Description
A rich and tangy homemade Worcestershire sauce made with pantry staples. This DIY version has all the complex, savory flavor of the classic store-bought sauce without the additives.
Ingredients
Scale
- 1/2 cup apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 tablespoon mustard powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder (optional, for heat)
- 1/2 teaspoon tamarind paste (optional, for traditional flavor)
- 1 teaspoon lemon juice
- 1 small anchovy filet or 1/2 teaspoon anchovy paste (optional, for umami)
Instructions
- In a small saucepan, combine all ingredients over medium heat.
- Bring to a gentle simmer, stirring until sugar is dissolved and all ingredients are well combined.
- Reduce heat to low and simmer for 5–8 minutes, stirring occasionally.
- Remove from heat and allow to cool slightly.
- Blend the mixture (if using whole anchovy) for a smoother consistency.
- Pour into a sterilized glass jar or bottle and refrigerate for up to 1 month.
Notes
- Shake well before each use as natural separation may occur.
- For a vegetarian version, omit the anchovy and add a touch more soy sauce or a dash of miso paste.
- Tamarind paste adds authenticity but can be left out if unavailable.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: British
Nutrition
- Serving Size: 1 tablespoon
- Calories: 10
- Sugar: 2g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg