Worcestershire sauce was originally created back in the 1830's by chemists John Wheeley Lea and William Perrins (Mr Lea and Mr Perrins)  who created the company we know today as Lea & Perrins. Traditional Worcestershire sauce making methods are not something to get the gastric juices rumbling or the mouth drooling. The genuine recipes are made from fermented fish (anchovies) and selected spices. If you have no desire to let some tiny fish go rancid in order to create a sauce that without a doubt tastes delicious, the good news is that you can create a very similar sauce which tastes even better than the store bought sauce. The best part is you can tweak each individual element, flavour, heat level and sweetness to suit you own tastes. It takes less than an hour and is very easy to do. 

Cooking Method: Stove top

Cooking Time: 45-50 minutes

4 cups brown vinegar
1/2 cup plum jam
1/2 cup treacle
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon chilli powder
1/2 teaspoon Allspice
1/2 teaspoon ground cloves
1 tablespoon brown sugar


  1. Mix all ingredients in a saucepan and simmer uncovered very gently on top of the Ozpig (heat diffuser works best) for 45-50 minutes.
  2.  Allow to cool then strain through some cheesecloth into bottles. 

Great on meat, sausage rolls, pasties, pies etc ...makes a spectacular Oysters Kilpatrick. Feel free to adjust the sugar level or chilli level etc.