Homemade Worcestershire Sauce Food

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VEGAN WORCESTERSHIRE SAUCE



Vegan Worcestershire Sauce image

Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce.

Provided by Sharon123

Categories     Asian

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

1/2 cup apple cider vinegar
2 tablespoons Braggs liquid aminos, amino acid (or soy sauce)
2 teaspoons water
1 teaspoon dry sweetener
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Steps:

  • In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
  • Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly.
  • Set aside to cool.
  • Store in the refrigerator in a clean container with a tight fitting lid.
  • Makes about 3/4 cup. Enjoy!

Nutrition Facts : Calories 48.5, Fat 0.4, Sodium 9.4, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 0.6

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

Make and share this Homemade Worcestershire Sauce recipe from Food.com.

Provided by Nyteglori

Categories     Sauces

Time 12m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Steps:

  • Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
  • Store in the refrigerator.

Nutrition Facts : Calories 8.7, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1.2, Protein 0.2

WORCESTERSHIRE SAUCE RECIPE



Worcestershire Sauce Recipe image

I love making my own condiments and one of my favorites is this homemade Worcestershire sauce recipe. This flavorful sauce is complementary to many dishes.

Provided by Debra Maslowski

Categories     Condiment

Time P1mT30m

Number Of Ingredients 16

1/4 cup canned anchovies
6-7 garlic cloves
2 cardamom pods
1 small chunk of fresh ginger
1 small white onion
1/2 teaspoon cinnamon
2 whole cloves
1/2 teaspoon dry mustard
1/3 cup raisins ((or golden currants, or prunes))
1 Tablespoon salt ((try smoked salt for a different flavor))
2 Tablespoons cane sugar
1 teaspoon black pepper
1 teaspoon red pepper flakes
1/4 cup hot water
1 cup apple cider vinegar
1/4 cup molasses ((or sorghum))

Steps:

  • Begin this Worcestershire sauce recipe by placing the raisins in a heatproof bowl and pouring the hot water over them. Wait 15 minutes or so for them to plump up, then drain.
  • Puree the raisins, ginger onions and garlic in a food processor. Add about half the vinegar, enough to make a paste.
  • Put this mixture in a saucepan and add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for about five minutes. Remove from heat.
  • Pour this mixture into a quart jar and seal. Place the jar in a cool, dark place for about a month to mesh all the flavors together. You can leave it longer if you want a stronger flavor.
  • When your homemade Worcestershire sauce recipe is finished, strain it into another jar and store in a cool, dark place.

Nutrition Facts : ServingSize 1 tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 222 mg, Fiber 1 g, Sugar 3 g

HOMEMADE WORCESTERSHIRE SAUCE RECIPE



Homemade Worcestershire Sauce Recipe image

Homemade Worcestershire sauce contains a lot of ingredients, but easy-to-follow recipe steps make the process simple.

Provided by Peggy Trowbridge Filippone

Categories     Sauce     Ingredient

Time 5h35m

Number Of Ingredients 18

2 tablespoons olive oil
2 large sweet onions (roughly chopped)
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños (seeds removed and minced)
1/4 cup anchovies (chopped)
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon (thinly sliced)
1 lime (thinly sliced)

Steps:

  • Use in your favorite recipes and enjoy.

Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 27 mg, Sugar 5 g, Fat 0 g, ServingSize 6 cups (96 servings), UnsaturatedFat 0 g

DIY ESSENTIALS: HOMEMADE WORCESTERSHIRE SAUCE



DIY Essentials: Homemade Worcestershire Sauce image

This recipe is another in my series of homemade sauces and condiments. The biggest missing element is this sauce is the elimination of anchovies. That one thing makes this sauce vegan... Vegan and very tasty. It is easy/peasy to make... So yummy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Other Sauces

Number Of Ingredients 9

PLAN/PURCHASE
2 cup(s) apple-cider vinegar
1/2 cup(s) liquid aminos, more on this later
1/4 cup(s) coconut sugar
1 teaspoon(s) powered ginger
1 teaspoon(s) powered mustard
2 clove(s) baked garlic, smashed
1/2 teaspoon(s) white pepper, freshly ground, or to taste
1/4 teaspoon(s) ground all spice

Steps:

  • PREP/PREPARE
  • Gather your Ingredients (mise en place).
  • Add the ingredients to a saucepan over medium-high heat.
  • Chef's Note: What are liquid aminos? Are a natural, gluten-free "soy like" seasoning; this is much better for you than traditional soy sauce; however, if you feel like this it going a bridge too far, then you can always substitute tamari sauce.
  • When the liquid comes to the boil, reduce to a simmer
  • Allow to simmer until reduced by half, about 20 - 30 minutes.
  • Remove from the heat, and strain through a double-thick piece of cheesecloth.
  • Allow to cool and then place into a non-reactive, sealed container.
  • Chef's Note: It should last 2 - 3 months in the refrigerator.
  • Chef's Tip: And because this is a homemade sauce, and not something you get in a bottle, always shake before using :-)
  • PLATE/PRESENT
  • Use in any recipe that calls for the addition of Worcestershire sauce. Enjoy.
  • Keep the faith, and keep cooking.

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

Provided by Tiffany Davis

Categories     Condiment

Number Of Ingredients 8

1 Cup Apple Cider Vinegar
1/4 Cup Water
1/4 Cup Soy Sauce
2 tbsp Brown Sugar
2 tsp Mustard Powder
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Cinnamon

Steps:

  • Gather all your ingredients.
  • Combine them all in a medium-sized mixing bowl
  • Using a funnel, pour into a container with lid.
  • Shake before each use.

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE



Emeril's Homemade Worcestershire Sauce image

Use Emeril's homemade Worcestershire sauce in his Beef Tenderloin With Fresh Horseradish And Black-Pepper Crust recipe -- both have been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 3 pints

Number Of Ingredients 13

2 tablespoons olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground black pepper
4 (2-ounce) cans anchovy fillets
1/2 teaspoon cloves
2 tablespoons coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups Steen's 100 percent Pure Cane Syrup
8 cups distilled white vinegar
3/4 pound fresh horseradish, peeled and grated (about 3 cups)

Steps:

  • In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
  • Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
  • To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
  • In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
  • Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
  • Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
  • Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
  • Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
  • Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.

Provided by Ashley Adamant

Categories     Food Preservation

Number Of Ingredients 17

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
1 Tbsp. crushed red pepper flakes
1 Tbsp. dry mustard
1 tsp. whole cloves
1 tsp. black peppercorns
1/2 tsp ground cinnamon

Steps:

  • Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
  • Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
  • Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
  • Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  • After aging, pour the sauce through a fine mesh sieve before use.

THE BEST WORCESTERSHIRE SAUCE



The Best Worcestershire Sauce image

I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!

Provided by SavedbyGrace

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 17

2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind paste
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de arbol, chopped (I have always left these out)
2 garlic cloves, smashed
1 inch cinnamon stick
1 anchovy, chopped
1 yellow onion, chopped
1/2 inch piece fresh ginger, peeled and smashed
1/2 cup sugar (I have used demerara sugar with great results)

Steps:

  • Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
  • Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
  • Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
  • *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

HOMEMADE WORCESTERSHIRE SAUCE



Homemade Worcestershire Sauce image

This is a quick and easy recipe I made with my son.

Provided by mlally

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 9

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Steps:

  • Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 151.3 mg, Sugar 1.2 g

WORCESTERSHIRE SAUCE



Worcestershire Sauce image

This is the real deal folks. The recipe is a bit lengthy and a bit involved but you won't be disappointed. I reduce the final mixture to concentrate flavor, leave it thin and it's Lea & Perrins. Recipe volume can be increased 4 times without flavour loss.

Provided by Mr. Sauce

Categories     Stocks

Time 2h20m

Yield 500 ml

Number Of Ingredients 18

2 cups white vinegar
1/2 cup blackstrap molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp or 6 tablespoons lemon juice
3 tablespoons pickling salt
1 cup onion (chopped)
3 tablespoons mustard seeds
1/2 teaspoon red pepper flakes
2 garlic cloves (Crushed)
1 teaspoon whole black peppercorn
1/2 teaspoon ground ginger
1 inch cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
1/2 teaspoon curry powder
5 anchovy fillets
1/2 cup water
1/2 cup sugar (to be caramelized separately)

Steps:

  • In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
  • Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
  • Add spice bag to simmering mixture, simmer covered for another 30 minutes.
  • In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
  • In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
  • Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
  • When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
  • Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
  • On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
  • Strain mixture through a wire strainer into a separate pot, discard pulp.
  • Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
  • Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
  • Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
  • Allow to cool, store in cupboard for 2 weeks before use.
  • Keeps indefinitely sealed, refrigerate after opening.

Nutrition Facts : Calories 2.6, Sodium 60, Carbohydrate 0.5, Sugar 0.3, Protein 0.1

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From tfrecipes.com


WORCESTERSHIRE SAUCE RECIPE (HOMEMADE) | KITCHN
Smother a piece or two (trust me, you’ll never want to stop at one!) of toast generously with sharp shredded Cheddar cheese, broil until the cheese is golden and bubbly, then splash an immense amount of Worcestershire sauce on top, so it …
From thekitchn.com


WORCESTERSHIRE SAUCE SUBSTITUTE (13 TASTY ALTERNATIVES FOR ...
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.
From bakeitwithlove.com


MEATLOAF RECIPE USING WORCESTERSHIRE SAUCE - ALL ...
Step 1. Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender. Advertisement. Step 2. Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. See more result ››. 52. Visit site.
From therecipes.info


HOMEMADE VEGAN WORCESTERSHIRE SAUCE | RECIPE CART
Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.
From getrecipecart.com


10 BEST COOKING WITH WORCESTERSHIRE SAUCE RECIPES | YUMMLY

From yummly.com


10 BEST WORCESTERSHIRE SAUCE SUBSTITUTES
If the recipe calls for more than 1 tablespoon of Worcestershire sauce, add an additional tablespoon of balsamic vinegar for each tablespoon of Worcestershire sauce called for in the recipe. You can also add a small amount of sugar (1 teaspoon) to help balance out the flavor if your recipe needs it.
From brooklynkolacheco.com


[HOMEMADE] WORCESTERSHIRE SAUCE : FOOD
The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts. Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 89 [Homemade] Worcestershire Sauce. OC. Close. 89. Posted by 4 days ago [Homemade] Worcestershire Sauce. OC. 1/3. 48 ...
From reddit.com


SUPER EASY SLOPPY JOE RECIPE WITHOUT WORCESTERSHIRE SAUCE ...
First in a large skillet add oil and heat over medium-high heat. Super easy sloppy joe recipe without worcestershire sauce. Mince the garlic finely. If the meat is too lean the end result will be tough and too fatty the sandwiches. It elevates the …
From foodrecipestory.com


WORCESTERSHIRE SAUCE RECIPES - BBC FOOD
Worcestershire sauce contains anchovies, so is not suitable for vegetarians. Alternatives with a similar taste are available. The final sauce has a spicy, concentrated flavour, so …
From bbc.co.uk


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