Best Worcestershire Sauce Recipes

HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

HOMEMADE VEGAN WORCESTERSHIRE SAUCE

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
• Store in the refrigerator.

VEGAN WORCESTERSHIRE SAUCE

Steps:

• In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
• Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly.
• Set aside to cool.
• Store in the refrigerator in a clean container with a tight fitting lid.
• Makes about 3/4 cup. Enjoy!

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• In a large heavy stockpot set over high heat, combine oil, onions, and jalapenos. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Add garlic, pepper, anchovies, cloves, salt, lemons, corn syrup, cane syrup, vinegar, 4 cups water, and horseradish; bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally, until mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer and let cool to room temperature. Use immediately or keep refrigerated indefinitely.
• To store sauce at room temperature for future use, place 3 clean pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• In a large saucepan filled with water, bring to a boil over high heat and reduce to a simmer, add clean lids and lid rings. Simmer for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and rings; set aside.
• Ladle Worcestershire sauce into a jar up to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not over-tighten.
• Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 5 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet and invert, spacing each jar at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until jar has cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 weeks. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate sauce after opening.

EMERIL'S WORCESTERSHIRE SAUCE

Steps:

• Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.
• Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.
• Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

THE BEST WORCESTERSHIRE SAUCE

Steps:

• Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
• Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
• Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
• *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

SIMPLE WORCESTERSHIRE BUTTER SAUCE

Steps:

• In a small saucepan melt butter. Stir in remaining ingredients. Heat thoroughly.
• Drizzle over cooked fish fillets.

SAUTEED FOIE GRAS WITH CIPOLINI ONIONS, NASHI PEAR, AND WORCESTERSHIRE SAUCE

Steps:

• Dice the Nashi pears and place into a saucepan with the white wine, sugar, pinch of salt, and enough water to cover pears. Bring to a boil, cook for 5 minutes, remove and cool.
• Preheat the oven to 350 degrees F.
• Peel the cipollini onions, leaving the root intact, and arrange so that they sit tightly yet flat on the bottom of a pan. Add the honey, olive oil, and 1 ounce of Worcestershire sauce, cover with aluminum foil and roast for 10 minutes or until tender.
• Heat a nonstick saute pan over medium-high heat. Season the fois gras, and saute on each side until golden brown on the outside and soft and creamy on the inside.
• In a separate pan, heat the Nashi pears with the orange confit and the cipollini onions. Finish with the basil leaves and place a small pile in the center of each plate. Place the fois gras on each plate and add the sauce on top of each fois gras.

STUFFED PORTOBELLO MUSHROOM WITH WORCESTERSHIRE SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Remove and discard all of the stems from the Portobello mushrooms and place in a baking dish.
• In a separate bowl, combine all of the remaining ingredients and mix well. Place a large spoonful of the mixture on top of each mushroom. Place in oven and bake for 20 minutes.
• Serve on a bed of lettuce or on a platter and drizzle the Worcestershire sauce around mushrooms.

MUSHROOM AND WORCESTERSHIRE SAUCE GLAZE FOR STEAK

Steps:

• In a large skillet, heat the olive oil on high heat, and saute the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the veal jus or beef stock. Cook for 5 minutes and remove from the heat.
• Serve on top of any steak.

VEGAN WORCESTERSHIRE SAUCE, TWO WAYS

Steps:

• Two days before you want to make the Worcestershire sauce, combine the kombu with 1 cup cold water and refrigerate overnight. Strain and reserve both the kombu and the liquid. Then soak the shiitake mushrooms in the liquid overnight.
• Put the kombu in a large stockpot with 8 cups water. Bring to a boil, then reduce the heat and very gently simmer for 2 hours. Add the vegetable trimmings to the stockpot and cook for another 1 to 2 hours.
• While the stock is cooking, pure the tomatoes in a blender or food processor; strain with a fine sieve into a large pot over high heat. Drain and thinly slice the reconstituted shiitake mushrooms (discard their soaking liquid). Add the mushrooms, onion, carrots, celery and ginger to the tomato purée. Bring the tomato mixture to a boil, then reduce the heat to low and simmer for 1 hour.
• Add the cinnamon, bay leaves, black peppercorns, sansho peppercorns, sage, soybean powder (if you're using it), cloves, nutmeg, thyme and chili to the tomato mixture; cook for 10 minutes. Cool slightly, then blend gently in a blender or food processor; you want all the spices to be finely ground but not liquefied. Return the tomato mixture to the pot and add the rice vinegar, soy sauce, brown sugar and salt. Cook over medium heat for 10 minutes, then turn the heat to medium-high and cook for another 10 minutes; turn the heat to low.
• Strain the vegetable stock and discard the solids. Put the wine and 3 cups of the vegetable stock in a saucepan over high heat; cook until reduced by .75, about 15 minutes. Strain .5 of the tomato mixture into the reduced wine-stock mixture and keep warm (this is the "thin" sauce).
• Add the apple to the remaining tomato mixture; simmer for another 10 minutes, then add a dash of shichimi. Taste and adjust the seasoning. (This is your "thick" sauce.) Use the sauces immediately or transfer to airtight containers and refrigerate for up to 2 weeks.

EMERIL'S HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Combine the oil, onions and jalapenos in a large heavy stockpot over high heat. Cook, stirring, until slighly soft, 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the meat to medium low and simmer, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain through a fine mesh strainer. Spoon the hot mixture into 3 hot sterilized pint size jars, filling to 1/2 inch of the top. with a clean, damp cloth, wipe the rim and fit with a hot sterilized lid. Tighly screw on the metal ring. Place jars on a rack, without their touching one another, in a deep canning kettle with boiling water to cover by 1 inch. Cover the kettle and boil for 15 minutes.

STEAKS WITH WORCESTERSHIRE SAUCE

Steps:

• Heat butter or oil in a non stick pan.
• Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
• Place steaks in hot pan and cook quickly to desired taste turning only once.
• Lift out steaks when ready and keep handy.
• Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
• Return steaks to pan and turn in the sauce.
• Serve at once.

WORCESTERSHIRE SAUCE GLUTEN FREE

Steps:

• Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Makes about 3/4 cup. Shake well before using.

JENNY LEWIS' VEGAN WORCESTERSHIRE SAUCE

Steps:

• Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator. Makes about 3/4 cup.

MARINATED MUSHROOMS WITH WORCESTERSHIRE SAUCE

Steps:

• Wash and stem mushrooms. Set aside stems for other use.
• Combine other ingredients thoroughly and pour over mushrooms. Refrigerate and marinate for two days.

EMERILE WORCESTERSHIRE SAUCE

Steps:

• Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container. Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year. Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator. Yield: 3 pints

WORCESTERSHIRE SAUCE

Steps:

• Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
• When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

TOFU WITH FRESH FIGS AND WORCESTERSHIRE SAUCE

Steps:

• Marinate: The night before, or hours before, mix in a bowl all sauce ingredients except cornstarch. Stir well and enter the tofu cubes, letting them marinate in the refrigerator until the time of preparation For the tofu: Took the tofu cubes from the marinade and let drain for a moment. Season lightly In a pan with a little oil on all sides mark the tofu cubes. Low the heat and allow to continue doing 5 minutes For the sauce: Meanwhile, clean the figs. Remove the tip and base, and cut into slices 1 / 2 cm approx. Reserve Mix in a bowl the two types of sesame. Reserve Remove the tofu from the pan, batter with two kinds of sesame seeds and set aside In the same pan where we have made tofu, will mark the figs, round and round. Add all liquid from the marinade Let reduce over low heat 2 minutes. Check and rectify salt. Sprinkle with cornstarch and let boil 1 minute or until it has a syrup-like texture. Remove from heat, pass through a sieve to remove seeds from the figs and turn to a gravy boat Finish: On each plate place 3 dice of tofu and sliced figs. Sprinkle the slices with a spoonful of salsa. Pour over the rest of the sauce or serve in individual bowls so that we can dip the tofu cubes Side: Serve with fried rice