Saturday, September 23, 2006

Franchising Making worcestershire, oyster and hot sauce


"Despite its name, Worcester sauce was originally an Indian recipe, brought back to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835 he appeared in the prospering chemist's emporium of John Lea and William Perrins in Broad Street, Worcester, and asked them to make up a batch of sauce from his recipe.

This was done, but the resulting fiery mixture almost blew the heads off Mssrs Lea and Perrins, and a barrel they had made for themselves was consigned to the cellars. Much later, in the midst of a spring clean, they came across the barrel and decided to taste it again before throwing it out. Wonder of wonders, the mixture had mellowed into a superlative sauce! The recipe was hastily bought from Lord Sandys and in 1838 Britain's most famous commercial sauce was launched."
- From The Raj at the Table: A Culinary History of the British in India, by David Burton. London: Faber and Faber, 1993. See pages 72-73.

Homemade Worcestershire Sauce Recipe

This is only a copy cat recipe and is considered only to be an acceptable "clone" to the original to attempt to duplicate.


  • 2 tablespoons olive oil
  • 2 large sweet onions, roughly chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapenos, seeds removed and minced
  • 1/4 cup chopped canned anchovies
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 3 cups white vinegar
  • 1 cup dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced

Preparation: (Yield: about 6 cups)

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.

Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.


(Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months)

Yield: about 4 cups


  • 2 cups of fresh oyster meat
  • 3 cups of water
  • 1 cup of bottled clam juice
  • 1 teaspoon of salt
  • 1 clove garlic
  • 1 green onion, white portion only
  • 1 slice of fresh ginger, 1/8-inch thick
  • 1/4 cup of soy sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons cornstarch (cornflour)
  • 3 tablespoons water


1. Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.
2. In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.
3. Mix together the soy sauce, sugar, cornstarch, and 3 tablespoons of water.
4. After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.
5. Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).
6. Refrigerate in a tightly sealed jar.

(This recipe is adapted from The Cuisines of Asia: Nine Great Oriental Cuisines by Technique, by Jennifer Brennan).


Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

1 pound fresh red tabasco chiles, chopped
2 cups distilled white vinegar
2 teaspoons salt

Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.
Yield: 2 cups

source: fiery-foods, homecooking, chinese, pictures from,

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