Today’s recipe came about because we were almost out of Worcestershire Sauce – and I didn’t feel like going to the store to get another bottle.
It made sense to me…
I made some year ago and really liked it – and then promptly forgot about it because I always remembered to pick up a bottle of Lea and Perrins… with usually a backup in the pantry.
My excuse is our shopping habits have changed with summer… We shop at a local farmstand for much of our food and Costco for the meats and such.. Winter will see us back at WinCo – in the meantime… I had all the ingredients to make it. So I did.
The original recipe started off as a Cooks Illustrated recipe back in 2014. I’ve played with it a bit over time and converted it to metric because I like to weigh things, not scoop – I’m old and cranky and it’s my kitchen! The instructions are pretty much Cooks Illustrated.
Worcestershire Sauce
- 5 g Black pepper
- 4 g Ground ginger
- 4 g Ground cinnamon
- 2 g Ground cloves
- 3 g Onion powder
- 1 g Cayenne pepper
- 480 g White vinegar
- 240 g Water
- 340 g Molasses
- 60 g Fish sauce
- 60 g Tamarind paste
- 28 g Vegetable oil (2 tbsp)
- 100 g Shallots, minced
- 56 g Anchovy paste
- 30 g Garlic, minced
Toast the spices in small skillet over medium heat, until fragrant, about 1 minute. This will bring out their flavor. Set aside. Whisk vinegar, water, molasses, fish sauce, and tamarind paste together and set aside.
Heat oil in a saucepan over medium-low heat until shimmering. Add shallots and cook until softened and browned, 5 to 7 minutes. Add anchovies, garlic, and toasted spices and cook until fragrant, about 30 seconds.
Whisk in vinegar mixture, scrapping up any browned bits. Bring to boil, remove from heat and allow to cool for 1 hour.
Strain sauce through fine-mesh strainer and bottle. Keep cool and refrigerate after opening.
It really is good, but next time I’m going to use malt vinegar…
