Homemade Worcestershire Sauce
By Joe
Source: Serious Eats — Joshua Bousel, Worcestershire Sauce Recipe | Sauced.
A worcestershire sauce recipe | sauced recipe for 32 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix vinegar molasses soy cause tamarind now mustard seeds salt black peppercorns now cloves curry powder cardamom chiles now garlic anchovies onion ginger and cinnamon now in a medium saucepan bring to a bring to a bubble over high medium reduce now heat to low and cook gently for 10 minutes while sauce now is simmering in a small now saucepan melt sugar over medium now high heat and cook until it now becomes dark amber and now syrupy about 5 minutes stream caramelized sugar into simmering sauce and beat to mix cook gently sauce for 5 additional minutes move sauce to a glass jar now with a tight fitting lid and rest in refrigerator for 3 now weeks pass through a sieve sauce into a medium bowl discard solids set sauce back in jar and keep in refrigerator for up to 8 months.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
7.3 g per serving
14.6 % of the 50 g daily maximum · 29.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 42 kcal |
| Protein | 0.8 g |
| Carbohydrate | 8.7 g |
| of which sugars | 7.8 g |
| of which free sugars | 7.3 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 1.38 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
