currently 5.0/5 Stars.
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Worcestershire Sauce
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  • Total Time 90 min Ico-add
  • Yield 2.5 Quarts
  • Level Medium

A variation of the original English Worcestershire sauce recipe, this one combines horseradish, onions, corn syrup, molasses and anchovy fillets. The end result is big full bodied flavors that will fit perfe...
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Ingredients

  • 1 tablespoon olive oil
  • 6 ounces fresh horseradish, peeled and chopped
  • 2 medium white onions, chopped
  • 3 tablespoons jalapeno pepper, minced
  • 3 tablespoons garlic, minced
  • 1 teaspoon coarsely ground black pepper
  • 2 cups water
  • 4 cups distilled white vinegar
  • 1 cup molasses
  • 2 cups dark corn syrup
  • 1 ounce anchovy fillets, drained and chopped
  • 12 whole cloves
  • 1 tablespoon salt
  • 1 lemon, peeled
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Directions

  1. 1. In a medium saucepan heat the oil over medium heat and add horseradish, onions, pepper and garlic. Saute until the onions are translucent, five to eight minutes.
  2. 2. Add all the other ingredients and bring to the boil. Lower the heat; simmer for one hour.
  3. 3. Strain through a double thickness of cheesecloth and store in a tightly closed container.
  4. 4. Note: This sauce is at its best when allowed to mature for at least a month before using.
 
 
  • Did you know?

    In 1837 two English chemists, John Lea and William Perrins, discovered Worcestershire sauce from an East Indian recipe. Freshly made it was, “filthy tasting” but surprisingly, after fermenting for a few months, it became a tasty condiment.

 

Reviews

by Danny on Jan 03, 2012
  • Currently 4.0/5 Stars.
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One reviewer mentioned that tamarind needs to be used here. First I made a batch exactly as it is and then another batch with 2 tbsp tamarind pulp. I liked the one with the tamarind flavor but woul...
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by bfelten on Jun 05, 2011
 

The most important ingredient of all -- tamarind -- seems to be missing?
 

 
by Butterpie on Apr 21, 2010
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Just gave this recipe a try and it came out pretty neat. Of course it's not like the bottled ones but better if you have the time and patience for a homemade Worcestershire Sauce.