How to Make Worcestershire Sauce | Potluck Video

anchovies

🥗Healthier: capers

💰Cheaper: soy sauce

Capers provide a similar briny flavor without fish.

molasses

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different profile.

tamarind

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers acidity and tang.

Start by combining 1/4 cup of white distilled vinegar and 1/2 cup of water in a pot.

Rough chop 2 white onions, leaving the skins on for added color, and add them to the pot.

Cut a quarter of a block of tamarind and add it to the mixture.

Add 2 dry chipotles for heat and smoke.

Incorporate 2 salt cured anchovies and 3 garlic cloves into the pot.

Add 4 tablespoons of yellow mustard seeds, 3 teaspoons of salt, 1 cinnamon stick, 16 whole cloves, and 1 tablespoon of black peppercorns.

Add the burnt caramel syrup to the mixture.

Bring the mixture to a boil, then reduce to a simmer for about 20 minutes.

Transfer the mixture into a container, allowing all the ingredients to steep together.

Let the sauce age in the refrigerator for about 3 weeks, stirring occasionally.

After 3 weeks, strain the sauce, which should resemble soy sauce in color.

When ready to use, reduce the strained sauce and add butter to thicken it for basting steak.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens