Homemade Worcestershire Sauce

Servings: 200

Prep Time: 6.5 hr

Cook Time: 2 wk

Description

This deeply flavored, sweet and spicy Worcestershire sauce is a kitchen essential you'll want to keep stocked at all times. Simmered low and slow for hours, it fills your home with an intoxicating aroma that hints at the rich complexity inside each jar. Made from scratch with bold ingredients like horseradish root, jalapeños, anchovies, vinegar, and Steen’s cane syrup, this sauce delivers a perfect punch of umami, heat, and sweetness. It’s incredible drizzled over grilled steaks, scalloped potatoes, mac and cheese, or anything that craves a flavor boost. With proper canning, it keeps beautifully for up to a year—making it a delicious homemade pantry staple you’ll reach for again and again.

Ingredients

Staples

4 cup Water
2 cup Pure Cane Syrup Steen's brand preferred
4 cup Dark Corn Syrup
2 tablespoon Salt

Spices And Herbs

0.5 teaspoon Clove
2 teaspoon Ground Black Pepper

Oils And Vinegars

2 tablespoon Olive Oil
2 quart White Vinegar

Produce

2 medium Lemon skin and pith removed
2 tablespoon Garlic minced
4 whole Jalapeño Pepper chopped, including seeds and stems
0.75 pound Horseradish Root peeled and grated
6 cup Yellow Onion chopped

Canned Goods

8 ounce Anchovy Fillet (Packed in Oil)

Nutritional

calories110

carbohydrates22g

protein2g

fat2g

Step by Step Instructions

1
In a large heavy stockpot over high heat, combine the olive oil, chopped onions, and jalapeños. Cook, stirring frequently, for 2–3 minutes until slightly softened.
2
Add the remaining ingredients to the pot and bring to a boil. Reduce the heat to medium-low and simmer uncovered for about 6 hours, stirring occasionally, until the mixture thickens slightly and just coats the back of a wooden spoon.
3
While the sauce is simmering, sterilize three pint-sized jars and their metal lids using the boiling water method. Set aside until ready to use.
4
Once the sauce has finished simmering, strain it through a fine-mesh strainer. Spoon the hot liquid into the sterilized jars, filling each to within ½ inch of the rim.
5
Wipe the rims clean with a damp towel. Place the lids on top and screw on the metal rings until fingertip-tight.
6
Place the filled jars on a rack in a large stockpot or canning kettle filled with boiling water. Ensure the jars are covered by at least 1 inch of water. Process in the boiling water bath for 15 minutes.
7
Carefully remove the jars using tongs and place them on a towel to cool completely.
8
Once cooled, test the seals. If sealed properly, store the jars in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.
9
After opening, store in the refrigerator. Properly sealed jars can be stored for up to 1 year; opened jars should be refrigerated and used within 1 month.