Thursday 27 November 2014

Home-made Worcestershire Sauce - add the fish!

I have recently (only yesterday!) mentioned my predilection for the writings of Terry Pratchett and his fantasy world of dwarves, trolls, witches, golems, etc but I forgot to mention wizards.  The amazingly greedy Wizards who inhabit Unseen University can be found munching away on endless meals and snacks all day and well into the night.  I think I can identify with this!  Why does she mention this, you say?  I was thinking of the famous Wow-Wow sauce beloved of many a Wizard, which has as one of its ingredients anchovy essence; naturally I was reminded of it when making this Worcestershire sauce with its fishy additions. Wow-Wow sauce is not only a condiment, but also a well-known aid to blowing up rocks and tree-roots if you are thinking of doing a bit of landscaping.  Never fear, this sauce (I am mostly certain) will not blow anyone or anything up!
I found this recipe in the fabulous book by Karen Solomon - can it, bottle it, smoke it.  I have pretty much stuck to her recipe, with only slight changes.  And there are so many more recipes in this book that I am dying to try out.  Ah well, maybe after Christmas when I have a bit more time.


1/2 cup tamarind puree
3 French shallots, thinly sliced
1 x 8cm piece of fresh ginger root, cut into several chunks (no need to peel)
2-3 whole fresh jalapeno chillies, thinly sliced
3 small plums, chopped (optional) - use red or black, tho red-fleshed gives a great colour
1 clove garlic, smashed
3 cloves
1/4 tsp ground nutmeg
2 tbs fish sauce (i.e. 40mls)
1 tbs molasses
1/4 cup white wine vinegar
2 tbs light syrup of your choice - I used 1 tbs maple syrup and 1 tbs rice bran syrup
1 tbs dark brown sugar
1-2 anchovies
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup water


Grab yourself a large, clean jar
Place all the above ingredients into it
Stir and/or shake it till well combined
Wrap the jar in brown paper
Store it in a cool, dark place for 2 weeks
Give it a shake every few days

After 2 weeks, you will need to strain and bottle it.  So I will get back to you folks in a couple of weeks. Here's hoping it turns out well!

about to start the chopping 

yep that's a lot of chillies!

all ready for the jar

looking good

ready to put away for 2 weeks' steeping

in the brown paper bag and in our dark wardrobe for the next 2 weeks 

  anchovies galore!  (stock image)       


  1. Replies
    1. i am a bit excited and anxious myself maureen. really hoping it tastes great!

  2. Being a complete food tragic, I have all of those ingredients to hand with the exception of the molasses. I can rectify that this weekend and give it go I think.

    1. Hi Fiona
      It looks pretty good but I think it will need some added water. The original recipe uses tamarind mixed with 2/3 cup warm water then squeezed out to form a slurry. As I used purée instead it didn't need this step but I think it will need a bit more water as it is very thick.

  3. Never knew it was possible to make worcestershire sauce from scratch.. this is definitely something I need to try!

    1. it sounds good thalia and the tiny taste i had seemed ok. we will know for sure in 2 weeks! :)

  4. YUUMM - Sherry - this sounds wonderful - much better than the bought stuff I am thinking.

    1. i really hope so rachel! let's see in 2 weeks:)

  5. Hi Sherry, can't wait to see what this looks like, did not realize that Worcestershire could be homemade, great recipe!

    1. hi cheri
      it is an interesting experiment for sure! i can't wait to check it out when the steeping time is up:)

  6. I can't wait to see how it turns out! We use wooster a lot, it's like the magic ingredient in so many things.

    1. oh yes we love it too. it always adds that little zing to foods. i am nervously waiting to see what results!


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