Thick Worcestershire sauce

Discussion in 'Beef' started by mbogo, Jul 25, 2014.

  1. Just a heads up, I have had trouble finding the old L&P thick sauce, just found out it has been renamed "Bold Steak Sauce". Salvation!!!
     
  2. gotbags-10

    gotbags-10 Smoke Blower

    Is it made by the same company? I cant find it anymore either
     
  3. damon555

    damon555 Smoking Fanatic

    You can make you own with Worcestershire powder
     
  4. fct202

    fct202 Fire Starter

    Had no idea I could make my own. Seems there are tons of brands and a big swing i prices of Worcestershire powder, any suggestion for the best one to start with?
     
  5. dls1

    dls1 Smoking Fanatic

    Here's a recipe for making WS from scratch that I've used for many years with great results. I don't know the original source, but it's probably a compilation of several recipes plus some tweaks of my own. You can refrigerate and use as needed for 2-3 months, or process it and save for up to 1 year. Either way, reserve for at least 2 weeks before using.

    Worcestershire Sauce

    Ingredients:
    • 2 tablespoons olive oil
    • 6 cups coarsely chopped onions
    • 4 jalapenos, with stems and seeds, chopped
    • 2 tablespoons minced garlic
    • 1” piece of fresh ginger, grated
    • 2 teaspoons freshly ground pepper
    • 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil. Alternatively, substitute 2-3 tablespoons (to taste)  anchovy syrup
    • 1/2 teaspoon whole cloves
    • 2 tablespoons salt
    • 2 tablespoons yellow mustard seeds, ground
    • 1 tablespoon black peppercorns, ground
    • 2 whole, medium lemons, skin and pith removed
    • 4 cups dark corn syrup
    • 2 cups 100 percent cure cane syrup (For best results, use Steen's PCS)
    • 2 quarts distilled white vinegar
    • 4 cups water
    • 3/4 pound fresh horseradish, peeled and grated
    • 3 pint-sized canning jars, sterlized
    Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Blend well, in batches if necessary, and then strain into the pint jars. It’s best to do this while the mixture is still warm as it becomes thicker when cool.
     

               
     
     
    Last edited: Jul 26, 2014
  6. fct202

    fct202 Fire Starter

    Thank you dls. Can't wait to try it.
     

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