Recipes

Worcestershire Sauce, Malt Vinegar & Soy

Condiment · Sauces

Worcestershire Sauce, Malt Vinegar & Soy
Serves 32 servings

Ingredients

  • 2 cups malt vinegar
  • 1/2 cup molasses
  • 1/2 cup soy sauce
  • 1/4 cup tamarind concentrate
  • 3 tablespoons yellow mustard seeds
  • 3 tablespoons kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon whole cloves
  • 1/2 teaspoon curry powder
  • 5 cardamom pods, smashed
  • 4 chiles de árbol, chopped
  • 3 cloves garlic, peeled and crushed
  • 3 anchovy fillets, roughly chopped
  • 1 medium yellow onion, roughly chopped

One 2-inch piece ginger, peeled and crushed

  • 1 cinnamon stick
  • 1/2 cup sugar

Directions

Key ingredients

Black Pepper · Cinnamon · Molasses · Mustard · Salt · Soy Sauce

  1. Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes.
  2. While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks.
  3. Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.

Oak-Aging (Optional - Barrel-Aged Style)

  1. For a deeper, barrel-aged flavour, age the finished (strained) sauce on oak. Sanitize an oak spiral - steam it or soak it in high-proof spirit; do not boil it.
  2. Use about 2 to 2.5 inches of spiral per gallon (or 2 to 3 oak cubes per quart) in a glass jar, jug, or carboy - never bare metal - with the wood fully submerged.
  3. Age cool and dark, tasting weekly; pull the oak the moment it tastes balanced (usually 2 to 4 weeks) so it does not turn astringent, then strain, bottle, and refrigerate.
  4. Full guide - oak types, dosing, and vessels: Aging Worcestershire Sauce with Oak Spirals

Notes

Oak-aging: for a barrel-aged depth, age the strained sauce on a sanitized oak spiral - see Aging Worcestershire Sauce with Oak Spirals for oak types, dosing, vessels, and timing.