Worcestershire Sauce



(yields ~1qt)

  • 6 oz. fresh horseradish
  • 1 oz. sardine filet; soaked and cleaned of bones
  • 2 onions
  • 2 jalapeño peppers
  • 6 cloves of garlic
  • 3/4 tsp. coarse black pepper
  • 2 c. water
  • 4 c. champagne vinegar
  • 1 c. dark molasses
  • 12 cloves
  • 1 T. salt
  • 1 lemon; peeled and chopped


Add horseradish, sardine, onion, jalapeño, garlic and pepper to a food processor. Puree until smooth. Then, add the puree to a heavy-bottomed pot and cook until this mixture has caramelized. Be careful not to scorch the bottom! Once it has caramelized, add the water, vinegar, molasses, cloves, salt and lemon to the pot. Simmer over low heat and allow to reduce. Check the seasoning. Remove from the heat and cool. Then, blend it once more until very smooth. Strain through a fine-meshed sieve and store in an airtight container in the refrigerator for several weeks. This also freezes great!


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