Ingredients for The Best Worcestershire Sauce
- Distilled White Vinegar
- Molasses
- Soy Sauce
- Tamarind Paste
- Yellow Mustard Seeds
- Kosher Salt
- Whole Black Peppercorn
- Whole Cloves
- Curry Powder
- Cardamom Pods
- Chiles De Arbol
- Garlic Cloves
- Cinnamon Stick
- Anchovy
- Yellow Onion
- Fresh Ginger
- Sugar
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How to Make The Best Worcestershire Sauce
- Combine all ingredients except sugar in a 2-quart saucepan.
- Bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Meanwhile, in a separate skillet, cook sugar over medium-high heat, stirring constantly, until it turns a dark amber color and becomes syrupy (about 5 minutes). Watch carefully to prevent burning.
- Carefully pour the caramelized sugar into the simmering vinegar mixture, whisking constantly to prevent splattering.
- Continue cooking the sauce for 5 more minutes, stirring occasionally.
- Remove from heat and let cool slightly.
- Transfer the sauce to a clean glass jar with a tight-fitting lid.
- Refrigerate, covered, for at least 3 weeks to allow the flavors to meld. (The longer it sits, the better it tastes!)
- After 3 weeks, strain the sauce through a fine-mesh sieve to remove solids. (Alternatively, strain only the amount you need when ready to use, leaving the solids in the jar to continue infusing the sauce.)
- Return the strained sauce to the jar and refrigerate for up to 8 months.
Nutrition Information (Approximate per serving)
Sodium
608 g
Sugar
438g
Fat
1g
Carbs
45g
