Making Worcestershire Sauce from ScratchPosted: May 25, 2015
About a month ago I was in the middle of a huge cook day and discovered I was out of Worcestershire sauce. I figured it couldn’t be too hard to make. Since I had all ingredients on hand, I made it.
Let’s me say that I will NEVER buy the bottled kind again. I took very little time to make, is amazing; thick, deeply flavorful..and I bottled it myself. No need to buy it..good for me and the planet!
Recipe By :MILLIE
Serving Size : 1 1/2 cups
1/2 cup rice vinegar
1/2 cup apple cider vinegar
1/2 cup blackstrap molasses
1/4 cup fish sauce
2 tablespoons tamarind paste
1 Tablespoon soy sauce
3 Tablespoons onions, diced, caramelized
1 teaspoon pepper
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon cayenne
2 Tablespoons butter
2 tablespoons garlic
1 Tablespoon minced ginger
1 teaspoon gin
1 Tablespoon anchovy paste
2 Tablespoons lime juice
1) Blend cooked onions in blender until liquid.
2) Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onions. Set aside.
3) Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
4) 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.
5) 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.
6) 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.