Post by gracoman on Nov 5, 2015 18:58:47 GMT -5
This one's kinda cool.
A few weeks ago I made up a batch of Worcestershire Sauce from a recipe in my copy of the Jan/Feb 2009 publication of Saveur Magazine
The mixture after a boil and simmer
Cooled and bottled for a three week infusion in the fridge
Strained and re bottled. This stuff is not as refined as Lea & Perrins but it is unmistakably Worcestershire. It has a bigger, bolder taste. Just as the article claimed. This was a test run. I will now make a larger batch as holiday give-aways. It is awesome stuff, easy to make, and well worth the effort.
Worcestershire Sauce
From Jan/Feb 2009 Saveur Magazine
makes About 2 Cups
Ingredients
-2 cups distilled white vinegar
-1⁄2 cup molasses
-1⁄2 cup soy sauce
-1⁄4 cup tamarind concentrate
-3 tbsp. yellow mustard seeds
-3 tbsp. kosher salt
-1 tsp. whole black peppercorns
-1 tsp. whole cloves
-1⁄2 tsp. curry powder
-5 cardamom pods, smashed
-4 chiles de árbol, chopped (I used 4 dried, broken up)
-2 cloves garlic, smashed
-1 anchovy, chopped
-1 yellow onion, chopped
-1⁄2 cup sugar
-1 (1") stick cinnamon
-1 (1⁄2") piece of ginger, peeled and crushed
Instructions
Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes.
Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
A few weeks ago I made up a batch of Worcestershire Sauce from a recipe in my copy of the Jan/Feb 2009 publication of Saveur Magazine
The mixture after a boil and simmer
Cooled and bottled for a three week infusion in the fridge
Strained and re bottled. This stuff is not as refined as Lea & Perrins but it is unmistakably Worcestershire. It has a bigger, bolder taste. Just as the article claimed. This was a test run. I will now make a larger batch as holiday give-aways. It is awesome stuff, easy to make, and well worth the effort.
Worcestershire Sauce
From Jan/Feb 2009 Saveur Magazine
makes About 2 Cups
Ingredients
-2 cups distilled white vinegar
-1⁄2 cup molasses
-1⁄2 cup soy sauce
-1⁄4 cup tamarind concentrate
-3 tbsp. yellow mustard seeds
-3 tbsp. kosher salt
-1 tsp. whole black peppercorns
-1 tsp. whole cloves
-1⁄2 tsp. curry powder
-5 cardamom pods, smashed
-4 chiles de árbol, chopped (I used 4 dried, broken up)
-2 cloves garlic, smashed
-1 anchovy, chopped
-1 yellow onion, chopped
-1⁄2 cup sugar
-1 (1") stick cinnamon
-1 (1⁄2") piece of ginger, peeled and crushed
Instructions
Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes.
Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
