Homemadeworcestershiresauce Recipes

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HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.

Provided by Ashley Adamant

Categories     Food Preservation

Number Of Ingredients 17

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
1 Tbsp. crushed red pepper flakes
1 Tbsp. dry mustard
1 tsp. whole cloves
1 tsp. black peppercorns
1/2 tsp ground cinnamon

Steps:

  • Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
  • Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
  • Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
  • Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  • After aging, pour the sauce through a fine mesh sieve before use.

WORCESTERSHIRE SAUCE



Worcestershire Sauce image

Provided by Amanda Hesser

Categories     condiments

Time 15m

Yield Makes 3 to 4 cups

Number Of Ingredients 12

1 teaspoon grapeseed oil
1/2 cup finely chopped shallots
1 cup diced canned tomatoes
2 cups cider vinegar
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon chili powder
2 tablespoons fish sauce (see note)
1 teaspoon freshly ground black pepper
1/4 cup honey

Steps:

  • Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
  • When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 455 milligrams, Sugar 12 grams, TransFat 0 grams

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

Make and share this Homemade Worcestershire Sauce recipe from Food.com.

Provided by Nyteglori

Categories     Sauces

Time 12m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Steps:

  • Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
  • Store in the refrigerator.

Nutrition Facts : Calories 8.7, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1.2, Protein 0.2

THE BEST WORCESTERSHIRE SAUCE



The Best Worcestershire Sauce image

I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!

Provided by SavedbyGrace

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 17

2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind paste
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de arbol, chopped (I have always left these out)
2 garlic cloves, smashed
1 inch cinnamon stick
1 anchovy, chopped
1 yellow onion, chopped
1/2 inch piece fresh ginger, peeled and smashed
1/2 cup sugar (I have used demerara sugar with great results)

Steps:

  • Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  • 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.
  • Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
  • *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

This is a quick and easy recipe I made with my son.

Provided by mlally

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 9

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Steps:

  • Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 151.3 mg, Sugar 1.2 g

HOMEMADE WORCESTERSHIRE SAUCE RECIPE



Homemade Worcestershire Sauce Recipe image

Homemade Worcestershire sauce contains a lot of ingredients, but easy-to-follow recipe steps make the process simple.

Provided by Peggy Trowbridge Filippone

Categories     Sauce     Ingredient

Time 5h35m

Number Of Ingredients 18

2 tablespoons olive oil
2 large sweet onions (roughly chopped)
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños (seeds removed and minced)
1/4 cup anchovies (chopped)
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon (thinly sliced)
1 lime (thinly sliced)

Steps:

  • Use in your favorite recipes and enjoy.

Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 27 mg, Sugar 5 g, Fat 0 g, ServingSize 6 cups (96 servings), UnsaturatedFat 0 g

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE



Emeril's Homemade Worcestershire Sauce image

Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 pints

Number Of Ingredients 13

2 tablespoons olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 (2-ounce) cans anchovy fillets
1/2 teaspoon cloves
2 tablespoons coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
8 cups distilled white vinegar
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Steps:

  • In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
  • To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  • Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
  • Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.

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