Worcestershire Sauce
Credit: André Baranowski
2 cups distilled white vinegar
1⁄2 cup molasses
1⁄2 cup soy sauce
1⁄4 cup tamarind concentrate
3 tbsp. yellow mustard seeds
3 tbsp. kosher salt
1 tsp. whole black peppercorns
1 tsp. whole cloves
1⁄2 tsp. curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1 1" stick cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1 1⁄2" piece ginger, peeled
and crushed
1⁄2 cup sugar
1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
MAKES ABOUT 2 CUPS
the other day and the sauce that came out is fantastic! My wife and I have been thrilled with this. Beans, veggie burgers, and other things have gotten treated with this in the last day, and we can't wait to pile it on more foods. It's amazing what this does to help simple things like a side of lentils + spinach and onions. It made it into the main meal, served on some home-made sourdough wheat+buckwheat bread.
Thanks.
Thanks,
h lulu
Malt vinegar (traditional in the UK) instead of white vinegar
Barbados molasses instead of the blackstrap molasses I used in first batch
8 chilis de arbol instead of 2 (and I used dried)
6 anchovies instead of 1
5 cloves garlic instead of 2
3" ginger instead of 1.5"
8 cardamon pods instead of 5
and a little extra of cloves and peppercorns.
Anchovies should be purchased in glass containers, not metal---at least that's the guidance from Corby Kummer.