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Here is a Worcestershire recipe.  Ten times better than bougth ones.
It is a little work, but not so much and it lasts at least a year.

WORCESTERSHIRE SAUCE
1 cup

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 T Yellow mustard seeds
1 t Peppercorns
1/2 t Red pepper flakes
1 1 in. long cinnamon stick
1 t Cloves whole
1/2 t Cardamom pods
2 c GF Vinegar
1/2 c Molasses
1/2 c Dark soy sauce
1/4 c Tamarind pulp (I found it at an ethnic food store, it is made from
the bark of tamarind tree from India)
3 T Salt
1/2 t GF Curry powder
1 Crushed anchovy
1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the
peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a
large piece of cheesecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the molasses,
the soy sauce and the tamarind. Bring to a boil, lower the heat and let
simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water. Add to
the liquid in the saucepan. Remove from heat. Pour the contents of the
saucepan (including the spice bag) into a stainless or glass container.

Cover tightly and place in the refrigerator for two weeks, mixing from time
to time and squeezing the spice bag. After the two weeks, remove the spice
bag and bottle the sauce. Keep in the refrigerator and shake well before
use.