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Thick Worcestershire sauce

post #1 of 6
Thread Starter 

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!!!

post #2 of 6

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

post #3 of 6

You can make you own with Worcestershire powder

post #4 of 6
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?
post #5 of 6
Quote:
Originally Posted by fct202 View Post

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.
 

           
 

post #6 of 6
Thank you dls. Can't wait to try it.
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