Homemade Worcestershire Sauce

I’ve been doing this allergy thing for over a decade now, but every once a while, I’m surprised by how difficult the simple things can be.  I wanted to make Chex Mix for the kids, and figured I’d just remove the nuts and call it good: until I ran into the Worcerstershire Sauce roadblock. Apparently, the stuff has fish in it…anchovies to be exact.  I looked at a half dozen varieties and they all have fish. Chex Mix just doesn’t taste the same without it…I tried.

Thankfully, there are a lot of crazy people in the world these days who choose to cook intensely, and homemade Worcestershire Sauce recipes are pretty easy to come by. This one is a safe adaptation of the  America’s Test Kitchen’s version. The only really odd ingredient is the tamarind paste. I made mine a while back out of a block of “wet tamarind”, which was the only thing I could find around here.  I suppose you could skip it, but it’s what gives it the tart flavor, and fun stuff to keep on hand for homemade Pad Thai.

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Homemade Worcestershire Sauce

• 1/2 t. pepper
• 1/2 t. ginger
• 1/4 t. cinnamon
• 1/4 t. cloves
• 1/4 t. onion powder
• 1/8 t. cayenne pepper
• 1 T. olive oil
• 1 shallot or 1/2 small onion, minced
• 2 cloves garlic, minced
• 1/2 cup malt vinegar (use white or cider vinegar to be gluten-free)
• 1/4 cup water
• 1/4 cup molasses
• 1 T. soy sauce (San-J makes gluten-free)
• 1 1/2 t. tamarind paste

1. In a small saucepan over medium heat, add the spices and stir until they smell toasty, about 1 minute.
2. Add the 1 T. olive oil and the shallots, and saute for a few minutes.
3. Add the garlic and saute another minute.
4. Add all the other stuff, and bring to a boil, scraping up the browned bits off the bottom of the pan.
5. Remove from the heat and allow the mixture to steep and cool.
6. Strain sauce through a fine meshed strainer and store in the refrigerator. I'm not certain, but I suspect...like the bottled stuff, it will last nearly forever.
7. Makes 3/4 cup

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