What's a cook to do? In this golden age of Internet, we hunt up as many "DIY" recipes as we can find, we compare them to the original ingredient list (L&P, if you no longer make the product, why taunt us by keeping it on your website? I digress.) and we gather together enough slightly exotic ingredients that our Walmart ads all flip to Strange Foods From Elsewhere.
And then we play alchemist at the stove. This is how I did it - borrowed some instructions from one site, ingredients from another, purely guessed at amounts and ratios from the L&P site. This is fairly sweet, nicely tangy, with just a tiny bit of heat in the background, and very much like I remember the original.
White Wine Worcestershire
1 T apple cider or white wine vinegar
3 T water
1t yellow mustard seeds
1/4-1/2 t whole peppercorns
abt 1 t minced garlic
1/4 t minced ginger
2 t minced onion
1/2 T butter
1 t capers (or 1/2 anchovy, chopped)
1 t salt (I used pink Himalayan because hey, fancy)
1/4 t tamarind paste
1/2 t Pickapeppa sauce
pinch red pepper flakes
1-1/2 t cornstarch (or equivalent thickener of choice)
1 T sugar or honey
I found it handy to pre-measure and set out ingredients in the groupings you see here. Your mileage may vary.
In a small dry saucepan on medium-high heat, toast the mustard seed and peppercorns for about 10 seconds.
Add the butter, and the garlic, ginger, and onion. Stir constantly for about 30 seconds or so.
Add all other ingredients EXCEPT the sugar and cornstarch. Bring to a boil, then reduce heat and simmer for about 3 minutes.
Remove from heat. Strain out all solids, returning liquid to saucepan.
Return to medium heat and whisk in sugar and cornstarch. Cook until slightly thickened.
Let cool, put into glass container with tight-fitting lid, and refridgerate. Makes about 6-7 fluid ounces, depending on how "thick" you prefer.
Once you have this basic recipe, you can change it up to your own taste - sweeter, tangier, spicier, add your favorite herbs. Great for a marinade or cooking sauce for chicken, pork, potatoes, etc.