If you do not have the time or inclination to make your own Worcestershire, well, when I am in a pinch my favorite brand of store bought or restaurant quality Worcestershire sauce is Lea and Perrins. In fact, just below here is a short list of recipes that I have incorporated and used this prepared sauce for added flavor. I have been using this brand of Worcestershire sauce since the early 1980’s and prefer it to any other store brand, it really is that good in my culinary opinion.
Foodbuzz Tastemaker program offered several coupons for purchasing free bottles of the L&P Worcestershire sauce, so I have already bought one bottle, and still have a few coupons left. If you would like to win one of these coupons please comment on this post and I will use a random generator to pick a lucky commenter as a winner on Monday, December 27, 2010 at 0900 EST.
 Getting ready to add some L&P Worcestershire sauce to a big pot of Smoked Turkey and Sausage Gumbo. Aieeee….. |
Homemade Worcestershire Sauce
This restaurant recipe typically yields about 3 gallons of the fine sauce, however, in this home kitchen version, it will yield about 6 cups, or 3 1-pint jars for you canning and preserving freaks, like myself. If you are preserving this sauce, fill the three 1-pint jars to within ½-inch headspace, then process in the boiling water method for 15 minutes. Store for 3 weeks before use for the flavors to meld, and then it keeps for up to one year or longer. Or refrigerate the sauce for up to a month when made fresh or opened.
| Ingredients | ||
| 2 | Tbsp | Herb infused olive oil |
| ¾ | lb | Fresh horseradish root, grated |
| 4 | each | Jalapeno’s, chopped |
| 8 | Cups | Onions, chopped |
| 1/4 | Cup | Garlic, chopped |
| ½ | Tbsp | Fresh ground black pepper |
| 4 | Ounces | Anchovies, coarse chopped |
| ½ | Tsp | Whole cloves |
| 2 | Tbsp | Sea salt |
| 2 | each | Lemons, juiced |
| 1 | Quart | Dark Karo syrup |
| 2 | Cups | Steen’s corn syrup |
| 2 | Quarts | White vinegar |
| 1 | Quart | Water, filtered |
| Procedure Steps | |
| 1. | In a large stock pot heat the olive oil and then sauté the horseradish, jalapeno’s, onions, and garlic until soft and aromatic. |
| 2. | Add the remaining ingredients and bring to a boil, then reduce heat to a simmer and allow the liquid to reduce by half the amount, or about 6 hours over a very low heat. The sauce should coat the back of a spoon. |
| 3. | Strain the sauce through a sieve or colander, allow the sauce to cool then store refrigerated for up to one month. |
| 4. | Optional: Have three 1-pint canning jars with lids and rings prepared in a canning pot, and ready to fill. Fill the Worcestershire sauce with a ½” headspace, clean the rims, and then seal tightly with the lids and rings. Process the filled and sealed jars in a boiling water bath for 15 minutes. Then turn off the heat and allow to sit in the water bath another 5 minutes. Remove the jars from the water bath and allow to cool for 24 hours on a clean kitchen towel. Label the jars and store in a cool dry place for up to one year. Be sure to refrigerate any opened and unused sauce for up to one month. |
Remember, comment and you could win a coupon for a free jar of L&P Worcestershire sauce.
Bon appetite!
CCR
=:~)
©2010 CCR
16 responses so far ↓
1 Greg Bruno // Dec 21, 2010 at 11:23 am
I use Lea & Perrins in my favorite recipe for Red Beans & Rice. I can tell the difference in flavor from other Worcestershire sauces.
2 Gloria // Dec 21, 2010 at 11:48 am
I have this theory that all those extra letters you don’t pronounce in this fermented liquid’s name are responsible for all the extra flavour it provides to whatever it is used in.
3 Mags@theOtherSideof50 // Dec 21, 2010 at 11:52 am
LOL…I will NEVER have the time nor the inclination to make my own worchestershire sauce so I’ll definitely be needing to win the giveaway!
4 Anne // Dec 21, 2010 at 12:52 pm
Yum!!! I never knew Worchester Sauce had so many wonderful ingredients…but, I am certain yours taste so much better. You should bottle some under your own label.
Merry Christmas!!!
5 Beth McMillon // Dec 21, 2010 at 1:29 pm
Homemade Worcestershire Sauce
I have never thought of making this home made, but I will try it for sure. I would still love winning a bottle as this is sure a versatile sauce to use in soups, stews, meatloaf etc…
I call it “W” sauce as I have found that there are so many pronunciations of the whole word and I always seem to say it wrong….LOL
Have a great day!
Beth
6 Kate @ Diethood.com // Dec 21, 2010 at 1:46 pm
I think I will stick to buying L&P! 🙂 Thank you for sharing the recipe!
7 Kristen // Dec 21, 2010 at 1:56 pm
Don’t count me as part of the giveaway, I got some of those coupons from Foodbuzz, too. However, I had to say how cool I think it is that you make your own worcestershire sauce. I don’t know if I will ever get around to making some, too, but I will definitely keep this recipe in the back of my head for the future.
8 kateiscooking // Dec 21, 2010 at 2:42 pm
I love Lea and Perrins! My favorite way to use it is one a great steak!
9 Jennifer (Savor) // Dec 21, 2010 at 6:32 pm
I grew up with L&P – a classic!
10 pegasuslegend // Dec 21, 2010 at 6:54 pm
I just used this in my cheese dip love L&P and your a genius…..have never seen it made… but you always amaze me when I come here~
11 Torviewtoronto // Dec 21, 2010 at 7:43 pm
haven’t tried homemade looks delicious
12 Gera@SweetsFoodsBlog // Dec 22, 2010 at 12:04 am
A staple in my kitchen but always purchased – so delicious and interesting to do it – homemade 🙂
Cheers,
Gera
13 Anna Johnston // Dec 22, 2010 at 12:45 am
I have to admit I’m a bit of a preserving freak and love the idea of making up my own Worcestshire sauce – thanks for sharing the recipe Chef.
Sending lots of good old fashioned Australian cheer to you for the happiest of holiday seasons. I’ve really enjoyed reading your posts in 2010 & look forward to many more in 2011.
Cheers
Anna
14 Lori Lynn // Dec 22, 2010 at 1:27 pm
Hi CCR – Although i do not plan on making my own, i did enjoy reading how it is made.
Merry Christmas!
LL
15 Susan // Dec 24, 2010 at 8:08 am
I think worcestershire sauce is underrated in today’s cooking. I use Lea & Perrin’s, and can’t imagine having the time to make my own, but your sounds delish!
16 What'sGoodForDinner! // Dec 27, 2010 at 1:12 am
Wow, I wonder if anyone here has ever tried to make the sauce at home using this recipe? Feedback?