The Best Worcestershire Sauce

• 2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
• 1/2 cup molasses
• 1/2 cup soy sauce
• 1/4 cup tamarind paste
• 3 tablespoons yellow mustard seeds
• 3 tablespoons kosher salt
• 1 teaspoon whole black peppercorn
• 1 teaspoon whole cloves
• 1/2 teaspoon curry powder
• 5 cardamom pods, smashed
• 4 chiles de arbol, chopped (I have always left these out)
• 2 garlic cloves, smashed
• 1 inch cinnamon stick
• 1 anchovy, chopped
• 1 yellow onion, chopped
• 1/2 inch piece fresh ginger, peeled and smashed
• 1/2 cup sugar (I have used demerara sugar with great results)

1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
4. *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

white vinegar, molasses, soy sauce, tamarind paste, yellow mustard seeds, kosher salt, black peppercorn, whole cloves, curry powder, cardamom pods, arbol, garlic, cinnamon, anchovy, yellow onion, fresh ginger, sugar

Taken from www.food.com/recipe/the-best-worcestershire-sauce-427091 (may not work)