Worcestershire Sauce

Course : BBQ Sauce
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 medium chopped onion
2 cloves garlic crushed
1 piece ginger 1 1/4 in thi
3 tablespoons yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon red pepper flakes
1 piece cinnamon stick 1 in. long
1 teaspoon cloves whole
1/2 teaspoon cardamom pods
2 cups vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
1 fillet crushed anchovy
1/2 cup water
 

Preparation / Directions:

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More BBQ Sauce Recipes