Worcestershire Sauce
Sauces and Marinades | British cuisine
⏳ Time
1 hour
🥕 Ingredients
17
🍽️ Servings
5
Description
Worcestershire Sauce
Ingredients
- Onion - 1 piece
- Garlic - 2 cloves
- Ginger - 1 piece
- Mustard Greens - 3 tablespoons
- Green peppercorns - 1 piece
- Red Long Chili Peppers - ½ teaspoon
- Cinnamon - to taste
- Vinegar essence - 16 fl oz
- Ground clove - 1 teaspoon
- Sugar - ½ cup
- Cardamom - ½ teaspoon
- Soy Sauce - ½ cup
- Tamarind Paste - ¼ cup
- Salt - 3 tablespoons
- Red Curry Powder - ½ teaspoon
- Anchovy fillet - 1 piece
- Water - 4 fl oz
Step by Step guide
Step 1
Finely chop the onion, mince the garlic, slice the ginger root thinly, and cut the anchovy into small pieces.
Step 2
Wrap the onion, garlic, mustard seeds, red and black pepper, ginger, cinnamon, cloves, and cardamom in a piece of cheesecloth and tie it to make a pouch. Place the spice pouch in a large pot, add vinegar, sugar, soy sauce, and tamarind pulp.
Step 3
Put the pot on the heat, bring to a boil, then reduce the heat and let it simmer for about 45 minutes.
Step 4
Then mix the salt, curry, anchovies, and water, pour this liquid into the pot with the sauce, and remove the sauce from the heat.
Step 5
Pour the sauce along with the spice pouch from the pot into a stainless steel or glass container. Seal the container tightly and refrigerate for 2 weeks, stirring the sauce occasionally and squeezing the spice pouch.
Step 6
After two weeks, the spice pouch can be discarded, and the finished sauce can be bottled.
Step 7
Store the sauce bottles in the refrigerator. Shake the sauce before use.
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