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“A pretty good worcestershire sauce-I've made it twice and like it.”
2hrs 15mins
1 1/2 pints

Ingredients Nutrition


  1. Put onion, garlic, ginger, mustard seed, peppercorns, cinnamon stick, pepper, cloves, cardamom seeds, coriander and mace in a spice bag.
  2. In a medium stainless or enamel saucepan, bring vinegar, molasses, soy sauce, lemon and,lime juices to a boil, simmer 5 min.
  3. Add spice bag and simmer, covered for 1 1/2 hours.
  4. Mix together curry powder and water.
  5. Add to mixture.
  6. Simmer for 5 min more.
  7. In a small saucepan over low heat bring honey to a boil-takes a bit.
  8. Boil for 4 min to darken color.
  9. Add honey to mixture and cook over low for 3 minutes stirring constantly.
  10. Let cool in fridge for 2 hours covered.
  11. Press spice bag 4 times during this cooling off time.
  12. Remove bag-strain sauce and pour into clear sterile bottles-cap or cork and store in fridge for up to 6 months.
  13. Shake well before using.

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