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Home-made Worcestershire Sauce

List of Ingredients




Home-made Worcestershire Sauce (recipe from 1913) by André Grisell

2 tsp Paprika
1 tsp Cloves
1 tsp Black pepper
1 tsp Ginger
2 tbsp Mild curry powder
2 tsp Cayenne pepper
4 tbsp Mustard powder
1 tbsp Anchovies (or extract)
2 medium Shallots, crushed
4 tbsp salt
1 cup (2.5 dl) Brown sugar
120 g Tamarinds
1 pint (1/2 litre) Sherry
2 pints (1 litre) White wine vinegar
Black caramel coloring (optional)

Recipe



Directions
Pound all the spices together in a mortar or food processor. Simmer with the vinegar for one hour. Let cool. Add the wine and coloring, if desired, and set aside for two weeks. Strain and bottle. If possible, let mature for months, or even years.
Makes 3-4 pints (1.5 litre).