Worcestershire Sauce
Sauces and Marinades • British
Description
Worcestershire Sauce
Ingredients
- Onion 1 piece
- Garlic 2 cloves
- Ginger 1 piece
- Mustard Greens 3 tablespoons
- Green peppercorns 1 piece
- Red Long Chili Peppers ½ teaspoon
- Cinnamon to taste
- Vinegar essence 15 fl oz
- Ground clove 1 teaspoon
- Sugar ½ cup
- Cardamom ½ teaspoon
- Soy Sauce ½ cup
- Tamarind Paste ¼ cup
- Salt 3 tablespoons
- Red Curry Powder ½ teaspoon
- Anchovy fillet 1 piece
- Water 5 fl oz
Step-by-Step Guide
Step 1
Finely chop the onion, mince the garlic, slice the ginger root thinly, and cut the anchovy into small pieces.
Step 2
Wrap the onion, garlic, mustard seeds, red and black pepper, ginger, cinnamon, cloves, and cardamom in a piece of cheesecloth and tie it to make a pouch. Place the spice pouch in a large pot, add vinegar, sugar, soy sauce, and tamarind pulp.
Step 3
Put the pot on the heat, bring to a boil, then reduce the heat and let it simmer for about 45 minutes.
Step 4
Then mix the salt, curry, anchovies, and water, pour this liquid into the pot with the sauce, and remove the sauce from the heat.
Step 5
Pour the sauce along with the spice pouch from the pot into a stainless steel or glass container. Seal the container tightly and refrigerate for 2 weeks, stirring the sauce occasionally and squeezing the spice pouch.
Step 6
After two weeks, the spice pouch can be discarded, and the finished sauce can be bottled.
Step 7
Store the sauce bottles in the refrigerator. Shake the sauce before use.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!