Homemade Worcestershire Sauce
Published
Worcestershire sauce is a staple in my kitchen—I use it in everything from marinades to sauces. This homemade version has a cleaner ingredient list, is naturally gluten-free, and lets me adjust the flavor exactly how I like it. It’s bold, tangy, and complex, just like the store-bought kind, but even better. Best of all, it comes together in minutes and keeps for months in the fridge.
This sauce is super easy, just a quick sauté, a spin in the blender, and a short simmer on the stove. It’s one of those little pantry staples that quietly makes everything taste better, and having a homemade version means I get to skip the additives and adjust the flavor to exactly how I like it.
Homemade Worcestershire Sauce
Ingredients
- 1/4 cup raisins
- 3/4 cup water, divided
- 2 tsp olive oil
- ½ cup onion or shallot, chopped
- 4 garlic cloves
- 1 tsp fresh grated ginger or ginger paste
- 1 tbsp anchovy paste
- Scant 1 cup apple cider vinegar
- 1/2 cup molasses
- 2 tbsp tamarind paste
- 1 tbsp fish sauce
- 1 tbsp gluten-free soy sauce or tamari
- ¾ tsp black pepper
- ¾ tsp dry mustard
- ¼ tsp cardamom
- ¼ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp cayenne
Instructions
- Combine the raisins and ¼ cup water. Set aside and let the raisins soak for 15 minutes.
- Heat the olive oil in a small skillet over medium low heat. Add the onion and cook for 3-5 minutes until softened. Stir in the garlic, ginger paste and anchovy paste and cook for 1 minute.
- Transfer the onion mixture to a blender. Add the raisin/water mixture and apple cider vinegar. Blend until smooth.
- Pour the mixture into medium saucepan. Whisk in remaining ½ cup water, tamarind paste, fish sauce, soy sauce, black pepper, dry mustard, cardamom, cinnamon, cloves and cayenne.
- Bring to a simmer over medium low heat. Simmer for 5-8 minutes.
- Remove from the heat. Put a lid onto the saucepan and leave to steep and cool for 1 hour.
- Strain the mixture through a fine mesh sieve. Store in an airtight jar or container in the refrigerator for up to 3 months.
Notes
- If you want to remove all sediment, you can strain the mixture through a cheesecloth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Homemade Worcestershire Sauce Step by Step
Gather all the ingredients together.
Soak the raisins: Combine 1/4 cup raisins with 1/4 cup water in a small bowl and let them soak for 15 minutes.
Sauté the aromatics: While the raisins soak, heat 2 tsp olive oil in a small skillet over medium-low heat. Add 1/2 cup chopped onion or shallot and cook for 3–5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp grated fresh ginger or ginger paste, and 1 tbsp anchovy paste. Cook for another minute, just until fragrant.
Blend the base: Transfer the sautéed mixture to a blender. Add the soaked raisins along with their liquid and pour in scant (you want almost a cup, but not quite) 1 cup apple cider vinegar. Blend until the mixture is smooth.
Add the flavorings: Pour the blended mixture into a medium saucepan. Whisk in the remaining 1/2 cup water, 1/2 cup molasses, 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp gluten-free soy sauce or tamari, 3/4 tsp black pepper, 3/4 tsp dry mustard, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1/4 tsp ground cloves, and 1/4 tsp cayenne pepper.
Simmer the sauce: Bring the sauce to a gentle simmer over medium-low heat. Let it simmer for 5–8 minutes, stirring occasionally.
Steep and cool: Remove from heat, cover with a lid, and let it steep and cool for 1 hour.
Strain and store: Once cooled, strain the mixture through a fine mesh sieve into a clean jar or bottle. Store in the refrigerator for up to 3 months.
Serving Suggestions
I reach for this Worcestershire sauce all the time—it adds so much rich, savory depth to whatever I’m making. I love it in marinades for chicken, steak, or even tofu, and a splash stirred into beef stew, soups, or my gluten-free meatloaf. It’s great mixed into burger patties, blended into sauces, or even added to a Bloody Mary for that extra punch. I’ve also used it in homemade Caesar dressing and gravy—it never disappoints.
Storage Instructions
I like to store this homemade Worcestershire sauce in a clean, airtight glass jar in the fridge—it keeps beautifully for up to 3 months. Just give it a good shake before each use since the ingredients may settle a bit over time. I always feel better knowing exactly what’s in it, and it’s ready to grab anytime I need a splash of umami.
