Homemade Worcesterchire Sauce This has lots of ingredients, hence the power packed flavor in the brown paper wrapped bottle of Lea & Perrins Worcesterchire sauce. All of these not so staple ingredients are easily available on Amazon if you cant find them in a market near you. Im thinking this is great for a holiday gift, wrapped in brown craft pater just like the original! Feel free to scale the recipe down to your liking or perceived needs, but after four weeks of waiting, you might want to have a sizable supply of sauce to reward your efforts and patience. Bring to a boil and keep at a low simmer for 30 minutes: 3 cups malt vinegar 1 cup molasses 1 cup soy sauce 1/2 cup lemon juice 1/2 cup of water 1/2 cup tamarind concentrate 2 large onions, chopped 8 garlic cloves, peeled and finely chopped 1 tablespoon fresh ginger, peeled and finely chopped 1/4 cup kosher salt 1/2 cup yellow mustard seeds 2 tablespoons cracked black peppercorns 2 tablespoons red pepper flakes 1 tablespoon whole cloves 1 tablespoon coriander seeds 1 teaspoon turmeric 5 flat anchovy fillets, chopped 6 dried shiitake mushrooms 5 cardamom pods, smashed 2 cinnamon sticks Meanwhile, warm over medium heat in a skillet, stirring frequently: 1 1/2 cups sugar until the sugar melts and turns brown, about 7 minutes. Slowly and carefully pour the caramelized sugar into the simmering mixture (it will sizzle and spit, so back up a little). Be sure to scrape or squeegee all of the sugar from the pan while it is still warm, or you will be scrubbing longer than necessary. Remove from heat and let cool to room temperature. Transfer to a covered container (my batch barely fit in a 2-quart canning jar and refrigerate for 4 weeks. Once the sauce has steeped fro 4 weeks, strain through cheesecloth it into a 2 quart pitcher and transfer to individual bottles or jars with the help of a funnel. The sauce will keep refrigerated for up to 8 months. For long-term, room-temperature storage, transfer to sterilized, 1/2 pint jars and process in Pressure canner for 30 minutes.
Posted on: Sun, 28 Sep 2014 20:16:28 +0000
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