Homemade Worcestershire Sauce
Ingredients
2 cups distilled white vinegar
1 cup ⁄ 4 tamarind concentrate
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1 teaspoon ⁄ 2 curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1 anchovy, chopped
1 yellow onion, chopped
1 inch ⁄ 2 piece ginger, peeled and crushed
Preparation
1
Combine all ingredients except the sugar in a 2-qt. saucepan; boil.
3
4
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.
5
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
Tools
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About
This homemade version is bolder and bigger than its bottled cousin.
This recipe was originally published in Saveur Magazine
Yield:
2.0 cups
Added:
Tuesday, May 31, 2011 - 2:06pm
