20-Minute Homemade White Wine Worcestershire Sauce
A tangy, complex condiment featuring white wine, anchovy, and aromatic spices that creates a bright alternative to traditional Worcestershire sauce. Fresh ginger, mustard seeds, and red pepper flakes build layers of flavor while cornstarch provides silky texture. Perfect for marinating meats, enhancing salad dressings, or adding depth to sauces and gravies. This homemade version offers more control over salt and sweetness levels compared to store-bought varieties, and the white wine base makes it particularly suited for lighter dishes and seafood preparations.
Ingredients
- ⅛ teaspoon fresh ginger
- 1 pinch red pepper flakes
- ½ teaspoon cornstarch
- 1 ½ teaspoons sugar
- 1 ½ teaspoons dry sherry
- 1 ½ tablespoons water
- ¼ teaspoon anchovy, mincedsoy sauce1:2 ratiovegetarianveganfish-freeadds glutenadds soy
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- ½ teaspoon yellow mustard seeds
- ½ teaspoon onion, minced
- ½ teaspoon salt
- ⅓ cup distilled white wine or white vinegar
- ⅛ teaspoon whole black peppercorns
- ½ garlic clove, minced
Instructions
- 1
Combine white wine or vinegar, peppercorns, ginger, red pepper flakes, and dry sherry in a medium saucepan
- 2
Simmer mixture over low heat for 5 minutes
- 3
Add anchovy and mustard seeds and simmer for 3 minutes
- 4
Add garlic and onion and cook for 1 minute
- 5
Add salt, sugar, cornstarch, and water and stir to combine thoroughly
- 6
Simmer for 5 minutes or until mixture thickens slightly
- 7
Transfer sauce to blender or food processor and blend until smooth
- 8
Place sauce in jar and store in refrigerator
Tips
Strain the sauce through fine mesh if you prefer completely smooth texture without any spice particles
Taste and adjust sweetness or acidity before final storage - add more sugar or vinegar as needed
Let sauce cool completely before refrigerating to prevent condensation in storage jar
Good to Know
Refrigerate in sealed jar for up to 1 month
Can be made up to 1 month in advance - flavors improve after 24 hours
Serve at room temperature or chilled as condiment
Common Mistakes
Don't boil vigorously to avoid bitter flavors from over-reduction
Strain thoroughly to avoid gritty texture from spice particles
Cool completely before jarring to prevent spoilage from trapped steam
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this without anchovy?
Yes, substitute with soy sauce or fish sauce for umami, or omit entirely for vegetarian version though flavor will be less complex.
What if I don't have white wine?
White wine vinegar works perfectly as substitute and actually provides sharper, more traditional Worcestershire tang than wine.
How long does homemade Worcestershire keep?
Properly stored in refrigerator, this sauce keeps for up to 1 month. Acidity helps preserve it naturally.