Worcestershire Sauce
Submitted by STARVIN
Homemade Worcestershire sauce with tamarind, soy, molasses, mustard seeds, and warm spices. Simmered and aged two weeks for a deeply complex, tangy condiment you can’t buy in a bottle.
YIELD
1 cupPREP
10 minCOOK
50 minREADY
1 hrsOnce you taste homemade Worcestershire, the store-bought stuff starts to feel a bit one-dimensional. This version builds layers of flavor from tamarind, dark soy, vinegar, and molasses simmered with a cheesecloth bag packed with mustard seeds, peppercorns, cloves, cardamom, ginger, and cinnamon.
The real magic happens during the two-week rest in the fridge. All those spices steep and meld, developing a complexity that’s tangy, savory, slightly sweet, and warmly spiced all at once. Give the bag a squeeze every few days to keep those flavors flowing.
Bottle it up and keep it in the fridge. A splash of this transforms everything from Bloody Marys to steak marinades to Welsh rarebit.
Kitchen Tips
- Use a sturdy cheesecloth and tie it tightly so no seeds escape into the sauce
- Squeeze the spice bag every couple of days during the two-week rest to extract maximum flavor
- Store in glass bottles rather than plastic so the vinegar doesn’t react with the container
- Shake well before every use since the spices tend to settle
Ingredients
Directions
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molassoes, 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 tighly 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.
Comments
There isn't any ginger and cinnamon listed in the ingredients; yet they are listed in the directions.