How do you make worcesteshirn sauce?

Question

to be put on homemade chex mix

Answer 1

Read the history of worcestershire sauce - it it aged for two years. Are you willing to wait and store this in your basement for two years? Buy a bottle of Lea and Perrins - it's good stuff.

http://www.recipes4us.co.uk/Specials%20and%20Holidays/Worcestershire%20sauce%20Origin%20Uses%20Recipes.htm

Answer 2

Emeril's Worcestershire Sauce
Ingredients
1-1/2 tsp olive oil
1 medium onion, chopped
1 Jalapeno chile, stemmed and chopped
2 cup distilled white vinegar
1 -1/2 cups light corn syrup
1 cup water
1/2 lemon, peel and white pith removed, coarsely chopped
2 tbsp prepared white horseradish
1 1/2 tbsp packed, chopped and drained anchovy fillets
2 large garlic cloves, chopped
1 tsp salt
3/4 tsp ground black pepper
Large pinch of ground cloves


Instructions
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

--------------------------- OR ----------------------

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 tb Yellow mustard seeds
1 ts Peppercorns
1/2 ts Red pepper flakes
1 1 in. long cinamon stick
1 ts Cloves whole
1/2 ts Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 tb Salt
1/2 ts Curry powder
1 Crushed anchovy
1/2 c Water

Instructions:

Place the onion the garlic the mustard seeds the red pepper flakes the peppercorns the ginger the cinammon the cloves and the cardamon on a large piece of chessecloth and tie in a little bag. In a large saucepan combine the spice bag with the vinegar the molassoes the soy sauce and the tamarind. Bring to a boil lower the heat and let simmer for 45 minutes. Mix together the salt the curry powder the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tighly and place in the refrigerator for two weeks mixing from time to time and squeezing the spice bag. After the two weeks remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

Answer 3

I think the reason you don't find recipes for worchestershire sauce is that it has everything but the kitchen sink in it. And when you can buy it, easily, cheaply and perfectly...why try to make it?