Homemade Worcestershire Sauce Recipes

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.

Steps:

• In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
• Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
• Add spice bag to simmering mixture, simmer covered for another 30 minutes.
• In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
• In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
• Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
• When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
• Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
• On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
• Strain mixture through a wire strainer into a separate pot, discard pulp.
• Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
• Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
• Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
• Allow to cool, store in cupboard for 2 weeks before use.
• Keeps indefinitely sealed, refrigerate after opening.

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.

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.