Homemade Worcestershire Sauce
Adapted from Commanderís Kitchen Cookbook


2 Tbsp Olive Oil
3 Medium Onions, Chopped
5 Chipotle Chilies, Chopped
10 Garlic Cloves, Chopped
1 Tbsp Black Peppercorns
2 oz. Anchovy Fillets
4 Cups Water
2 Quarts Distilled White Vinegar
2 Cups Steenís 100% Pure Cane Syrup
2 Cups Dark Corn Syrup
1 Cup Molasses
1 tsp. Whole Cloves
2 Tbsp Kosher Salt
2 Peeled and Chopped Lemons
3 Tbsp Tamarind Paste*
1/2 lb Fresh Horseradish, Peeled & Grated


Combine the Oil, Onions, Chilies, and Garlic in a Heavy Dutch Oven (I pefer Cast Iron), sautť until the Onions are slightly softened. Add the remaining ingredients; bring to a boil, then down to a simmer. Simmer, stirring occasionally, until the mixture coats the back of a spoon, about 3 hours. Strain & Refrigerate. Let it age for at least 2 weeks. It has a unique flavor that is sweeter, thicker, and spicier than the store bought variety.

* Tamarind (or Tamarindo) is a pod fruit native to tropical Africa and not so native to most grocery stores. Iíve found it jarred in paste form in Indian markets.

**If you like, put this in sterilized mason jars, screw on hot lids tightly, and place in a hot water bath, covering the jars by 1 inch. Boil for 15 minutes then remove and let cool. Check the seals, tighten the lids. Keep in a cool, dark place indefinitely. Refrigerate after opening.

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