Worcestershire Sauce

 

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

 

  1. Blend together the vinegars, molasses, fish sauce, tamarind paste, and soy sauce.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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