Homemade Worcestershire Sauce
When it comes to condiments, Worcestershire sauce holds a special place in many kitchens around the world. Its complex, umami-rich flavor enhances a variety of dishes, from marinades to soups. While store-bought versions are esy to come by, making your own Worcestershire sauce is not only rewarding but also connects you to centuries of culinary tradition.
Ingredients
- 2 cups Apple cider vinegar
- 1 cup Malt vinegar
- 1 tin Anchovies, drained
- 5 cloves Garlic, smashed
- 1 small Red onion quartered
- 3 inch Peice garlic chopped
- 1-2 Cinnamon sticks smashed
- 2 tbsp Mustard seeds
- 1/2 tbsp Tumeric
- 4 whole Cardamom pods, smashed
- 3-4 Whole cloves
- 1/2 cup Golden raisens
- 1/2 cup Molases
- 1/4 cup Tamerin paste
- 1/4 cup Soy sauce
- 2-4 All spice berries
Instructions
- Add all of the ingredients to a large jar and stir well.
- The next stage is where the magic happens. Cover the mixture with a breathable cloth to allow air in while keeping contaminants out. Place the jar in a cool, dark location and let it ferment for 3 to 6 months.
- After your fermentation period, strain the mixture to remove the solids. You can then bottle your sauce, ensuring it’s kept in a cool place to maintain its flavor.
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