Homemade Worcestershire Sauce: A Flavor-Packed Condiment

Easy Homemade Worcestershire Sauce Recipe for Flavorful Dishes

Unlock the secrets of this iconic Worcestershire Sauce! Our homemade sauce recipe brings together a symphony of flavors that will elevate your cooking to new heights. Forget about store-bought versions – this DIY condiment is a game-changer for your kitchen arsenal.

Worcestershire sauce has a fascinating history dating back to the early 1800s. Legend has it that Lord Sandys of Worcester, England, brought a mysterious sauce recipe from Bengal. Local chemists John Lea and William Perrins attempted to recreate it, but their initial batch was deemed unpalatable. Little did they know, time would work its magic. Years later, they rediscovered the forgotten concoction and found it had transformed into something extraordinary.

While we can’t replicate the exact Lea & Perrins formula, our recipe captures the essence of this beloved condiment. The key to success? Patience. After a three-week aging process, you’ll be rewarded with a sauce that’s unmistakably Worcestershire, yet uniquely your own.

The magic of this sauce lies in its complexity. Malt vinegar provides a tangy base, while anchovy, soy sauce, molasses, chilies, and tamarind weave together to create a tapestry of flavors. Each taste reveals new depths, making it the perfect secret ingredient for countless dishes.


  • 2 cups malt vinegar
  • 1/2 cup molasses
  • 1/2 cup soy sauce
  • 1/4 cup tamarind concentrate
  • 3 tablespoons yellow mustard seeds
  • 3 tablespoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1/2 teaspoon curry powder
  • 5 cardamom pods, smashed
  • 4 chiles de árbol, chopped
  • 3 cloves garlic, peeled and crushed
  • 3 anchovy fillets, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • One 2-inch piece ginger, peeled and crushed
  • 1 cinnamon stick
  • 1/2 cup sugar


  1. In a medium saucepan, combine vinegar, molasses, soy sauce, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon. Bring this aromatic mixture to a boil over medium-high heat, then reduce to low and let it simmer for 10 minutes, allowing the flavors to meld.
  2. While the sauce simmers, create a caramel base. In a small saucepan, melt the sugar over medium-high heat until it turns dark amber and syrupy (about 5 minutes). This step adds depth and complexity to your sauce. Pour the caramelized sugar into the simmering mixture and whisk to combine. Let the sauce simmer for 5 more minutes to integrate the flavors.
  3. Transfer the sauce to a glass jar with a tight-fitting lid. Now comes the hardest part – waiting! Place the jar in the refrigerator and let it age for 3 weeks. This resting period allows the flavors to develop and harmonize. After aging, strain the sauce into a medium bowl, discarding the solids. Return the liquid to the jar and refrigerate. Your homemade Worcestershire sauce will keep for up to 8 months, ready to add a burst of umami to your favorite dishes.
Nutrition Facts (per serving)
115 Calories
1g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings: 32
Amount per serving
Calories 115
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 603mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 2%
Total Sugars 23g
Protein 3g
Vitamin C 3mg 13%
Calcium 34mg 3%
Iron 1mg 4%
Potassium 208mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

You may also like: