Worcestershire Sauce

By RoketJSquerl

This delicious homemade version is bolder and bigger than its bottled cousin.

Ingredients

• 2 cups distilled white vinegar
• 1 ⁄2 cup molasses
• 1 ⁄2 cup soy sauce
• 1 ⁄4 cup tamarind concentrate
• 3 tbsp. yellow mustard seeds
• 3 tbsp. kosher salt
• 1 tsp. whole black peppercorns
• 1 tsp. whole cloves
• 1 ⁄2 tsp. curry powder
• 5 cardamom pods, smashed
• 4 chiles de árbol, chopped
• 2 cloves garlic, smashed
• 1 1" stick cinnamon
• 1 anchovy, chopped
• 1 yellow onion, chopped
• 1 1⁄2" piece ginger, peeled
• and crushed
• 1 ⁄2 cup sugar

Details

Servings 2

Preparation

Step 1

1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.


2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.


3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.