Go Back
Homemade Worcestershire Sauce Recipe - Worcestershire sauce: Make this easy gluten-free homemade sauce in under an hour. Perfect for marinades and adding rich f

Homemade Worcestershire Sauce Recipe

Unlock the rich, savory depth of authentic Worcestershire sauce with this easy homemade, gluten-free recipe. Say goodbye to mystery ingredients and hello to pure, delicious flavor! This recipe is perfect for anyone looking to control their ingredients or simply elevate their home cooking. Crafted with accessible ingredients, this Worcestershire sauce offers a complex taste profile that will become a staple in your kitchen for marinades, dressings, and beyond.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1/4 cup raisins
  • 3/4 cup water (divided)
  • 2 tsp olive oil
  • 1/2 cup onion or shallot (chopped)
  • 4 garlic cloves
  • 1 tsp fresh grated ginger or ginger paste
  • 1 tbsp anchovy paste
  • Scant 1 cup apple cider vinegar
  • 1/2 cup molasses
  • 2 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp black pepper
  • 1 tsp dry mustard
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves
  • pinch cayenne pepper

Method
 

  1. Combine the raisins and 1/4 cup water. Set aside and let the raisins soak for 15 minutes.
  2. Heat the olive oil in a small skillet over medium-low heat. Add the onion and cook for 3-5 minutes until softened. Stir in the garlic, ginger paste and anchovy paste and cook for 1 minute.
  3. Transfer the onion mixture to a blender. Add the raisin/water mixture and apple cider vinegar. Blend until smooth.
  4. Pour the mixture into a medium saucepan. Whisk in the remaining 1/2 cup water, 2 tbsp tamarind paste, 1 tbsp fish sauce, 2 tbsp soy sauce, 1 tsp black pepper, 1 tsp dry mustard, 1/2 tsp cardamom, 1/4 tsp cinnamon, 1/8 tsp cloves, and a pinch of cayenne pepper.
  5. Bring to a simmer over medium-low heat. Simmer for 5-8 minutes.
  6. Remove from the heat. Put a lid onto the saucepan and leave to steep and cool for 1 hour.
  7. Strain the mixture through a fine-mesh sieve. Store in an airtight jar or container in the refrigerator for up to 3 months.

Notes

- Use high-quality anchovy paste for the best flavor.
- Don't skip the steeping time; it allows flavors to meld.
- For a smoother sauce, strain twice through a finer cloth if needed.