WORCESTERSHIRE SAUCE REVIEWS RECIPES

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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     Side Dish    Sauces and Condiments    Sauces

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 9

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.

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

THE BEST WORCESTERSHIRE SAUCE RECIPE - FOOD.COM



The Best Worcestershire Sauce Recipe - Food.com image

I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 cups

Number Of Ingredients 17

2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind paste
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de arbol, chopped (I have always left these out)
2 garlic cloves, smashed
1 inch cinnamon stick
1 anchovy, chopped
1 yellow onion, chopped
1/2 inch piece fresh ginger, peeled and smashed
1/2 cup sugar (I have used demerara sugar with great results)

Steps:

  • Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  • Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  • Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
  • *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

Nutrition Facts : Calories 643.4, FatContent 4.2, SaturatedFatContent 0.4, CholesterolContent 1.7, SodiumContent 14607.3, CarbohydrateContent 136.2, FiberContent 4, SugarContent 109.6, ProteinContent 11.9

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