Name: Worcestershire Sauce
Prep time: 20 min
Ingredients: 1/2 cup malt vinegar; 1/2 cup raw apple cider vinegar; 1/2 cup blackstrap molasses; 1/4 cup naturally fermented fish sauce; 2 tablespoons tamarind paste; 1 tablespoon naturally fermented soy sauce; 3 tablespoons onion juice; 1 teaspoon ground black pepper; 1/2 teaspoon ground ceylon cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon cayenne powder; 2 tablespoons extra virgin olive oil; 2 shallots ((minced)); 4 cloves garlic ((minced)); 1 teaspoon freshly grated ginger; 8 anchovies ((minced)); 1 lime ((juiced))

As a die-hard DIYer, my pantry is filled with little things I make myself: ketchup, mayonnaise, barbecue sauce, flour mixes. And my freezer is always home to a few homemade items that are easy to pull out in a pinch for last minute meals: pizza crusts, pie crusts, biscuits and more. These pantry items and kitchen staples not only help me to maintain my grocery budget while still purchasing otherwise expensive foods like grass-fed meats, raw dairy and organic produce.

Homemade Worcestershire Sauce

Worcestershire Sauce offers a wonderful sweet-sour-salty flavor owing to its many ingredients that include traditionally fermented fish sauce and anchovies, spices and even fresh lime. Together they blend into a wonderful simple, lovely sauce that, in small quantities, adds a lovely depth of flavor to marinades, dips, salad dressings and other sauces.

One bottle lasts a long time, because you typically use so little in each recipe.

Worcestershire Sauce

This recipe for a simple, homemade Worcestershire Sauce may contain many ingredients, all of which contribute to the sauce's unique and complex flavor, but it really is deceptively simple to make.

Prep Time20 mins

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Ingredients

½ cup malt vinegar
½ cup raw apple cider vinegar
½ cup blackstrap molasses
¼ cup naturally fermented fish sauce
2 tablespoons tamarind paste
1 tablespoon naturally fermented soy sauce
3 tablespoons onion juice
1 teaspoon ground black pepper
½ teaspoon ground ceylon cinnamon
½ teaspoon ground cloves
¼ teaspoon cayenne powder
2 tablespoons extra virgin olive oil
2 shallots (minced)
4 cloves garlic (minced)
1 teaspoon freshly grated ginger
8 anchovies (minced)
1 lime (juiced)

Instructions

Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
Heat a small, dry saute pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

Notes

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