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