Holly's Homestead — Recipe
Homemade Worcestershire Sauce
A tangy, savoury sauce built on onion, garlic, vinegar and tamarind
DIFFICULTY Easy
COURSE Sauce
CUISINE British
COURSE Sauce
CUISINE British
Estimated nutrition per serve: 12 kcal · 0g protein · 2g carbohydrate · 0g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Combine everything in a medium saucepan and stir over medium heat until the sugar dissolves.
- Bring to a gentle boil, then reduce to a low simmer and cook uncovered for 25-30 minutes, stirring occasionally, until reduced by about a third.
- Cool for 15 minutes, then strain through a fine sieve, pressing the onion and garlic to extract the liquid.
- Pour into a clean sterilised bottle or jar and refrigerate. The flavour improves after a few days.
03Notes & substitutions
- Leave out the anchovies for a vegetarian version and add an extra tablespoon of soy sauce.
- Use malt vinegar for a more traditional flavour.
- Use 1 tablespoon of molasses in place of the brown sugar for a deeper colour.
- Add a stick of cinnamon or a bay leaf while simmering.
- Use it in stews, gravies, mince dishes, Bloody Marys and marinades.
04Common mistakes
- Boiling too hard — the vinegar fumes are sharp and the sauce can reduce too far.
- Using unsterilised bottles — a clean, sterilised bottle keeps the sauce safe and fresh.
- Not straining well — a sauce with pulp will be cloudy and gritty.
- Skipping the rest — the flavour mellows and balances after a few days.
05Storage & leftovers
Fridge
Keeps for up to 3 months in a sterilised, sealed bottle.
Freezer
Freezes well in an ice cube tray for up to 6 months.
Pantry
Not recommended for homemade versions - keep it refrigerated.
More About This Recipe
07Troubleshooting
- Sauce is too sharp. Simmer a few minutes longer, or add a little more sugar.
- Sauce is too thin. Simmer longer to reduce it further.
- Sauce is too salty. Next time use reduced-salt soy sauce.
- Sauce is cloudy. Strain it through a cloth-lined sieve.
Frequently Asked Questions
Is it the same as Lea and Perrins?
No - it is a simpler, fresher homemade version in the same style, without the long ageing.
How long does it keep?
Up to 3 months in the fridge in a sterilised bottle.
Does it have to contain anchovies?
No - leave them out and add extra soy sauce for a vegetarian sauce.
How do I sterilise a bottle?
Wash it in hot soapy water, rinse, then heat in a 120C oven for 15 minutes or boil for 10 minutes.