DOES OPENED SOY SAUCE NEED TO BE REFRIGERATED RECIPES
HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE
This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 3
Number Of Ingredients 17
Steps:
- Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
- Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
- Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
- Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- After aging, pour the sauce through a fine mesh sieve before use.
HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE
This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 3
Number Of Ingredients 17
Steps:
- Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
- Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
- Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
- Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- After aging, pour the sauce through a fine mesh sieve before use.
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