How to Make Worcestershire Sauce | Hamakua Homestead

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.

Take 1/4 cup of raisins and put it in a bowl with 1/4 cup of boiling water. Leave this to set for 15 minutes.

After 15 minutes, drain the softened raisins.

In a blender, combine the drained raisins, 1/2 cup of molasses, 1/4 cup of tamarind paste, one quartered onion, 1/2 piece of chopped fresh ginger, 1 crushed garlic clove, and 1 cup of 5% acidity vinegar. Blend until smooth.

Pour the raisin mixture into a medium saucepan.

Add the seeds from 2 cardamom pods, 2 tablespoons of salt, 2 tablespoons of dark brown sugar, 1 tablespoon of crushed red pepper, 1 tablespoon of dry mustard, 1 teaspoon of garlic powder, 1 teaspoon of whole cloves, 1 teaspoon of black peppercorns, 1 teaspoon of anchovy paste, and 1/2 teaspoon of ground cinnamon to the saucepan. Also add another 1 cup of 5% acidity vinegar.

Bring the mixture to a boil while stirring constantly.

Once boiling, remove from heat and let it cool.

Pour the cooled mixture into a 1-quart mason jar, cover with a lid, and store in a dark cool place for 2 to 4 weeks depending on desired flavor strength.

After 2 weeks, taste the sauce and adjust fermentation time if needed, waiting up to 4 weeks for stronger flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens