Homemade Worcestershire Sauce

Dear Susanne,

Here is a recipe I picked up along the way and found it to be a real “Penny Pincher's Dream”.

I have saved the bottles from Soy Sauce –the larger ones. This recipe will make 2 -1/2 bottles and lasts well, un-refrigerated. I have kept mine as long as 6 months.

I hope someone else can make use of it, too.

Worcestershire Sauce

  • 2 centimeters (1 inch) fresh Ginger, bruised
  • 2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)
  • 6 teaspoon whole Cloves
  • 4-3/4 cups Vinegar
  • 1/4  teaspoon Cayenne pepper
  • 1 teaspoon Salt
  • 2 cups black Treacle ( Brer Rabbit molasses)

Optional: I, also, use 2 Tablespoons of the oil off a tin of Anchovies for flavor, but it’s not necessary, will taste just as good without.

METHOD:
Place all ingredients in a large saucepan; stir to combine.
Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat and let stand overnight.
Next day; strain into bottles and seal tight. Store.***

***Can be used straight away, but does improve with age.

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