Homemade Worcestershire Sauce, worth the wait

Moving time, the year 2005 and we moved to Dundee, Oregon. So much stuff, and so many boxes. Anyway after unpacking I loaded up the pickup with a stack of cardboard to be recycled.

I drove down to the tiny transfer lot and disposed of the cardboard. Then took the newspaper to the big dumpster for paper.

Well, I’m no dumpster diver, but the magazine on top looked interesting. Fortunately it was close to the opening and when I reached in, I saw it was more than one. It was three years of Saveur magazines, score.

If you haven’t read Saveur, then you’re missing out. It’s as close to the old Time Life Foods of the World in a modern, magazine form. I took them home and Francene and I had a grand time going through them, for the next several years. Then subscribed to it.

Now I haven’t ever been one to make magazine recipes, which is a good thing. I would be even bigger than I am if I did. But they have some great articles, and one was about what they used in-house and the condiments they made.

When it comes to sauces, I grew up with the usual steak sauce, A-1, and a bottle of Worcestershire Sauce. And of course mustard. One particular issue had Saveur’s recipe for Worcestershire Sauce and a pub mustard made with Guinness beer. Spicy Guinness Mustard, I made them both. Several times.

If your looking for a thin, delicate brew then double strain, want it like the store bought stuff, strain through a coffee filter (will take about two weeks as it's so full of good stuff).
Thick and creamy this mustard has a musty flavor from the stout. We have made it at eat 5 times, usually a double batch and give some to the kids.

These two condiments have evolved into probably the two most used condiments Francene and I use. The Worcestershire Sauce is thick and rich. and the Mustard is just right for everything we use a mustard for. Although we do still use Grey Poupon Dijon Mustard occasionally.

I have made The Worcestershire Sauce two different ways, first, I followed their instructions and the other way was to not strain, but blend everything into a thicker sauce. I love both variations. The Mustard has been made with both Guinness and Sheaf Stout. Both are excellent.

I highly recommend both of these condiments and also recommend you subscribe to Saveur. They also have a fantastic website. https://www.saveur.com/


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I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
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