Worcestershire Sauce
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Serves/Makes: 1 pint
Ready in: > 5 hrs
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 1/4 inch slice ginger
- 3 tablespoons yellow mustard seeds
- 1 teaspoon whole peppercorns
- 1/2 teaspoon crushed red pepper flakes
- 1 inch cinnamon stick
- 1 teaspoon whole cloves
- 1/2 teaspoon cardamom pods
- 2 cups white vinegar
- 1/2 cup molasses
- 1/2 cup dark soy sauce
- 1/4 cup tamarind pulp
- 3 tablespoons salt
- 1/2 teaspoon curry powder
- 1 crushed anchovy fillet
- 1/2 cup water
Combine the onion, garlic, ginger, mustard seeds, peppercorns, red pepper flakes, cinnamon stick, cloves, cardamom pods, vinegar, molasses, soy sauce, and tamarind pulp in a large saucepan over medium-high heat. Bring the liquid to a boil then reduce the heat to a low simmer. Let the mixture simmer for 45 minutes, uncovered. Combine the salt, curry powder, crushed anchovy, and water in a small bowl. Mix well then add to the saucepan. Stir the mixture well for one minute then remove the pan from the heat. Let the sauce cool, then transfer if to an airtight container (glass or stainless steel as plastic may stain). Place the Worcestershire sauce in the refrigerator for two weeks. Turn the container gently about once a day to lightly mix the ingredients. After 2 weeks, strain the Worcestershire sauce through a sieve lined with a double layer of cheesecloth. Transfer the sauce to a clean jar or other container and store in the refrigerator for up to 3 months. Shake the Worcestershire sauce before using each time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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