
Misreall and I have been having the hardest time finding a date that we can get together to sample and compare our Worcestershire sauces. I have been waiting to write about it so I could report on the comparisons, but I have decided to go ahead and post the process, before I forget what I did.
If you have ever thought about making your own Worcestershire sauce, I say go for it. If you haven't ever thought about making your own Worcestershire sauce, I still say GO FOR IT! This is the freshest, most flavorful, spiciest (without heat), magical elixir of flavor I have come across in a long, long time. And it's not hard to make.

Actually, I didn't need the star anise, but that's another story. I was also looking at ketchup recipes, some of which do call for star anise, so I got it in my head that I needed some. Turns out I didn't, but I am now prepared for the ketchup phase of this project. Unfortunately, I didn't realize I didn't need it until after I took this photo, so there the star anise will sit through eternity, hopelessly aware that it does not belong, trying desperately to be as invisible as the jar in which it comes, thinking "please don't look at me. Look at the molasses - yeah! - and the onion - see how beautifully round it is! Just pretend like I'm not here, ok?" What you don't see here is the sugar, which for some reason I forgot to bring out until I needed it. Hmmm, and now that I am looking more closely, I see that I left out the garlic as well.
Ok, so it's not perfect. But you get the idea - lots of ingredients, some everyday, some a little more exotic. But nothing I could not find with relative ease.

At this point, it's just a mishmash of ingredients and doesn't look like much. It smells mostly of the vinegar, too, which is not the most pleasant smell in the world.

Before long, the smell has taken over your kitchen. It was about this time that I started having these vague thoughts of steak.

You also want to use a heavy-bottomed pan to melt the sugar. If it is too thin, it is more likely that you will burn the sugar. It's one of those things that goes from golden brown to burnt beyond recognition quickly.


This is what it should look like when it's ready. The sugar has melted into a pool of amber. You want to remove it from the heat before that amber turns too dark.

The recipe should really come with a warning at this point. That sugar is so hot that it will make the rest of the ingredients start to boil as soon as the liquid sugar hits it. It will bubble up and make a fierce noise, so don't be startled. Just hang on and in a minute or two it will have subsided back into a nice simmer.
By this time, all of the ingredients have come together and the sugar fuses them into one big giant spectacular splendiferous aroma that fills all of your senses. If you are anything like me, you will be craving a steak by this time. Too bad you won't be tasting the sauce for a few weeks.

Another warning that I think should be included in this recipe is that you need a fairly large jar for the sauce with all of the ingredients still in it. I had two false starts before I finally found enough room in my old dill pickle jar. I wish I could remember exactly how big it is, but I do know it's bigger than a quart - maybe one-and-a-half quarts. There's a lot of stuff in there that has to be strained out before you reach the 2 cups, so I recommend you start with the biggest jar you have.
I put the jar all the way in the back of the bottom shelf of the refrigerator and let it stay there for the required three weeks. It was a long three weeks, that I can tell you.


This is a truly marvelous sauce, and it really does not take that long to make at all. And once you buy the ingredients for the first batch, you have most of what you need on hand for the next batch as well, and the one after that. And you will be making more batches, of that I can assure you. It is spicy and fresh and adds a burst of flavor to everything it touches, from soups to stews to sauces, salad dressing, eggs, pimento cheese, you name it.
I used the recipe I found in Saveur Magazine #117. I don't believe I would change a thing. You can find the recipe here. Go make yourself some. You won't be sorry.
1 comment:
love Worcestershire Sauce with less sodium
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