Worcestershire Sauce

January 22, 2020

Worcestershire Sauce

You say "Wooster", I say yum!

This recipe has spurred many heated conversations with everything to do about its pronunciation and absolutely NOTHING to do with its flavor. Maybe that's why I love it so much. Any food that conjures up that much emotion deserves a spot in the fridge and place in your recipe. 

The rest of the world may call it "Wor-stah-shur", but I say the people in Worcester, England get first rights to call it whatever they please --even if they drop a consonant or vowel (or 7!) --if it tastes this wonderful!

Add, pour or smear it on just about anything you can dream up. Add a dab to guacamole, substitute for soy sauce or level up virtually any cuisine.  Unbound by borders and accepting of all. I guess you could say this sauce embodies my hope for the world--weaving cultures, traditions and flavors wonderfully and perfectly.

Worcestershire Sauce (concentrate)

Yields: 10oz. concentrate


1 can (2oz) can anchovies canned in EVOO (undrained)

2 Tbsp (30ml) Granulated Onion

2 Jalapenos, diced, remove seeds for less "kick"

1 Tbsp (15ml) Granulated Garlic

1/2 tsp (2.5ml) Fresh Black Pepper

1/8 (.6ml) Ground Cloves

1 1/2 tsp (7.5ml) Sea Salt

1/2 Lemon, peel and pith removed

1 1/2 (375ml) Cup Honey

2 C (500ml) White Vinegar

2oz (50ml) Prepared Horseradish, fresh grated (I use this brand)

1 Cup (250ml) Filtered Water



In a 1-1/2 quart pot, heat anchovies, granulated onion and jalapenos over medium heat until peppers begin to soften and anchovies dissolve (about 2 minutes). Next, add all remaining ingredients and bring to a boil (see photo...and yes, that's yogurt on the back burner!)

Reduce heat and simmer uncovered on low heat to create a reduction (just shy of three hours or 170 minutes). You'll know it's ready when it covers the back of your spoon and gently slides off (see photo below).

Remove from heat and strain through a fine mesh sieve into a heat proof measuring bowl with pour spout. Press out all the juices from fiber. Discard solids and immediately pour syrupy liquids into glass jar for refrigeration (see photo of filtered solids below)

As this is a concentrate with a lower water activity than traditional store-bought Worcestershire Sauce, it has an incredibly LONG refrigerated shelf-life as long as no bacteria is introduced. I love this because one batch will last me several months.

WARNING! Do not attempt to say this sauce's name aloud in the company of British folk unless you enjoy being mocked, ridiculed and shamed. If you need proof, just ask my husband, Jeff. 

Recipe inspired (and adapted) from Jennifer Reese's book, "Make the bread, Buy the Butter" 

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