---
title: "Homemade Worcestershire Sauce — Chilean Salsa Inglesa"
description: "Versión en Español. Homemade Worcestershire sauce is onion and garlic blended and simmered with white vinegar, soy sauce, molasses, mustard, ginger, and warm spices, then mixed with mashed anchovies a..."
url: https://www.chileanfoodrecipes.com/homemade-worcestershire-sauce-salsa-inglesa-recipe/
date: 2026-10-06
modified: 2026-10-06
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-worcestershire-sauce-featured.jpg
categories: ["Sauces"]
type: post
lang: en
---

# Homemade Worcestershire Sauce — Chilean Salsa Inglesa

[Versión en Español](https://comidaschilenas.com/receta-de-salsa-inglesa-o-worcestershire/)

![Homemade Worcestershire sauce in a bottle](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/homemade-worcestershire-sauce-featured.jpg)*Homemade Worcestershire sauce*

Homemade Worcestershire sauce is onion and garlic blended and simmered with white vinegar, soy sauce, molasses, mustard, ginger, and warm spices, then mixed with mashed anchovies and curry diluted in water, reduced for 20 minutes, blended smooth, and left to mature for 15 days. It takes 30 minutes of preparation, 30 minutes of cooking, and 15 days of maturing, and makes 12 servings.

In Chile it is called salsa inglesa, the fermented condiment that adds an extra layer of flavor to meats, salads, and cocktails.

Contents

- [1. How to Make Worcestershire Sauce?](#How_to_Make_Worcestershire_Sauce)
- [2. Nutritional Information](#Nutritional_Information)
- [3. Homemade Worcestershire Sauce Recipe](#Homemade_Worcestershire_Sauce_Recipe)
  - [3.1. Ingredients](#Ingredients)
  - [3.2. Instructions](#Instructions)
- [4. Additional Tips](#Additional_Tips)
  - [4.1. Add tamarind](#Add_tamarind)
  - [4.2. Bag the spices](#Bag_the_spices)
  - [4.3. Shake regularly](#Shake_regularly)
  - [4.4. Refrigerate after](#Refrigerate_after)
- [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs)
  - [5.1. 1. Does it really need 15 days to mature?](#1_Does_it_really_need_15_days_to_mature)
  - [5.2. 2. Can I make a vegetarian version?](#2_Can_I_make_a_vegetarian_version)
  - [5.3. 3. Which vinegar is best?](#3_Which_vinegar_is_best)
  - [5.4. 4. How should I store it?](#4_How_should_I_store_it)
  - [5.5. 5. What can I use it in?](#5_What_can_I_use_it_in)
- [6. Origin of Worcestershire Sauce](#Origin_of_Worcestershire_Sauce)
- [7. Did You Know?](#Did_You_Know)
- [8. Recommended](#Recommended)

## How to Make Worcestershire Sauce?

Despite the long list of ingredients, it is easy: follow the steps, then let time do the work. The rest in a dark place mellows the vinegar and blends the spices.

## Nutritional Information

Each serving of homemade Worcestershire sauce contains approximately 60 kcal, 12 g of carbohydrates, 0 g of fat, 1 g of protein, 0 g of fiber, 7 g of sugars, 0 mg of cholesterol, and 425 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Homemade Worcestershire Sauce Recipe

**Preparation:** 30 minutes (plus 15 days of maturing)
**Cooking:** 30 minutes
**Servings:** 12

### Ingredients

- 500 ml (2 cups) of white vinegar
- 250 ml (1 cup) of water
- 125 ml (½ cup) of soy sauce
- 125 ml (½ cup) of molasses
- 3 teaspoons of mustard
- 2 anchovies in brine
- 2 garlic cloves
- 1 onion
- 1 teaspoon of cardamom
- 1 tablespoon of fresh ginger
- ½ tablespoon of cinnamon
- ½ tablespoon of black pepper
- ½ tablespoon of cloves
- ½ tablespoon of curry powder
- Coarse salt

### Instructions

1. In a blender, process the garlic, the onion, and a pinch of salt until smooth. Transfer to a pot over medium low heat and add the mustard, cinnamon, black pepper, cardamom, cloves, soy sauce, vinegar, molasses, and freshly grated ginger, and stir to combine.

![White vinegar for homemade Worcestershire sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/white-vinegar-worcestershire-sauce.jpg)*White Vinegar*

1. In a mortar, mash the anchovies with the curry and a pinch of salt, dilute the paste in the water, and add it to the pot. Stir, cover, and reduce for about 20 minutes. Transfer to a food processor and blend until no lumps remain.

![Soy sauce for homemade Worcestershire sauce](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/soy-sauce-worcestershire.jpg)*Soy Sauce*

1. Taste for seasoning and, if you like, strain through a kitchen cloth or fine mesh sieve. Pour the sauce into an airtight container and let it rest in a cool, dry, dark place for about 15 days, shaking the container every 3 days. Use it to boost the flavor of meats, salads, and even cocktails.

## Additional Tips

### Add tamarind

For a flavor closer to the original Lea & Perrins, add a small piece of natural tamarind pulp while it cooks; it adds fruity acidity and body that vinegar alone cannot.

### Bag the spices

Tie the small spices (cloves, cardamom, pepper) in cheesecloth or a reusable tea bag; they infuse the liquid without leaving bits to strain out.

### Shake regularly

Shaking every 3 days during maturing distributes the flavors evenly.

### Refrigerate after

Once matured, keep it in the fridge, where it lasts for months.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Anchovies | Miso paste | 1 tsp | Vegetarian, same umami |
| White vinegar | Apple cider vinegar | 500 ml | Fruitier |
| Molasses | Dark brown sugar | 125 g | Less bitter |
| Soy sauce | Tamari | 125 ml | Gluten free |

## Frequently Asked Questions (FAQs)

### 1. Does it really need 15 days to mature?

Yes, it is crucial. During that time the spices, anchovies, and vinegar mellow and blend. Used right away, the vinegar dominates.

### 2. Can I make a vegetarian version?

Replace the anchovies with a teaspoon of miso paste or fermented mushroom sauce to keep the umami without animal products.

### 3. Which vinegar is best?

The recipe uses white vinegar for its neutrality, but apple cider or red wine vinegar adds more complex, fruity notes.

### 4. How should I store it?

After the 15 days in a dark place, keep it in the refrigerator, where its vinegar and salt preserve it for several months.

### 5. What can I use it in?

It is ideal for marinating red meat, dressing salads such as the original Caesar, boosting stews and soups, and it is key in cocktails such as the Bloody Mary and the Michelada.

## Origin of Worcestershire Sauce

The sauce traces back to India. In 1835, according to the brand’s story, the English nobleman Lord Marcus Sandys asked chemists John Lea and William Perrins to recreate, in their pharmacy in the city of Worcester, a sauce he had brought back from his travels. The lord was pleased, but Lea and Perrins found it fiery and unpalatable and stored the rest in a barrel they forgot. A year later, during an inventory, they tasted it again and found it had become mildly spicy, appetizing, and aromatic. They bought the recipe, and in 1838 Lea & Perrins Worcestershire sauce went on sale; the original recipe is still a secret.

## Did You Know?

You can use whatever vinegar you have, ideally natural, from wine, apple, or a mix; experiment with the different results.

## Recommended

- [Homemade Barbecue Sauce Recipe](https://www.chileanfoodrecipes.com/homemade-barbecue-sauce-bbq-salsa-barbacoa-recipe/)
- [Chilean Salsa Americana Recipe](https://www.chileanfoodrecipes.com/chilean-american-sauce-salsa-americana-recipe/)
- [Homemade Chimichurri Sauce Recipe](https://www.chileanfoodrecipes.com/homemade-chimichurri-sauce-recipe/)
- [Chilean Michelada Recipe](https://www.chileanfoodrecipes.com/chilean-michelada-recipe/)