Worcestershire SaucePosted: March 11, 2015
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/2 cup blackstrap molasses
1/4 cup naturally fermented fish sauce
2 tablespoons tamarind paste
1 tablespoon naturally fermented coconut “soy” sauce
3 tablespoons onion- diced
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 shallots, finely minced
4 cloves garlic, finely minced
1 teaspoon freshly grated ginger
8 anchovies, minced or 1 Tablespoon Anchovy paste
Juice and zest of 1 lime
- Blend together the vinegars, molasses, fish sauce, tamarind paste, and soy sauce.
- Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Add onion and sauté until just browning. Pour into a small bowl and set aside.
- In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to sauté just until fragrant, about 30 seconds.
- Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
- Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.