Homemade Worcestershire Sauce

This versatile sauce is great on roasted meats, in Bloody Mary’s, salad dressings, marinades, and injections.


  • 1 cup apple cider vinegar

  • 2 T water

  • 2 T brown sugar

  • 2 T fish sauce

  • 2 T tamarind paste

  • 1 t freshly ground black pepper

  • 1/2 t ground mustard

  • 1/2 t onion powder

  • 1/2 t ground cloves

  • 1/2 t cayenne pepper


  • Combine all ingredients in a sauce pan and bring to a boil then reduce to a simmer. Simmer sauce for 15 minutes or so until it reduces and begins to thicken slightly.
  • Transfer to jar or bottle with shaker top and refrigerate. Sauce will keep in the refrigerator up to 2 months.

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