Worcestershire Sauce


  • 1 bottle Wild’s Ezy-Sauce
  • 3 cups water
  • 1 cup treacle
  • 100g (8 large cloves) garlic
  • 4cm piece fresh ginger, finely chopped
  • 1 teaspoon allspice berries (or 2 cloves and ½ cinnamon stick)
  • 3 teaspoons salt
  • 1 teaspoon cayenne pepper


Add Wild’s Ezy-Sauce, water and treacle to a saucepan. Tie garlic, ginger and allspice berries in a square of muslin. Add to pan, stir in salt and cayenne pepper. Bring mixture to the boil and simmer for 1 hour. Remove muslin bag. Using a small funnel or jug, fill sauce into hot sterilised bottles and seal.

Makes approx. 650ml.