I love Worcestershire sauce. I put it on almost everything, especially tomatoes on toast. Oh so good. So Adam and I decided to make some ourselves. Be warned, though, this is a long process - the original recipe I found said to simmer for "3 hours or until thickened enough to coat the back of a spoon." It took a little over 5 hours when we did it.
Probably the hardest part, once you bottle it, is you need to put it away and forget about it for at least 6 months. Believe me, you don't want to taste this stuff any sooner than that. We were lucky. We moved house and the bottles got lost somewhere. We found them a year later and gave it a taste. Oh boy! It's not the same as the original, but man was it good!
The story goes that the guys who made it were so disgusted they were going to tip the whole batch out. But decided to wait instead. I'm glad they did.
It's almost the new year, maybe we should make making some a new years' resolution. Any day now.
Ingredients:
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1/2 lemon, thinly sliced
1/2 lime, thinly sliced
Putting it all together:
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos.
Probably the hardest part, once you bottle it, is you need to put it away and forget about it for at least 6 months. Believe me, you don't want to taste this stuff any sooner than that. We were lucky. We moved house and the bottles got lost somewhere. We found them a year later and gave it a taste. Oh boy! It's not the same as the original, but man was it good!
The story goes that the guys who made it were so disgusted they were going to tip the whole batch out. But decided to wait instead. I'm glad they did.
It's almost the new year, maybe we should make making some a new years' resolution. Any day now.
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños, seeds removed and minced
1/4 cup chopped canned anchovies
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1/2 lemon, thinly sliced
1/2 lime, thinly sliced
Putting it all together:
Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic, ginger, and jalapenos.
Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil.
Reduce heat and simmer, stirring occasionally, for about 5 hours until thickened enough to coat the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate. Leave in a cool dark place for six months to a year.