Directions: 15 minutes plus aging time
Servings: 2 cups
Worcestershire sauce originates from Worcester county in England, where it was first made in the early 1800s. The sauce uses a blend of vinegars and chiles to give it its distinctive sweet, tart-spiced taste and aroma. This recipe requires aging to allow the flavors to blend and mellow, but the sauce produced is a stronger tasting version of the classic Lea & Perrins brand. The recipe is inspired by ones from serious eats and Saveur.
- 1 cup malt vinegar
- 1 cup white vinegar
- 1/2 cup molasses
- 1/2 cup medium soy sauce
- 1/4 cup tamarind paste
- 1 tablespoon black mustard seeds
- 2 tablespoon yellow mustard seeds
- 1 1/2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole cloves
- 5 dried chiles de arbol
- 1 curry leaf
- 5 green cardamom pods, toasted
- 4 large garlic cloves, peeled and smashed
- 1/2 cup white or yellow onion, chopped into 1/2-inch pieces
- One 3-inch piece of ginger root, crushed
- 2 anchovies, halved
- One 2-inch piece of cinnamon
- 1/2 cup dark brown sugar
Combine all of the ingredients, except the sugar, in a non-reactive pot. Bring to a boil on high heat, then reduce the heat to medium, cover and boil for 10 minutes.
Pour the sugar into a separate pan, and cook on medium-high heat for 5 minutes. The sugar will caramelize and turn syrupy and a darker brown.
Combine the syrup and the boiled vinegar in the non-reactive pot and bring back to a boil. Cook for 5 minutes over medium heat.
Pour all of the ingredients into a glass jar with a tight-fitting lid. Seal and store in the refrigerator for a minimum of 3 weeks, and up to a total of 5 weeks.
Pour the aged sauce through a metal sieve and store in a sealed glass container, in the fridge, for up to 8 months.
If using dark brown or raw brown sugar, the sugar does not need to be caramelized before adding to the vinegar mix. Simply boil all of the ingredients together until the sugar has fully dissolved.
The longer the sauce ages in the fridge before straining, the stronger tasting the sauce will be. Taste the sauce before deciding when to strain.
If you are unable to find chiles de arbol, use any dried, spicy red chili you can find. Red chili pepper flakes can also be used in place of the chiles de arbol. Two tablespoons of chili flakes equals 5 chiles de arbol.
Cynthia Au has studied at the Cordon Bleu in Paris and currently works as a chef instructor specializing in food styling. She has worked as a writer and editor with a focus on food and food science since 2007 and regularly teaches both adults and young children about the joys of home cooking.