The Best Worcestershire Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from , I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!! Ingredients:
2 cups distilled white vinegar (i like to use at least 1/2 cup cider vinegar) |
1/2 cup molasses |
1/2 cup soy sauce |
1/4 cup tamarind paste |
3 tablespoons yellow mustard seeds |
3 tablespoons kosher salt |
1 teaspoon whole black peppercorn |
1 teaspoon whole cloves |
1/2 teaspoon curry powder |
5 cardamom pods, smashed |
4 chiles de arbol, chopped (i have always left these out) |
2 garlic cloves, smashed |
1 inch cinnamon stick |
1 anchovy, chopped |
1 yellow onion, chopped |
1/2 inch piece fresh ginger, peeled and smashed |
1/2 cup sugar (i have used demerara sugar with great results) |
Directions:
1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
4. *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.
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