Ingredients

The following ingredients have 16 Servings
  • 1 cup malt vinegar
  • 1/4 cup molasses
  • 1/4 cup soy sauce
  • 2 Tbsp browning sauce
  • 2 Tbsp tamarind paste
  • 1 1/2 Tbsp mustard seeds
  • 1 Tbsp salt
  • 1 Tbsp yellow onion ((chopped))
  • 1 tsp garlic ((minced))
  • 1 tsp anchovy fillets ((chopped - 1 to 2 fillets))
  • 1/2 tsp whole black peppercorns
  • 1/2 tsp whole cloves
  • 1/2 tsp ginger ((fresh, diced))
  • 1/4 tsp curry powder
  • 1 pinch ground cinnamon
  • 2 whole cardamom pods ((crushed))
  • 2 whole chiles de arbol ((hand torn or chopped))

Instruction

  • In a large saucepan combine all of the sauce ingredients (malt vinegar, molasses, soy sauce, browning sauce, tamarind paste, mustard seeds, salt, yellow onion, minced garlic, anchovy fillets, whole black peppercorns, whole cloves, fresh minced ginger, curry powder, ground cinnamon, crushed cardamom pods, and chopped chiles de arbol).
  • Bring the sauce to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 15 minutes. Remove from heat and allow to cool, then transfer to a sanitized jar and seal securely.
  • Refrigerate and allow the sauce flavors to come together for at least 2 weeks, preferably 3-4 weeks. Before using, strain the sauce into a clean bowl and discard the solids.
  • Return the Worcestershire sauce to a clean jar and store refrigerated for up to 8 months.