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Cooking Worcestershire sauce at home

Homemade Worcestershire Sauce

Making this classic English sauce at home is simple and doable. The famous Worcestershire sauce was created in England in the second half of the 19th century. It's used for fried and braised meat dishes, hot appetizers, sandwiches, and more. While it's usually produced on an industrial scale, here's a recipe for making it right in your own kitchen.

Mya-cha

Recipe author

Composition / ingredients

Servings:

Onion

Garlic (aromatic)

Ginger (fresh root)

Anchovies

Peppercorns

Mustard seeds (seeds)

Salt

Curry powder

0.5

Cinnamon (2 sticks)

Ground red pepper

0.5

Cloves

Cardamom

Vinegar (acetic acid)

Sugar

0.5

Soy sauce

0.5

Tamarind

0.25

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 12 % 3 g

Carbohydrates 77 % 20 g

76 kcal

GI: 90 / 0 / 10

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Finely chop the onion, garlic, fresh ginger, and anchovy.
Step 3:

Wrap the onion, garlic, mustard, red and black pepper, cinnamon, cloves, ginger, and cardamom in a tight cheesecloth bundle and tie it shut.
Step 4:

Place the spice bundle in a saucepan.
Step 5:

Add the sugar and tamarind pulp, then pour in the vinegar and soy sauce. Bring everything to a boil and let it simmer over low heat for 40 minutes.
Step 6:

Separately, stir together the salt, water, curry powder, and anchovies, then pour the mixture into the saucepan with the sauce.
Step 7:

Take the sauce off the heat and pour it, spice bundle and all, into a glass jar. Seal it tightly and refrigerate. Stir the sauce now and then, squeezing the spice bundle each time. After two weeks, discard the bundle and bottle the finished sauce. Store it in the refrigerator and shake well before using.