Replacement: Worcestershire Sauce Recipe

I don't know very many people that don't use worcestershire sauce. We certainly do and a homemade recipe was shared years ago and in the spirit of casting off supermarket reliance, here is our  tweaked version:

In a 3 litre bottle  (an old juice bottle is perfect) put:

• 2 litres vinegar. White, brown, malt whatever you want.

30 grams (1 oz) of the following:

• tamarind (optional, from indian grocer)
• Chopped garlic
• Cayenne pepper
• whole cloves
• sea salt

• 1 tin treacle 850g
• 3 TBS fish sauce
• 2 lemons chopped 1/8th with skin left on (they add flavour)

Mix all together in bottle. Leave for 6 months, turn occasionally, give it a shake. When you go to decant, strain into another bottle. We have 3 bottles on the go, one we are current decanting from, one that will be ready soon and one that has just been made. We really like the stuff!