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Why You Should Go DIY for Worcestershire Sauce

Worcestershire just may be the most mispronounced, misspelled food word in the dictionary.


Got it? Good. No? This might help.

Though it's a struggle to pronounce, this flavor-bomb condiment adds savory depth when used to season burgers, stir-fry's, fish, and more--and if you'd rather enjoy it the traditional British way, you can drizzle it over cheese toast (sound appealing to anyone?).

We're convinced Worcestershire is the must-have summer condiment, and the best part is--it's beyond easy to make a DIY version at home. And we'd highly recommend you do.

Why are we so passionate about nixing the bottle and making our own Worcestershire sauce? From-scratch Worcestershire sauce is truly: 1. So simple to throw together and much tastier than the bottled stuff and 2. The only thing (besides salt and pepper) you need to flavor the best burgers of your ever-loving life (see below for our best tips for making the perfect patty).

Last week our Test Kitchen expert Katie Barreira made homemade Worcestershire sauce for us live on Facebook. In case you missed it, here's how to do it at home:

How to Make Worcestershire Sauce

Nix the bottle and make your own Worcestershire sauce.

Posted by MyRecipes on Thursday, June 2, 2016

Our simple recipe for DIY Worcestershire sauce is ridiculously-easy to pull together and has an unbelievable effect on your burgers that will have all  your friends begging for the recipe.

Homemade Worcestershire Sauce

Ingredients: 2 cups distilled white vinegar 1/2 cup molasses 1/2 cup light brown sugar 1/2 cup soy sauce 1/4 cup tamarind concentrate 2 Tbsp. yellow mustard seeds 2 Tbsp. kosher salt 2 tsp. whole black peppercorns 1 tsp. whole cloves 1 yellow onion, chopped 2 chiles de árbol, chopped 3 large cloves garlic, smashed 1 (1/2-inch) piece of ginger, peeled and crushed 4 anchovies, chopped

Instructions: Combine all ingredients in a saucepan; boil. Reduce heat; simmer for 15 minutes. Take off heat and let cool completely, about 1-2 hours.

Either age a couple of weeks in the fridge then strain into glass jar with a tight-fitting lid or strain immediately, and it's ready to serve. It will keep in the refrigerator a few months.

Now for the best part! With your homemade sauce and a little ground sirloin, you can make the best at-home burger you've ever tasted. No, but seriously.

Our best tips for making the ultimate burger patty (flavored with worcestershire sauce, of course):

  1. For 1 pound of meat, add 2 tablespoons Worcestershire sauce.
  2. When making burgers, the biggest mistake people make is overworking the meat. Toss in the Worcestershire sauce while breaking up the meat gently.
  3. To ensure you get evenly-sized patties: Roll the meat into one large ball. Using the side of your hand as a knife, divide the meat vertically once and then crossways twice to make four equal portions.
  4. One you have an individual portion, roll the meat into a ball between both palms. Then, hold the ball between your thumb and your fingers in one hand and rotate it like a wheel to form an evenly-shaped patty. Your thumb will naturally add a small divot in the center of the meat and your fingers will smooth the sides of the patty.
  5. Again: You want to work the meat as little as possible.
  6. Another tip for forming perfect patties: Use a deli container lightly sprayed with cooking spray. Take one portion of the meat and press it lightly and evenly into the container. Turn it out and voilà! A beautiful burger patty.
For our best topping tips for your now-perfect patty, check out our Next Level Burger Recipes.