WORCESTERSHIRE SAUCE RECIPE RECIPES

HOMEMADE WORCESTERSHIRE SAUCE RECIPE | ALLRECIPES

Homemade Worcestershire Sauce Recipe | Allrecipes image

This is a quick and easy recipe I made with my son.

Provided by mlally

Categories Sauces

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 9

Ingredients

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Steps:

Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.n

Nutrition Facts : Calories 9.8 calories, CarbohydrateContent 1.6 g, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.3 g, SodiumContent 151.3 mg, SugarContent 1.2 g

HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE

Homemade Worcestershire Sauce - Practical Self Reliance image

This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.

Provided by Ashley Adamant

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 3

Number Of Ingredients 17

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

Steps:

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.

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