The present-day "Original and Genuine Worcestershire", which still bears the names of its inventors(Lea & Perrins)is made of malt vinegar, molasses, sugar, shallot, garlic, tamarind, clove, anchovy essence and meat extract.[According to Larousse Gastronomique] Good Luck...


  • 1 onion , chopped
  • 2 cloves garlic, crushed
  • 1 1/4 -inch-thick slice of ginger
  • 3 Tbls. yellow mustard seeds
  • 1 tsp. peppercorns
  • 1/2 tsp. red pepper flakes
  • 1 1-inch long cinnamon stick
  • 1 tsp. whole cloves
  • 1/2 tsp. cardamon pods
  • 2 cups malt vinegar
  • 1/2 cup molasses
  • 1/2 cup dark soy sauce
  • 1/4 cup tamarind pulp
  • 3 Tbls. salt
  • 1/2 tsp. curry powder
  • 1 anchovy, crushed
  • 1/2 cup water


Place the onion, garlic, mustard seeds, red pepper flakes, peppercorns, ginger, cinnamon, cloves and the cardamon on a large piece of cheesecloth and tie into a little bundle.
In a large saucepan, combine the spice bundle with the vinegar, molasses, soy sauce, and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes.
Mix together the salt, curry powder, anchovy and the water. Add to the liquid in the saucepan. Remove from the heat. Pour the contents of the saucepan (including the spice bundle) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bundle. After the two weeks, remove the spice bundle and bottle the sauce. Keep in the refrigerator and shake well before using.

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Submitted 6/13/05.
Source: The Web
Submitted By: Eileen Werth
Worcestershire Sauce