WHISHIRE SAUCE RECIPES

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HOMEMADE WORCESTERSHIRE SAUCE RECIPE | ALLRECIPES



Homemade Worcestershire Sauce Recipe | Allrecipes image

This is a quick and easy recipe I made with my son.

Provided by mlally

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 9

½ cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cinnamon
ground black pepper to taste

Steps:

  • Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Nutrition Facts : Calories 9.8 calories, CarbohydrateContent 1.6 g, FatContent 0.1 g, FiberContent 0.1 g, ProteinContent 0.3 g, SodiumContent 151.3 mg, SugarContent 1.2 g

WORCESTERSHIRE SAUCE RECIPE (HOMEMADE) | KITCHN



Worcestershire Sauce Recipe (Homemade) | Kitchn image

This version doesn’t take hours to make, nor is it fermented, yet it gives a rich flavor that tastes like it could have taken days.

Provided by Tara Holland

Categories     Sauce

Total Time 2400S

Prep Time 900S

Cook Time 1500S

Number Of Ingredients 18

1 medium yellow onion
3 large cloves garlic
1 (1-inch) piece ginger
1 small lemon
5 large anchovies in oil (from a 2-ounce can)
1 tablespoon anchovy oil from can
1/4 cup tomato paste
1 1/4 cups malt vinegar or apple cider vinegar
3/4 cup water, plus more as needed
1/2 cup raisins
1/3 cup granulated sugar
1/3 cup molasses (not blackstrap)
1/3 cup tamarind concentrate
1 tablespoon celery salt, plus more as needed
1 teaspoon ground cloves
3/4 teaspoon freshly ground black pepper
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper (optional)

Steps:

  • Peel and coarsely chop 1 medium yellow onion, 3 large garlic cloves, and 1-inch piece fresh ginger. Finely grate the zest of 1 small lemon. Juice the lemon until you have 1 tablespoon juice. Finely chop 5 large anchovies.
  • Heat 1 tablespoon anchovy oil in a medium saucepan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until caramelized and slightly softened, about 8 minutes. Add the anchovies and 1/4 cup tomato paste, and cook, stirring occasionally, until anchovies are fragrant, about 1 minute.
  • Add 1 1/4 cups malt or apple cider vinegar, 3/4 cup water, 1/2 cup raisins, 1/3 cup granulated sugar, 1/3 cup molasses, 1/3 cup tamarind concentrate, 1 tablespoon celery salt, 1 teaspoon ground cloves, 3/4 teaspoon ground black pepper, 3/4 teaspoon curry powder, and 1/4 teaspoon cayenne pepper if using. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, until well combined and very fragrant, 15 minutes. Remove the saucepan from the heat. Add the lemon zest and stir to combine. Let sit for 10 minutes to cool slightly and let the flavors meld.
  • Transfer the sauce to a blender and purée until smooth. Pour through a fine-mesh strainer set over a medium bowl or jug, pressing and stirring with a rubber spatula to push the liquid through. This may take up to 10 minutes, as the sauce is very thick at this stage. Discard the solids in the strainer.
  • Add the lemon juice and stir to combine. Taste and season with more celery salt as needed. If you feel the sauce is a little too thick, whisk in 1 to 2 tablespoons water to loosen.

Nutrition Facts : SaturatedFatContent 0.6 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 47.4 g, SugarContent 37.5 g, ServingSize Serves 6, ProteinContent 5.4 g, FatContent 4.0 g, Calories 241 cal, SodiumContent 563.3 mg, FiberContent 2.4 g, CholesterolContent 0 mg

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