How To Make Worcestershire Sauce At Home - Maybe
This will be a long one, there will be regular check-ins for tastings and then redirection. But I could be working on this one for years.
P.s. Pretty sure the pronunciation police will be out in full force on this one!
Ingredients
| Malt vinegar | 1 Cup (16 tbs) | |
| White vinegar | 1 Cup (16 tbs) | |
| Blackstrap molasses | 125 Milliliter | |
| Fermented fish sauce | 4 Tablespoon | |
| Hot banana pepper | 1 | |
| Onion | 1 | |
| Garlic | 4 Clove (20 gm) | |
| Ginger | 3 Inch , finely grated | |
| Anchovies | 100 Gram | |
| Tamarind paste | 1/2 Cup (8 tbs) | |
| Yellow mustard seeds | 3 Tablespoon | |
| Coarse salt | 3 Tablespoon | |
| Whole black peppercorns | 1 Tablespoon | |
| Cloves | 8 | |
| Curry leaves | 4 | |
| Cardamom pods | 5 | |
| Cinnamon stick | 1 |
Directions
MAKING:
1. Mix together in a sauce pot.
2. Bring to a boil, lower the heat and simmer for 30 minutes.
3. Let cool , transfer to a jar and refrigerate for 4 weeks.
SERVING:
4. Strain to remove solids, and dilute with water as needed.
Recipe Summary
Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
