A Homemade Worcestershire Sauce That’ll Leave You Tongue-Tied

Homemade Worcestershire Sauce

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Homemade Worcestershire Sauce That’ll Leave You Tongue-Tied

Today, we embark on a journey to demystify the enigma wrapped in a riddle that is Worcestershire sauce. Or is it Wooster-shire? Wus-ter-sure? Honestly, who knows? But brace yourselves, for we’re diving into the world of this tongue-twisting elixir, armed with a homemade recipe that’ll have you exclaiming, “I can’t believe I made this stuff!”

The Quest for Pronunciation: Worces-what?

First things first – let’s address the elephant in the room. How the heck do you pronounce Worcestershire? Is it like trying to decipher an ancient incantation? Well, you’re not alone in the confusion. It’s like the culinary equivalent of a secret handshake, a password to the flavor kingdom that only the bravest dare utter.

Some say “Wuus-tuh-sheer,” others prefer “Wuh-ster-sheer,” and then there’s that one friend who confidently insists on “War-chester-sheer.” Face it, we’re all just guessing, and the true pronunciation might be guarded by a society of gourmet linguists in a hidden foodie fortress.

How Did We Get Here?

So as a homesteader, part of my vision is to be able to create a pantry full of homemade goods that we would typically purchase in the store. I much prefer to make my own ketchup, mayo, mustard, relish, BBQ sauce, etc. I like to keep the food additives to a minimum around here. I don’t want to be ingesting things like “Dimethyl Silicone” which is an additive in Frank’s Red Hot Buffalo Wing Sauce. I doubt it’s healthy, I don’t understand why it’s added to the condiment, and, quite frankly, I don’t want it in my body. So… I make my own.

In our home, we eat a lot of meat and we like to season and marinade our meats before we cook them. We tend to go through quite a bit of Worcestershire sauce, so I thought “hmmm, I wonder if I can make that stuff?” – Turns out, sure as shit you can!

The Wow Moment: “I Made What?”

I was very skeptical when I came across, what was said to be, an old English recipe for Worcestershire sauce. I knew I had to try it. I had some Lea & Perrins in the fridge that I planned to use as a comparison for the end result of the homemade batch.

So, I started right away and holy hell, does it ever STINK up the house, and it even hurts your eyes while it cooks (lol, at least it did for me anyway). But I persevered and I came out a champion on the other side.

Behold, the moment of truth! As I stood there, gazing at my homemade Worcestershire sauce, I was in awe. I had just concocted a potion that rivals the mystical elixirs of old. It is so good!

Now I Share This With You

So, go forth, fearless foodie, and let the world wonder at your newfound prowess in the realm of Worcestershire. After all, who needs a secret handshake when you’ve got a secret recipe? Happy saucemaking, and may your taste buds forever savor the triumph of pronunciation confusion!

Homemade Worcestershire Sauce

Homemade Worcestershire Sauce

This is an old English recipe that comes very close to the store-bought Lea & Perrins brand out there. I am so pleased with this recipe and how it turned out.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Condiment
Cuisine English
Servings 3 Litre

Equipment

  • 1 Stock Pot Large

Ingredients
  

  • 1.5 Onions Roughly Chopped
  • 1/2 Kg Brown Sugar
  • 1 Tbsp Ground Ginger
  • 2 Tbsp Salt
  • 1 Orange Roughly Chopped
  • 2.25 Liters Malt Vinegar (2,250ml)
  • 1 Kg Apples (Approx. 5 medium apples)
  • 1/2 Tsp Cayenne Pepper
  • 1 Tbsp Whole Cloves

Instructions
 

  • Place all ingredients into a large stock pot and bring to a boil.
  • Reduce heat and simmer for 3 hours.
  • Remove from heat. Let cool completely.
  • Strain using a fine mesh strainer and 2 layers of cheesecloth.
  • Bottle it up. Done.

Notes

  • The biggest mention I will make regarding this recipe is that it WILL stink up your home for the entire 3 hours it is cooking. It is very potent stuff. You do become (sort of) nose blind to it about halfway through the cooking process. 
  • This recipe does make a very large batch of Worcestershire sauce, just shy of 3 liters. You can half it to make less.
  • This recipe stores indefinitely in the fridge. 
Keyword Worcestershire Sauce

Did You Make This Recipe?

If so, leave a comment and tell me what you thought of it or how you changed it to your liking, I want to know!

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