Worcestershire Sauce

Let's Cook

1. Step 1.

   Combine in a large saucepan: 3 cups malt vinegar; 1 cup molasses; 1 cup soy sauce; 2 large onions, chopped; ½ cup lemon juice; ½ cup water; ½ cup tamarind extract or concentrate; ½ cup yellow mustard seeds; 8 garlic cloves, chopped; 2 tablespoons cracked black peppercorns; 2 tablespoons red pepper flakes; 1-inch piece ginger, peeled and finely chopped; 1 tablespoon salt; 1 tablespoon whole cloves; 1 tablespoon coriander seeds; 5 anchovy fillets, chopped; 6 dried shiitake mushrooms; 5 green cardamom pods, crushed; 2 cinnamon sticks

2. Step 2.

   Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Meanwhile, warm over medium heat in a skillet, stirring frequently: 1 ½ cups sugar

3. Step 3.

   The sugar will melt and turn deep brown, about 7 minutes. Slowly and carefully pour the caramelized sugar into the simmering mixture (it will sizzle and spit, so back up a little). Remove from the heat and let cool to room temperature. Transfer to a covered container or jar and refrigerate for 4 weeks.

4. Step 4.

   Strain the sauce twice. First through a fine-mesh sieve, then through a fine-mesh sieve lined with a thin kitchen towel. Transfer to clean bottles or jars. The sauce will keep refrigerated for up to 1 year.