HOMEMADE A1 SAUCE RECIPE RECIPES

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HOMEMADE WORCESTERSHIRE SAUCE - PRACTICAL SELF RELIANCE



Homemade Worcestershire Sauce - Practical Self Reliance image

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

1/4 cup raisins
1/4 cup boiling water
1/2 cup un-sulfured molasses
1/4 cup tamarind paste
2-ounce can anchovies
1 onion, coarsely chopped
1-inch piece of fresh ginger, peeled & chopped
6-8 garlic cloves, crushed
2 cups white vinegar, divided
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
1 Tbsp. crushed red pepper flakes
1 Tbsp. dry mustard
1 tsp. whole cloves
1 tsp. black peppercorns
1/2 tsp ground cinnamon

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.

CHIMICHURRI SAUCE RECIPE | BON APPéTIT



Chimichurri Sauce Recipe | Bon Appétit image

This recipe for a colorful chimichurri sauce doubles as a marinade and an accompaniment to all cuts of beef—or anything else you want to gussy up with bright, tangy flavor.

Provided by The Bon Appétit Test Kitchen

Yield Makes about 2 cups

Number Of Ingredients 9

1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil

Steps:

  • Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
  • If using for beef, place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
  • Remove meat from marinade, pat dry, and grill.
  • Spoon reserved chimichurri over grilled meat.

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