This Worcestershire sauce recipe tastes better than the commercial brand you buy at the store. You know what that means?
Outstanding flavor in roasts, dips, bloody mary's and anything you would use this in. Homemade never tasted so good.
HOMEMADE WORCESTERSHIRE SAUCE RECIPE FROM SCRATCH
2 TBS olive oil
6 cups chopped onions
4 jalapenos with stems and seeds, chopped
2 TBS minced garlic
2 tsp freshly ground black pepper
1/2 tsp cloves
2 TBS coarse salt
2 medium lemons, peeled and pith removed
4 cups dark corn syrup
2 cups homemade pure maple syrup
8 cups white vinegar
1 cup fresh horseradish, peeled and grated
In a stock pot over high heat, combine olive oil, onions, jalapenos and sauté until soft; about 4 minutes. Add the remaining ingredients with 4 cups of water; bring to a boil.
Reduce heat and simmer, stirring occasionally, until the 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. Makes 3 pints.
This makes a great gift too.
Worcestershire Sauce Recipe Substitutions
Worcestershire sauce is frequently used to season meats and fish. If you find that you are out of this condiment in the middle of a recipe, there are a few substitutes you can use to create a similar flavor profile.
The key to creating a substitute for Worcestershire sauce is to
mix ingredients that that create a fermented, salty flavor with a hint
of spice that would mimic the classic brands associated with this
Vegetarian Worcestershire Sauce Recipes
Some choose to make homemade Worcestershire sauce because they are not comfortable using condiments that contain animal products. Several vegetarian or vegan Worcestershire sauce recipes are available to address this market.
With Mushroom Soy Sauce
Combine 1 cup cider vinegar, ¼ cup mushroom soy sauce, ¼ cup water,
1/3 cup dark molasses, 3 tablespoons lemon juice, 1.5 teaspoons dried
mustard, 1.5 teaspoons salt, 1 teaspoon onion powder ¾ teaspoons ground
ginger, ½ teaspoon black pepper, ¼ teaspoon granulated garlic, ¼
teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, 1/8 teaspoon ground
cardamom and 1/8 teaspoon cloves or allspice. Blend the ingredients,
and then transfer to a saucepan. Boil until the mixture is reduced to
two cups, and then run it through a sieve and bottle. Store in the
With Soy Sauce
In a saucepan combine ¾ cup soy sauce, 2 tablespoons Barbados
molasses, 2 tablespoons low sodium tamarind concentrate, 1 tablespoon
lime juice, 1 tablespoon malt, 1 warm chili, opened and deveined, 1.5
nutmeg seeds, 1 inch square of lemon peel, 1 inch finely slivered ginger
root and 6 cloves. Stir the mixture as it comes to a simmer, and then
allow it to boil for 8-10 minutes. Leave it to sit for at least a day,
and then run the finished product through a sieve.
With Brown Vinegar
In a fry pan, combine 500 mL brown vinegar, 1 green apple cored,
peeled and cubed, 1 minced garlic clove, half of a ground ginger root, 1
tablespoon treacle or molasses, 1 tablespoon honey, 1 teaspoon cayenne
pepper or chili paste, ¼ teaspoon ground cloves and ¼ teaspoon allspice.
Allow the mixture to simmer for 60 minutes, then strain and use.
With Cooking Apples
For a very spicy mixture, combine 3 pounds cored, cubed and skinned
cooking apples, 2 pounds brown sugar, 1 gallon malt vinegar 6 peeled
garlic bulbs, 4 tablespoons salt, 2.5 tablespoons cayenne pepper, 2
tablespoons ground ginger and 2 tablespoons ground cloves in a crock
pot. Allow the mixture to boil for 1.5 hours, and then let it simmer for
a 90 minute cycle. Run the finished mixture through a blender to remove
the lumps, then store in the refrigerator. Allow it to mature for the
With Apple Cinder Vinegar
Combine ½ cup apple cider vinegar, 2 tablespoons water, 2 tablespoons
low sodium soy sauce, 1 tablespoon brown sugar, ¼ teaspoon garlic
powder, ¼ teaspoon mustard powder, ¼ teaspoon onion powder, ¼ teaspoon
minced ginger, a pinch of cinnamon and a dash of pepper. Place the
mixture on the stove over medium heat, allow it to boil for 45 seconds,
and then let it cool completely before storing in a cool, dry
In a food processor, mix ¼ cup tamari, 6 tablespoons brown rice syrup, 6 tablespoons water, 2 tablespoons apple cider vinegar, 1 teaspoon barley malt syrup, 1 teaspoon ground ginger, ¼ teaspoon granulated garlic, 1/8 teaspoon cayenne, a pinch of granulated onion and a dash of ground cloves. Mix until the mixture is smooth, then poor into a glass jar and refrigerate. Leave the mixture to sit for a few days to allow the flavors to mature. Enjoy these vegetarian Worcestershire sauce recipes. Source: http://www.md-health.com/Substitute-For-Worcestershire-Sauce.html