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Homemade Worcestershire Sauce

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Worcestershire Sauce

Though this Condiment was originally developed in India by the English, it takes its name from the fact that it was first bottled in Worcester, England. It's a thin, dark, rather piquant sauce used to season meats, gravies, soups and vegetable juices, and as a table condiment. It's also an essential ingredient in the popular Bloody Mary cocktail. Worcestershire's formula usually includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and various seasonings. It's widely available in supermarkets.



  1. The spices must be freshly buised
  2. The ingredients are to simmer together with the vinegar for an hour
  3. Adding more vinegar as it is lost by evaporation
  4. Then add the sherry wine (and if desired some caramel colouring)
  5. Set aside in refrigerator for a week
  6. Strain and bottle

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