Worcestershire Sauce Recipe

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Worcestershire Sauce
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Ingredients
18
Count
Nutrition
162
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
  2. Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
  3. Add spice bag to simmering mixture, simmer covered for another 30 minutes.
  4. In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
  5. In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
  6. Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
  7. When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
  8. Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
  9. On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
  10. Strain mixture through a wire strainer into a separate pot, discard pulp.
  11. Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
  12. Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
  13. Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
  14. Allow to cool, store in cupboard for 2 weeks before use.
  15. Keeps indefinitely sealed, refrigerate after opening.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 162.31 Kcal (680 kJ)
Calories from fat 15.04 Kcal
% Daily Value*
Total Fat 1.67g 3%
Cholesterol 0.35mg 0%
Sodium 4845.99mg 202%
Potassium 660.65mg 14%
Total Carbs 31.3g 10%
Sugars 23.33g 93%
Dietary Fiber 1.53g 6%
Protein 4.97g 10%
Vitamin C 3mg 5%
Iron 4mg 22%
Calcium 114.3mg 11%
Amount Per 100 g
Calories 81.53 Kcal (341 kJ)
Calories from fat 7.55 Kcal
% Daily Value*
Total Fat 0.84g 3%
Cholesterol 0.18mg 0%
Sodium 2434.24mg 202%
Potassium 331.86mg 14%
Total Carbs 15.72g 10%
Sugars 11.72g 93%
Dietary Fiber 0.77g 6%
Protein 2.5g 10%
Vitamin C 1.5mg 5%
Iron 2mg 22%
Calcium 57.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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