Worcestershire is one of my “go-to” sauces. I use it for grilling meats, adding flavor to soups and chili, even making salad dressings. For years I was content buying bottled sauce, until I tried making my own. Now, I will say up front, the bottled stuff is a lot cheaper and it doesn’t require hours of simmering, but I think once you try this homemade sauce you will never go back.
My recipe has been tweeked a bit here and there over the last couple of years, I’m happy where it’s at right now though. You should easily be able to find everything needed, with the exception of the tamarind pods. You may have better luck getting tamarind paste, and if that’s the case you’ll want to use about 2 tablespoons of it instead of the whole pods like I do here.
Aside from grilling, one of my favorite uses for this is a simple version of a “steak house” style salad dressing. I don’t really measure, but it’s easy. Take about a tablespoon each of the Worcestershire sauce, ketchup and olive oil, about a teaspoon of red wine vinegar, add some fresh ground black pepper, a dash of salt and some granulated garlic. Cover and shake well to mix. Another great uses, mix half-and-half with your favorite BBQ sauce for a great dipping sauce for chicken, pork, whatever.