Homemade Worcestershire Sauce

I made Worcestershire sauce! Yes, I most certainly did. I'm so proud of myself. I know it doesn't seem like an incredibly huge undertaking. For me, though, it is in some ways. I really like to accomplish things. When I accomplish something new, then I'm truly excited and wonderfully fueled to keep going and trying more new things.

See, I have the tendency to stick with what I know and not venture too far away because I'm afraid of "messing up", "not being perfect", and being seen as less than great. I had this problem way before Baby Boy came around. Interestingly enough, I have less problem with now. Don't get me wrong, I had a tough go at first, but somewhere along the way I loosened up a bit.

Enough of that, let's get on to the Worcestershire sauce. And just so you know, I still am not sure how to properly pronounce "Worcestershire", while also being able to spell it correctly, so in my head it's totally phonetic! Ok, ok...here's the recipe.


Make sure that you use a pot that will hold about 3 quarts. The pot I used holds about 2.5 quarts and I was a bit nervous about making a mess, but I'd already committed to the pot. The sauce itself yields about 18oz..

Wow!  That's a dirty stovetop :/ Wow! That's a dirty stovetop

Well, despite my dirty stovetop, I sure hope you try this out and use it to your heart's desire. I have used it on beef and chicken, both as an added flavor while cooking and a bit of a marinade. I've also used it when sauteing vegetables or making something like a stir-fry. It's good, I'm telling you!

*I adapted this recipe from Blue Kale Road and PaleoLeap.

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