Homemade Worcestershire Sauce Recipes

HOMEMADE WORCESTERSHIRE SAUCE RECIPE

Steps:

• Use in your favorite recipes and enjoy.

DIY ESSENTIALS: HOMEMADE WORCESTERSHIRE SAUCE

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

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.

DO IT YOURSELF HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic.
• Sauté until translucent, 5 to 8 minutes.
• Add all other ingredients, and bring to a boil.
• Turn heat down, and simmer 1 hour.
• Strain through a double thickness of cheesecloth and store in a wooden cask, if possible.
• This is best if allowed to mature in a cool, dark place for about a month before using.

HOMEMADE WORCESTERSHIRE SAUCE

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.

THE BEST WORCESTERSHIRE SAUCE

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.