Homemade Worcestershire Sauce That Will Blow Your Mind

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.

Prepare the homemade Worcestershire sauce that has been fermenting for 6 months.

Strain the sauce through cheesecloth, possibly straining it twice for clarity.

Peel the outer layers of a small red onion and cut it into smaller pieces, adding it to the jar.

Smash 4 cloves of garlic and add them to the jar.

Peel and rough chop a 2-3 inch piece of ginger, adding it to the jar.

Add 4-6 anchovies to the jar after draining.

Add 2 cinnamon sticks to the jar, breaking them up slightly with the back of a knife.

Add 2 tablespoons of yellow mustard seeds to the jar.

Add 0.5 tablespoons of turmeric to the jar.

Smash open 4 whole cardamom pods and add them to the jar.

Add 3-4 whole cloves to the jar.

Add 2 tablespoons of apple cider vinegar to the jar.

Add 2 cups of apple cider vinegar to the jar, checking if more is needed.

Add 1 cup of malt vinegar to the jar.

Add 0.5 cup of golden raisins to the jar, allowing for a little extra if needed.

Add 0.5 cup of molasses to the jar.

Add 0.25 cup of tamarind paste to the jar, or use 3-4 tamarind pods if available.

Add 0.25 cup of soy sauce to the jar.

Add 2-4 allspice berries to the jar.

Mix all ingredients well in the jar before placing it in a fermentation drawer or cool place.

Store one bottle for daily use and another in a cool, dark place for backup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens