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Archive for July, 2017

I don’t know if it is the best but here is another Worcestershire Sauce recipe. There are a few now if you follow this Google search. ┬áThis was the first recipe I found online. I haven’t tried any of them so would love to have feedback telling me which recipe is your favourite. Happy cooking!

INGREDIENTS

    • 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)

DIRECTIONS

  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.

 

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