Homemade Worcestershire Sauce

02Method

1. Combine everything in a medium saucepan and stir over medium heat until the sugar dissolves.
2. 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.
3. Cool for 15 minutes, then strain through a fine sieve, pressing the onion and garlic to extract the liquid.
4. 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.

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.

05Storage & leftovers