Thick Worcestershire sauce

[mbogo]

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!!!

 

[gotbags-10]

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

 

[damon555]

You can make you own with Worcestershire powder

 

[fct202]

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?

 

[dls1]

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?

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.
 

           
 

 

[fct202]

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