Worcestershire Sauce

Susan Cutler


Homemade is the way to go!


★★★★★ 1 vote

1 Hr 10 Min
Stove Top


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  • 1 Tbsp
    olive oil
  • 6 oz
    peeled fresh horseradish, chopped
  • 2 medium
    white onions, chopped
  • 3 Tbsp
    minced jalapeno pepper
  • 3 Tbsp
    minced garlic
  • 1 tsp
    coarsely ground black pepper
  • 2 c
  • 4 c
    distilled white vinegar
  • 1 c
  • 2 c
    dark corn syrup
  • 1 oz
    chopped anchovy fillets, drained
  • 12
    whole cloves
  • 1 Tbsp
  • 1
    lemon, peeled

How to Make Worcestershire Sauce


  1. In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes.
  2. Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
  3. Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.

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About Worcestershire Sauce

Course/Dish: Other Sauces
Main Ingredient: Non-Edible or Other
Regional Style: American

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