Handmade Worcestershire Sauce

It’s Sunday, cloudy with soft and erratic rain showers as if Mama Nature hasn’t quite decided if today will be soggy or not.  I find days like today the perfect time to put together a cooking project which produces immediate results, looks good, doesn’t break the bank and does not eat up an entire afternoon.  This recipe for Worcestershire sauce fits the bill.  Two added bonuses are the recipe yields plenty for your future use and makes a fabulous gift for a fortunate friend.  By the way, the sauce is a super hostess present or Christmas gift when presented in a fetching bottle with a pretty bow or tag.  It will leave you sitting pretty and pleased as punch.  This recipe really ought to age at least a month before using as the flavor ripens…almost blooms, becoming fuller and round.  Obviously there is a good amount of both vinegar and fresh horseradish but allowed to mature, this sauce is a wonderful surprise when the undertones of cloves and molasses are tasted behind the mustard and anchovies.  As good as store-bought is, it cannot compare to handmade.  I marinate steaks in a mixture of Worcestershire sauce and soy sauce before tossing them on the grill.  What a difference this sauce makes!  And just imagine how glorious a spicy batch of Bloody Marys would taste.  Cheers!

You may not have noticed, but most grocery stores carry fresh horseradish in the  produce department.  I typically find it hiding behind the turnips and rutabagas so make certain to ask if you can’t find it.  I store my Worcestershire sauce in pint and half-pint canning jars.  And, yes, the sauce needs to be refrigerated.

Handmade Worcestershire Sauce

  • Servings: 6 cups
  • Difficulty: easy
  • Print

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups fresh horseradish, peeled and roughly chopped
  • 2 medium onions, roughly chopped
  • 1/4 cup minced garlic
  • 1/4 cup minced jarred jalapeno peppers
  • 1 2-ounce tin of flat anchovies in oil, drained well and finely chopped
  • 2 tablespoons dry mustard
  • 2 tablespoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 1/2 heaping teaspoons whole cloves
  • 4 cups distilled white vinegar
  • 2 cups water
  • 2 cups dark corn syrup
  • 1 1/2 cups molasses
  • cheesecloth to strain the sauce
  • sieve
  1. In a heavy-bottomed pot, warm oil over medium heat.
  2. Into the hot oil add the horseradish, onion, garlic and jalapeno pepper.  Stir well and cook until the onion becomes clear.
  3. Add remaining ingredients, stir well and bring to a boil.
  4. Drop the heat and simmer, uncovered, for 1 1/2 hours.
  5. Allow to cool before handling hot sauce.
  6.  Line the sieve with 4-6 layers of cheesecloth and place sieve over a pitcher or receptacle which holds at least 7 or 8 liquid cups.
  7. Working in batches, ladle mixture into lined sieve and press down on solids to get all the flavors.  I gather the ends of the cheesecloth together in a bundle and squeeze the solids by hand.
  8. When the cheesecloth is full, discard solids and strain a new batch until all the sauce has been strained.
  9. Transfer to clean jars and cool.
  10. Cover with lids and refrigerate.  The sauce is best after 30 days.


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