How To Make Worcestershire Sauce At Home - Maybe

LeGourmetTV's picture

Jan. 28, 2020

This will be a long one, there will be regular check-ins for tastings and then redirection. But I could be working on this one for years.
P.s. Pretty sure the pronunciation police will be out in full force on this one!


Malt vinegar 1 Cup (16 tbs)
White vinegar 1 Cup (16 tbs)
Blackstrap molasses 125 Milliliter
Fermented fish sauce 4 Tablespoon
Hot banana pepper 1
Onion 1
Garlic 4 Clove (20 gm)
Ginger 3 Inch , finely grated
Anchovies 100 Gram
Tamarind paste 1/2 Cup (8 tbs)
Yellow mustard seeds 3 Tablespoon
Coarse salt 3 Tablespoon
Whole black peppercorns 1 Tablespoon
Cloves 8
Curry leaves 4
Cardamom pods 5
Cinnamon stick 1



1. Mix together in a sauce pot.

2. Bring to a boil, lower the heat and simmer for 30 minutes.

3. Let cool , transfer to a jar and refrigerate for 4 weeks.


4. Strain to remove solids, and dilute with water as needed.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes