Homemade Worcestershire Sauce
Source of Recipe
The Tightwad Gazette
List of Ingredients
Put in a large pot:
1 onion, chopped (or 3 tsp onion powder)
3 tsp ground mustard (I used Keen's)
1/2 tsp red pepper (I used a Tbsp. of Tabasco)
2 cloves garlic, crushed (or 1/2 tsp garlic powder)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
Add:
2 cups vinegar
1/2 cup molasses
1/2 cup soy sauce
6 Tbsp. lemon juice
Mix together and add to pot:
3 Tbsp salt
1/2 tsp curry powder
1/2 cup water
Recipe
Bring to a boil and simmer for 1/2 hour. While spices are
boiling, caramelize 1/2 cup
sugar by putting the sugar in a heavy skillet and stir over
high heat. Move sugar back
and forth as it starts to melt and brown. Lower heat. Move
sugar continuously and
keep chopping at it, breaking the lumps until it is almost
black and soupy, not burned.
Pour a little of the spice liquid into the sugar to liquify,
then pour sugar into the sauce.
Cook another 1/2 hour. Store in refrigerator. Flavour will
improve with age.
Notes: I've only made this once now but it is wonderful-
even better than the Lea &
Perrins. I found, though, that I had to add about a cup of
water at the end to thin it
down to a regular consistency.
I highly recommend this recipe!
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