Homemade worcestershire sauce #1

1 Servings

Ingredients

Quantity Ingredient
1 Onion; chopped
3 tablespoons Mustard seed
½ teaspoon Red pepper flakes/pod
2 Garlic cloves; crushed
1 teaspoon Whole peppercorns
½ teaspoon Fresh ginger/grated or cracked
1 One-inch piece cinnamon bark
1 teaspoon Whole cloves
½ teaspoon Cardamom seeds
2 cups Vinegar; (I would used apple cider vinegar)
½ cup Molasses
½ cup Soy sauce; (check your hechsher!)
¼ cup Tamarind pulp or 6 tbsp lemon juice
3 tablespoons Salt
½ teaspoon Curry powder
1 Anchovy; mashed*, (may be omitted)
½ cup Water

Directions

A

B

C

Source: The Tightwad Gazette Tie "A" loosely in cloth. Simmer spices in a large, heavy pan with "B". Mix in a cup and add "C".

While spices are boiling (no time given), carmelize ½ cup granulated sugar in a heavy skillet. Reserve Remove spice bag from the sauce, squeeze and carefully pour a little of the boiling liquid into the carmelized sugar pan, stirring briskly until dissolved. Return the liquid carmelized sugar to the pan.

Boil briefly (no time given).

Pour into a large covered bowl or other container, replace the spice bag in the sauce.

Place container in the refrigerator for 2 weeks. Stir from time to time.

Strain and bottle. Keep refrigerated or process (no canning time given).

Posted to JEWISH-FOOD digest Volume 98 #006 by Phatwolf <donutdolly@...> on Jan 05, 1998

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