Despite its name, Worcester sauce was originally an Indian recipe, brought back to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835 he appeared in the prospering chemist’s emporium of John Lea and William Perrins in Broad Street, Worcester, and asked them to make up a batch of sauce from his recipe.
This was done, but the resulting fiery mixture almost blew the heads off Mssrs Lea and Perrins, and a barrel they had made for themselves was consigned to the cellars. Much later, in the midst of a spring clean, they came across the barrel and decided to taste it again before throwing it out. Wonder of wonders, the mixture had mellowed into a superlative sauce! The recipe was hastily bought from Lord Sandys and in 1838 Britain’s most famous commercial sauce was launched.”
This is only a copy cat recipe and is considered only to be an acceptable “clone” to the original to attempt to duplicate.
- 2 tablespoons olive oil
- 2 large sweet onions, roughly chopped
- 1/2 cup tamarind paste
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 jalapenos, seeds removed and minced
- 1/4 cup chopped canned anchovies
- 1/4 cup tomato paste
- 2 whole cloves
- 2 tablespoons freshly cracked black pepper
- 1/2 cup dark corn syrup
- 1 cup molasses
- 3 cups white vinegar
- 1 cup dark beer
- 1/2 cup orange juice
- 2 cups water
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
Preparation: (Yield: about 6 cups)
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.
Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.