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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.

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 stove top, 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 sautéing 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.

Homemade Worcestershire Sauce
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5 thoughts on “Homemade Worcestershire Sauce

    • May 30, 2014 at 3:50 am
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      It should keep for quite awhile. I’d say arty least 2 months. I’ve had mine for over a month and it’s still very good.

      I do recommend setting it on the counter for a little while before using as it’s thick and hard to pour right out of the refrigerator.

      Reply
    • May 30, 2014 at 3:52 am
      Permalink

      At the end of the day, yes it’s cheaper. This recipe yields about 18ozs. With these ingredients, you also have the added bonus of no preservatives or other artificial ingredients. 🙂

      Reply
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*This post may contain affiliate links. If you click through, I may earn a small commission. Your price will never be affected by my affiliate link. On occasion, I also write sponsored posts, which help to run the blog as well. I thank you for supporting this space, so I can continue to share my journey and our family adventures. For more information, please visit the full disclosure here*


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