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Worcestershire Sauce
Complex, umami-rich, and worth the small effort. Most commercial versions contain anchovies and artificial caramel color — this one lets you control every ingredient.
Time: 30 minutes + 2 weeks aging · Yield: About 350 ml (1½ cups)
Ingredients
- ●240 ml (1 cup) apple cider vinegar
- ●60 ml (¼ cup) soy sauce (or tamari for gluten-free)
- ●60 ml (¼ cup) water
- ●3 Tbsp molasses
- ●2 Tbsp honey
- ●1 Tbsp tamarind paste (found in Asian grocery aisles)
- ●1 tsp onion powder
- ●1 tsp garlic powder
- ●1 tsp ground mustard
- ●½ tsp ground ginger
- ●½ tsp ground cinnamon
- ●¼ tsp ground cloves
- ●¼ tsp black pepper
- ●¼ tsp cayenne
- ●3 anchovy fillets, minced (optional — omit for vegetarian version)
Method
- Combine all ingredients in a medium saucepan. Bring to a boil, stirring to dissolve everything.
- Reduce heat and simmer for 15-20 minutes until slightly reduced.
- Strain through a fine-mesh strainer into a clean jar or bottle. Press on any solids to extract all the flavor.
- Let cool. The sauce is usable immediately but improves dramatically after sitting in the fridge for 2 weeks.
- *Storage:** Refrigerator for 6 months or longer.
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