SUBSTITUTION FOR WORCESTERSHIRE SAUCE RECIPES

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

Ingredients

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.

HENRY BAIN SAUCE RECIPE - NYT COOKING

Henry Bain Sauce Recipe - NYT Cooking image

Provided by Sam Sifton

Total Time 10 minutes

Number Of Ingredients 8

Ingredients

1/3 cup mango or peach chutney, best available
4 tablespoons of your favorite steak sauce
4 tablespoons Worcestershire sauce
4 tablespoons chili sauce
2 tablespoon ketchup
Kosher salt and freshly ground black pepper to taste
Hot sauce, to taste
4 tablespoons chopped watercress, optional

Steps:

In a small pot set over medium heat, stir all the ingredients except the watercress. Heat until slightly thickened, then remove from heat. Allow to cool and refrigerate until ready to use.
Just before serving, if you like, stir chopped watercress into the sauce.

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