Worcestershire Sauce

I bought a book a few months ago called “Make the Bread, Buy the Butter” by Jennifer Reece. She trials many different things at home and weighs up the cost, effort and end result and advises you on what you should make at home and what you should just buy. Although it is American and some ingredients are not available here, most can be substituted.

Worcestershire Sauce. Why would you bother?…. Um…… because I can! I love to try new things, especially curry pastes and sauces from scratch, instead of buying them from the supermarket. And they taste better (usually). In this case, it was a success. While I did not do the costing, I am sure that it cost much more than I could buy it for in the supermarket. The fresh horseradish alone cost me $5. But it’s not always about the money, it’s………. because I can ūüôā

This recipe makes about 700ml of sauce which will keep indefinitely in the fridge.


3 tablespoons olive oil
2 large onions, chopped
2 chillies, chopped
2 cloves garlic, minced
1 teaspoon black pepper
115g anchovies, drained
¬ľ teaspoon cloves, ground
1 tablespoon salt
1 lemon, peel and white pith removed
2 cups dark corn syrup
1 cup molasses
950ml white vinegar
115g fresh horseradish, peeled and grated


Heat the oil over a high heat in a large saucepan and add the onion and chillies.

Cook, stirring until the vegetables are soft. Add the remaining ingredients and bring to the boil.

Reduce the heat to a simmer and stir occasionally for 6 hours.

Strain through a sieve into a bowl and let cool to room temperature. Store in a bottle with a seal. Refrigerate indefinitely.

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