DIY Worcestershire Sauce for Thanksgiving

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Darkly hued. Tangy. Frequently mispronounced by non-Brits.

Worcestershire Sauce

Darkly hued. Tangy. Frequently mispronounced by non-Brits.

A great addition to soups, stews, scrambled eggs, roast beef… you name it, a dash of the W can add a splash of rich, spicy flavor.

Homemade Worcester Sauce (Recipe From Saveur)

Makes about 2 cups.

2 cups white vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate

3 tbs yellow mustard seeds
3 tbs salt
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1 tsp whole peppercorns
1 tsp whole cloves
1/2 tsp curry powder
5 cardamom pods, crushed
4 chiles de arbol, chopped. If you can’t find these, use the little Thai birdseye peppers or dried Indian Japones.
2 cloves garlic, crushed
1 1-inch stick of cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1 1/2-inch piece of ginger, peeled and chopped
1/2 cup sugar

Despite the large number of ingredients required, the process of making Worcester sauce is actually very easy.

Put all of the ingredients except for the sugar in a large pan. Bring to the boil and simmer for 10 minutes.

Put the sugar in a skillet over a medium-high heat and cook until it forms a dark amber syrup (5-10 minutes). Add to the simmering vinegar mix and cook for another 5 minutes.

Pour into a glass jar, seal, and refrigerate for 3 weeks to give the flavors a time to meld.

Drain off the solids, and bottle.

There you go. Try using your own W sauce in your meals this Thanksgiving!

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