Do It Yourself Homemade Worcestershire Sauce Food

HOMEMADE WORCESTERSHIRE SAUCE

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.

HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
• Store in the refrigerator.

HOMEMADE WORCESTERSHIRE SAUCE RECIPE

Steps:

• Use in your favorite recipes and enjoy.

HOMEMADE WORCESTERSHIRE SAUCE

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.

WORCESTERSHIRE SAUCE

Steps:

• In a large pot, combine, vinegar, molasses, tamarind, soy sauce, and pickling salt. Bring mixture to a simmer and cover.
• Make a loosely tied cheesecloth spice bag containing onion, mustard seed, pepper flakes, garlic, black peppercorns, ginger, cinnamon stick, cloves, and cardamon.
• Add spice bag to simmering mixture, simmer covered for another 30 minutes.
• In a separate container, combine and mix, curry powder, anchovy, and water. After main pot has completed simmering from previous step, add this mixture to the pot and simmer (covered) for another 15 minutes.
• In a separate medium pot, add sugar. Over Med/High heat, melt sugar until caramelizing occurs. As liquid sugar starts to brown, lower heat and continue cooking until liquid becomes very dark (almost black) but 'not burned'. If it begins to burn, you'll smell it and have to repeat this step.
• Using Extreme Caution, (liquid sugar is VERY HOT and will foam up a bit in this step) carefully pour a ladle of simmering sauce mixture into the hot sugar, stirring briskly until dissolved. Add this sugar mixture to the main pot, stir to mix and return main pot to a simmer (keep covered).
• When mixture reached a simmer, remove from heat, allow to cool and store covered in fridge.
• Each day, for 2 days (minimum), remove pot from fridge, squeeze juices from spice bag put spice bag back in pot and heat covered to a low simmer. Allow to cool and return to fridge.
• On Day 3, squeeze juice from spice bag and discard spice bag. Reheat mixture until warm and using an immersion blender, blend sauce mixture to reduce lumps.
• Strain mixture through a wire strainer into a separate pot, discard pulp.
• Rinse original pot, restrain liquid back into original pot and bring mixture to a strong simmer (uncovered).
• Simmer, stirring frequently, until mixture has reduced by 1/3. (45 - 60 minutes).
• Ladle hot reduce mixture into hot sterilized sealable bottles and seal.
• Allow to cool, store in cupboard for 2 weeks before use.
• Keeps indefinitely sealed, refrigerate after opening.

THE BEST WORCESTERSHIRE SAUCE

Steps:

• Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
• 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.
• Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
• *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.

NANA'S BLACK SAUCE - (WORCESTERSHIRE SAUCE)

Steps:

• Boil all ingredients for 1½ hours or untill everything is soft and pulpy.
• Bottle in sterilized bottles.

STEAKS WITH WORCESTERSHIRE SAUCE

Steps:

• Heat butter or oil in a non stick pan.
• Flatten steaks slightly and spread with crushed garlic, salt and pepper on both sides.
• Place steaks in hot pan and cook quickly to desired taste turning only once.
• Lift out steaks when ready and keep handy.
• Quickly add the brandy and worcestershire sauce, mix well and bring to boil.
• Return steaks to pan and turn in the sauce.
• Serve at once.

DO IT YOURSELF HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic.
• Sauté until translucent, 5 to 8 minutes.
• Add all other ingredients, and bring to a boil.
• Turn heat down, and simmer 1 hour.
• Strain through a double thickness of cheesecloth and store in a wooden cask, if possible.
• This is best if allowed to mature in a cool, dark place for about a month before using.