Worcestershire Sauce Recipe

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Ready in: > 5 hrs
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 1 large jar

Ingredients:
1 Chopped onion
2 cloves garlic, crushed
1 1/4 inch thick slice of ginger
3 tablespoons Yellow mustard seeds
1 teaspoon Peppercorns
1/2 teaspoon Red pepper flakes
1 in. long cinnamon stick
1 teaspoon Cloves whole
1/2 teaspoon Cardamom pods
2 cups Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 tablespoons Salt
1/2 teaspoon Curry powder
1 Crushed anchovy
1/2 cup Water

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Directions:

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container.

Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.

I make this every year for my Christmas baskets - its wonderful. I don't even buy the paper wrapped bottles anymore.

This recipe from CDKitchen for Worcestershire Sauce serves/makes 1 large jar

Recipe ID: 30483

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