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.
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.
|2||Tbsp||Herb infused olive oil|
|¾||lb||Fresh horseradish root, grated|
|½||Tbsp||Fresh ground black pepper|
|4||Ounces||Anchovies, coarse chopped|
|1||Quart||Dark Karo syrup|
|2||Cups||Steen’s corn syrup|
|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.