How to Make Worcestershire Sauce

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Pantry
Cuisine American

Ingredients
  

  • 1 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 cup distilled white vinegar
  • 1/2 cup molasses
  • 1/2 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste (optional)
  • 1 tablespoon olive oil
  • 2 shallots minced
  • 2 teaspoons anchovy paste
  • 4 cloves garlic minced

Instructions
 

  • In a small dry skillet over medium heat, toast pepper, ginger, cinnamon, cloves, onion powder, and cayenne pepper until fragrant, 1 to 2 minutes. Transfer to small bowl.
  • Meanwhile, in a medium bowl whisk vinegar, molasses, water, fish sauce and tamarind paste (if using) together.
  • In a small saucepan over medium heat, heat oil until shimmering. Add shallots and cook until softened, about 5 minutes. Stir in spices, anchovy paste, and garlic until fragrant, about 30 seconds.
  • Whisk in vinegar mixture, scraping up any fond on the bottom of the pan. Bring to boil, remove from heat, and cool 1 hour.
  • Strain through fine-mesh sieve or cheesecloth into medium bowl, pressing down on the solids to extract as much liquid as possible. Discard solids.
  • Transfer to jar with tight-fitting lid. Enjoy immediately or refrigerate for up to 6 months.
Keyword molasses
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