Homemade worcestershire sauce

1 servings

Ingredients

Quantity Ingredient
EXPENSIVE VERSION
1 each Onion, chopped
3 eaches TTbsp mustard seed
½ teaspoon Red pepper pod
2 eaches Garlic cloves, crushed
1 teaspoon Peppercorns
2 cups Vinegar
½ cup Molasses
½ cup Soy sauce
3 tablespoons Salt
½ teaspoon Curry powder
½ teaspoon Cracked ginger
1 each Inch cinnamon bark
1 teaspoon Whole cloves
½ teaspoon Cardomom seeds
¼ cup Tamarind pulp OR 6 Tbsp lemon juice
1 each Anchovy, mashed
½ cup Water

Directions

TIE LOOSELY IN A CLOTH

SIMMER SPICES IN A LARGE, HE

MIX IN A CUP AND ADD

While spices are boiling, caramelize ½ cup sugar by putting the sugar in a heavy skillet and stirring over high heat. Move sugar back and forth as it starts to melt and brown. Lower heat. Move sugar continuously and keep chopping at it, breaking the lumps until it is almost black and soupy, not burned. Take the spice bag from the sauce, squeeze, and carefully pour a little of the boiling liquid into the skillet, stirring briskly until dissolved. Return the liquid sugar to the large pan. Boil briefly. Pour into a bowl, replace the spice bag in the sauce. Place in a covered container in the refrigerator for 2 weeks. Stir from time to time. Strain and bottle. Keep refrigerated or process. CHEAPER VERSION Put in a large pot: 1 onion, chopped (or 3 tsp onion powder) 3 tsp ground mustard ½ tsp red pepper 2 cloves garlic, crushed (or ½ tsp garlic powder) ¼ tsp ground cinnamon ¼ tsp ground ginger Add: 2 cups vinegar ½ cup molasses ½ cup soy sauce 6 Tbsp lemon juice Mix together and add to pot: 3 Tbsp salt ½ tsp curry powder ½ cup water Bring to a boil and simmer ½ hour. While spices are boiling, caramelize ½ cup sugar using procedure given in EXPENSIVE recipe.

Cook another ½ hour. Store in refrigerator. Flavor will improve with age. Tightwad Gazette From the collection of Jim Vorheis Submitted By SHARON STEVENS On 11-27-94

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