Saturday, October 2, 2010
it takes a lot of ingredients to make worcestershire sauce. a lot. and this particular sauce takes time-- 3 weeks, to be exact. but it is so.worth.it. the sauce is dark, thick, and incredibly rich. it's not a high yield recipe, but the flavor is so concentrated that the 2 cups it makes should theoretically last a while. that said, it's so good that i want to put it on everything, not just the bloody marys i originally made it for, so it's probably time to start on the next batch!
homemade worcestershire sauce
adapted from saveur.com
2 cups white distilled vinegar
1/2 cup molasses (i used unsulphered blackstrap)
1/2 cup soy sauce (i used low-sodium tamari)
1/4 cup tamarind concentrate (i used tamarind pods, scraping out the gooey pulp. worked fine, but i'll use the concentrate next time.)
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 chili de arbol, chopped (i used dried)
2 cloves garlic, smashed
1 1" stick cinnamon'
1 yellow onion, chopped
1 1/2" piece ginger, peeled and crushed
1/2 cup sugar
(recipe also calls for 1 chopped anchovy, but i left it out.)
combine all ingredients except sugar in a saucepan. bring to a boil, reduce heat, and simmer 10 minutes.
meanwhile, cook sugar in a skillet over medium heat until it breaks down and begins to caramelize, turning dark and syrupy, about 5 minutes. add sugar to other mixture and combine well. simmer another 5 minutes. transfer to jar with tight fitting lid.
refrigerate for 3 weeks.
sauce will keep, refrigerated, up to 8 months, but i doubt you'll have it around that long!