Worcestershire sauce or W sauce is a fermented liquid sauce used as a condiment. It is made by fermenting malt vinegar, apple cider vinegar, molasses, tamarind concentrate, garlic, shallot, black peppercorns, anchovies, hot chili, cardamom, and cinnamon stick.

It is interesting to know that W sauce was first invented by two pharmacists in England in the city of “Worcestershire” in the 1800s and got this name. Later they started their own company of Worcestershire sauce known as “Lea & Perrins” today.

Why will you Love Homemade W sauce?

Great for the People that Want to Customize: The organic worcestershire sauce recipe is worth making at home because that’s the only way people make it according to their choices. They can leave the anchovies if they want vegan sauce.
The Golden Sauce: It is not wrong to call Worcestershire sauce “the Coca-Cola of sauces.” It is wonderful to share the recipe with those who aren’t afraid of homemade sauces. I’ve been making homemade “W sauce Worcestershire” for years. I highly recommend reading a book called Stillroom Cookery by Grace Firth. I started with her excellent recipe for this sauce and adjusted from there.
Basic Pantry Stuff: This iconic condiment is a staple in my pantry. Making the Worchester sauce at home isn’t as difficult as it seems. It is simple to put together with ingredients that I usually have in my pantry, except for a few, like anchovies and molasses. I simply cannot imagine cooking without it.
Favorite food Condiment: This sauce is always on the next level, from steaks and burgers to stews and marinades.

Ingredients for Worcestershire Sauce Recipe

Worcestershire Seasoning _ Mustard seeds (2 Tablespoons), cinnamon stick (1 long stick will be enough), cardamom (2 pods), and pepper are required for the ingredients that we use to toast for extra flavoring. You don’t need to worry about these ingredients as they are easily available in your pantry. You can skip cardamom if you don’t have or least favorite.
Malt vinegar and Apple cider vinegar _ I know most recipes use distilled white vinegar, but trust me, the UK version of this recipe uses malt vinegar or apple cider vinegar. It tastes more authentic and has mild, sweet flavors. 1 cup of malt and 1 cup of apple cider vinegar will be the best choice. If you want to make the recipe with distilled white vinegar, you can still make the w sauce with a bit of a different taste.
Anchovies _ The original British recipe never skips the anchovies. If you want it vegan-friendly, then make the Worcestershire sauce without anchovies.
Garlic _ Take four garlic cloves for a garlicky taste.

Hot chili _ A hot chili is enough for the sauce, but you can increase the spice level by adding one additional hot chili.
Shallot _ It’s better to use a large shallot onion in this recipe. If shallot is not available, then there is no issue in using a regular or yellow onion.
Molasses _ A cup of molasses syrup is the main ingredient for this sauce. The sweet and milder flavor of the sauce comes from this concentrated dark brown molasses.
Tamarind Concentrate _ ¼ cup of tamarind concentrate for sour, tart flavor in the sauce. Tamarind pulp or paste will provide the same flavor as concentrate.
Bay Leaves _ 1-2 bay leaves are required to give the sauce an aromatic twist. If you are not a fan of bay leaves, skip them.
Lemon juice _ 1 tablespoon of lemon or lime juice will add citrus flavor to the sauce.
Salt _ A pinch or a teaspoon will work fine.

Instructions

1.Roast the Ingredients

Roast the mustard seeds, cinnamon stick, cracked cardamom Pods, and pepper for 3-4 minutes or until fragrant.

2.Make a Blended Mixture

Blend the 1 cup of malt and apple cider vinegar, anchovies, hot chili, garlic, and shallot slices.

3.Assemble the Sauce

Place the blended mixture in a pan on medium flame. Add molasses and roasted ingredients and cook for 3-4 minutes while continuously mixing it.

Add molasses and roasted ingredients for making worcestershire sauce healthy

Once they are bubbling and concentrated, add the remaining vinegar and tamarind concentrate. Add bay leaf, lemon juice, and salt. Simmer the sauce for about 15 minutes.

Add bay leaf, lemon juice, and salt for making best worcestershire sauce

4.Preserve the Sauce to Absorb Flavors

Fill the entire sauce in a glass bottle or jar fridge for a minimum of two weeks and a maximum of six months. Preserving the sauce will help it absorb flavors.

5.Sieve and Use

After preserving the sauce for 2 weeks or a month, strain the liquid sauce and push all the sauce through a fine mesh, strainer, or cheesecloth. Fill the clean liquid sauce in a bottle or jar and use it in your favorite steaks, burgers, and savory dishes!

Worcester Sauce: A Legacy to Several Savory Dishes

Worcester Sauce is used in many savory dishes, especially meaty ones.

Soups, stews, salads, and dressings taste a thousand times more delicious with Worcestershire thick sauce.
Flavors of Steak and burgers get a boost with the addition of Worchester.
The taste of meaty and savory dishes like pies is unparalleled with this condiment.
Rich in combination with cocktails like Bloody Mary.
The BBQ game is on the next level with this sauce.
Try it in meatloaf and beef stroganoff.
Use in marinades as it acts as a flavor and seasoning booster.