Sauces & dressings
Quick homemade Worcestershire-style sauce
Make a quick Worcestershire-style sauce with cider vinegar, tamarind, molasses and soy sauce. A tangy homemade seasoning without fermentation.
- Total time
- 65 min
- Servings
- 20
- Difficulty
- Easy
- Cuisine
- British-inspired
Ingredients
Method
Measure the ingredients
Measure the listed quantities. Set out a clean capped bottle and a measuring jug.
Chop the aromatics
Finely chop the onion, garlic and ginger.
Combine the liquids
Pour the vinegar, 100 ml water and soy sauce into a 1-litre stainless-steel saucepan.
Dissolve the molasses and tamarind
Stir in the molasses and tamarind paste until dispersed.
Add aromatics and spices
Add the onion, garlic, ginger, black pepper, cloves and allspice.
Heat the mixture
Bring to a gentle boil over medium heat, about 5 minutes.
Simmer gently
Reduce the heat and simmer uncovered for 20 minutes with small bubbles. Stir occasionally; the sauce should stay thin.
Strain the sauce
Strain the hot sauce through a fine sieve into a heatproof jug. Discard the solids.
Cool the sauce
Let the strong heat dissipate for about 30 minutes. Do not leave unrefrigerated for more than 2 hours.
Check the yield
Measure the strained sauce: the approximate yield is 300 ml. If it reduced too far, add a little freshly boiled water to reach 300 ml.
Refrigerate
Transfer to the clean bottle, cap and refrigerate. Use clean utensils and shake before serving.
The step photos are illustrative.
Notes
A quick homemade Worcestershire-style sauce, without commercial fermentation or ageing. Contains soy and may contain wheat; check the soy sauce label. Taste before adding salt. Start with 1 teaspoon per serving of stew or dressing. Refrigerate at 4 °C or below and use within 4 days; freeze portions for longer storage. Not a shelf-stable preserve.
Nutrition facts
15 ml (one of 20 servings)
- Protein
- 0.3 g
- Carbohydrates
- 2.7 g
- Fat
- 0.1 g
- Sodium
- 150 mg
Estimate includes all ingredients before straining and may overestimate retained solids. Sodium varies by soy sauce. Approximate yield: 300 ml.
Reference source: USDA FoodData Central: generic ingredient composition; estimate
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Make a quick Worcestershire-style sauce with cider vinegar, tamarind, molasses and soy sauce. A tangy homemade seasoning without fermentation.
Frequently asked questions
Does it taste exactly like bottled Worcestershire?
It is a tangy, spiced homemade alternative. Without fermentation or ageing, its flavour is different.
How do I use it?
Add small amounts to marinades, stews, burgers, mushrooms or dressings. Taste before adding more salt.
Can I use tamarind concentrate?
This recipe uses unsweetened seedless paste, not concentrate. Strength varies widely; do not substitute equal quantities.
