Make Ahead

Homemade Worcestershire Sauce

August 22, 2018
0 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.

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