Worcestershire sauce is a condiment made by mixing malt vinegar with flavoring agents. Garlic, molasses, lime, onions, anchovies, palm sugar, tamarind, soy sauce and other flavorings may be mixed with malt vinegar to give it the distinct taste. The original recipe stems from the United Kingdom, and consists of malt vinegar mixed with molasses, sugar, salt, spirit vinegar, anchovies, tamarind extract, garlic, onions, spices and flavorings. Flavorings typically included pickles, peppers, soy sauce, cloves and lemons. These mixtures are often sealed in oak barrels for a few months so the flavors can develop.
Worcestershire sauce is frequently used to season meats and fish. If you find that you are out of this condiment in the middle of a recipe, there are a few substitutes you can use to create a similar flavor profile. The key to creating a substitute for Worcestershire sauce is to mix ingredients that create a fermented, salty flavor with a hint of spice that would mimic the classic brands associated with this flavoring.
Some choose to make homemade Worcestershire sauce because they are not comfortable using condiments that contain animal products. Several vegetarian or vegan recipes are available to address this market.
Combine 1 cup cider vinegar, ¼ cup mushroom soy sauce, ¼ cup water, 1/3 cup dark molasses, 3 tablespoons lemon juice, 1.5 teaspoons dried mustard, 1.5 teaspoons salt, 1 teaspoon onion powder ¾ teaspoons ground ginger, ½ teaspoon black pepper, ¼ teaspoon granulated garlic, ¼ teaspoon ground cinnamon, ¼ teaspoon cayenne pepper, 1/8 teaspoon ground cardamom and 1/8 teaspoon cloves or allspice. Blend the ingredients, and then transfer to a saucepan. Boil until the mixture is reduced to two cups, and then run it through a sieve and bottle. Store in the refrigerator.
In a saucepan combine ¾ cup soy sauce, 2 tablespoons Barbados molasses, 2 tablespoons low sodium tamarind concentrate, 1 tablespoon lime juice, 1 tablespoon malt, 1 warm chili, opened and deveined, 1.5 nutmeg seeds, 1 inch square of lemon peel, 1 inch finely slivered ginger root and 6 cloves. Stir the mixture as it comes to a simmer, and then allow it to boil for 8-10 minutes. Leave it to sit for at least a day, and then run the finished product through a sieve.
In a fry pan, combine 500 mL brown vinegar, 1 green apple cored, peeled and cubed, 1 minced garlic clove, half of a ground ginger root, 1 tablespoon treacle or molasses, 1 tablespoon honey, 1 teaspoon cayenne pepper or chili paste, ¼ teaspoon ground cloves and ¼ teaspoon allspice. Allow the mixture to simmer for 60 minutes, then strain and use.
For a very spicy mixture, combine 3 pounds cored, cubed and skinned cooking apples, 2 pounds brown sugar, 1 gallon malt vinegar 6 peeled garlic bulbs, 4 tablespoons salt, 2.5 tablespoons cayenne pepper, 2 tablespoons ground ginger and 2 tablespoons ground cloves in a crock pot. Allow the mixture to boil for 1.5 hours, and then let it simmer for a 90 minute cycle. Run the finished mixture through a blender to remove the lumps, then store in the refrigerator. Allow it to mature for the best flavor to substitute for worcestershire sauce.
Combine ½ cup apple cider vinegar, 2 tablespoons water, 2 tablespoons low sodium soy sauce, 1 tablespoon brown sugar, ¼ teaspoon garlic powder, ¼ teaspoon mustard powder, ¼ teaspoon onion powder, ¼ teaspoon minced ginger, a pinch of cinnamon and a dash of pepper. Place the mixture on the stove over medium heat, allow it to boil for 45 seconds, and then let it cool completely before storing in a cool, dry environment.
In a food processor, mix ¼ cup tamari, 6 tablespoons brown rice syrup, 6 tablespoons water, 2 tablespoons apple cider vinegar, 1 teaspoon barley malt syrup, 1 teaspoon ground ginger, ¼ teaspoon granulated garlic, 1/8 teaspoon cayenne, a pinch of granulated onion and a dash of ground cloves. Mix until the mixture is smooth, then poor into a glass jar and refrigerate. Leave the mixture to sit for a few days to allow the flavors to mature.