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Homemade Worcestershire Sauce

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Submitted by sand

YIELD

1 recipe

PREP

10 min

COOK

60 min

READY

Ingredients

1 15
TABLESPOON ML OLIVE OIL
6 173.4
OUNCES ML/G HORSERADISH
peeled, fresh, chopped
2 2
MEDIUM MEDIUM WHITE ONION
chopped
3 45
TABLESPOONS ML JALAPEÑO PEPPER
minced
3 45
TABLESPOONS ML GARLIC
minced
1 5
TEASPOON ML BLACK PEPPER
coarsely ground
2 473
CUPS ML WATER
4 946
CUPS ML WHITE VINEGAR
distilled
1 237
CUP ML MOLASSES
2 473
1 28.9
OUNCE ML/G ANCHOVY FILLETS
chopped, drained
12 12
EACH EACH CLOVES
whole *
1 15
TABLESPOON ML SALT
1 1
X X LEMON
peeled *

Directions

In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic.

Sauté until translucent, 5 to 8 minutes.

Add all other ingredients.

Bring to a boil.

Turn heat down, and simmer 1 hour.

Strain through a double thickness of cheesecloth and store in a wooden cask, if possible.

This is best if allowed to mature about a month before using.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 838g (29.6 oz)
Amount per Serving
Calories 881 4% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 2442mg 102%
Total Carbohydrate 70g 70%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 37%
Calcium 31% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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