Make Ahead

Homemade Worcestershire Sauce

August 22, 2018
1 Ratings
  • Prep time 10 minutes
  • Cook time 45 minutes
  • Serves 2 cups
Author Notes

I first tried this at a knife skills class at a Sur la Table store. The instructor had made it to enjoy instead of ketchup with our homemade French fries. It is bright and tart and has a fresher flavor than Lea & Perrins famous sauce.
This will keep, covered in the refrigerator, for 2-3 weeks.
I love it on steak or pork tenderloin. —ageekymom

What You'll Need
  • 2 tablespoons EVOO
  • 2 tablespoons Unsalted Butter
  • 1/2 cup Thinly sliced shallots
  • 15 ounces Canned diced tomatoes
  • 1/3 cup Fish sauce
  • 1/4 cup Malt vinegar
  • 1/4 cup Tamarind concentrate
  • 2 tablespoons Chile powder
  • 2 tablespoons Minced garlic
  • 1 tablespoon Minced ginger
  • 2 teaspoons Anchovy paste
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Ground cardamom
  • Honey to taste.
  1. Place a medium saucepan over medium-low and add oil & butter. When butterfoams, add shallots and cook, stirring occasionally, until golden brown, about 12-15 minutes.
  2. Add remaining ingredients except the honey, stirring well to combine. Reduce heat to low and simmer, stirring occasionally, until mixture is very thick, about 25-30 minutes. If mixture becomes too dry, add water by the tablespoonful until desired moistness.
  3. Remove sauce from heat and allow to cool to room temperature. Taste and stir in honey as desired.

See what other Food52ers are saying.

1 Review

Liza P. June 25, 2023
I made this, but didn't have anchovy paste, so I substituted it with fermented soy bean paste, or Doenjang. If you replace the fish sauce w/ Amino acids and omit the butter- this could be vegan. I think the sauce is delicious w/ it's own complex flavor. It turned out thicker than the W. sauce I'm used to and tastes more concentrated (tangier, sweeter, spicier, etc). To me, it's closer to A1 Steaksauce. I also think it'll keep in the fridge longer than suggested given the amount of fishsauce in it. It's a great base for marinades, sautes, and bbq sauce.