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