Worcestershire sauce-home made & recipe for w

1 1.5 litres

Ingredients

Quantity Ingredient
4 Shallots
1 litre Vinegar, good malt
90 millilitres Walnut Ketchup *See Recipe
75 millilitres Anchovy essence
60 millilitres Soy sauce
2½ millilitre Cayenne pepper
Salt

Directions

Store bought Worcestershire Sauce is a little expensive if, like me, you use a lot! The following will yield 1½ litres [2 ¼ British Pints] and, in my opinion, is far tastier :) The Walnut Ketchup is also a tasty little sauce in it's own right.

Worcestershire Sauce: Combine all the above in a clean bottle. Seal it tightly. Shake several times a day for about 14 days. Strain into small bottles, leaving some room in the neck. Seal tightly. Label and store in a cool, dry place. Small bottles with plastic screw tops are ideal as the vinegar will attack metal.

Walnut Ketchup: Walnut Ketchup is the base for many classic sauces/ketchups. To make it you need green walnuts ie: gathered before the shells harden!

400g onions, chopped. 2 litre malt vinegar. 200g salt. 25g whole peppercorns. 15g whole allspice berries. 2.5ml whole cloves. 1.25ml ground nutmeg. 10 green walnuts: Put everything, except walnuts, into a preserving pan & bring to the boil. Pop on some gloves to prevent staining & cut and crush the walnuts. Pour the boiling liquid over the walnuts and leave for 14 days, stirring daily. Strain the liquid and simmer for 1 hour.

Bottle, label and store in a cool dry place.

From Ron's Plaice in Blackpool :) From: Intercook

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