Diy Essentials Homemade Worcestershire Sauce Recipes

HOMEMADE WORCESTERSHIRE SAUCE

Steps:

• Gather all your ingredients.
• Combine them all in a medium-sized mixing bowl
• Using a funnel, pour into a container with lid.
• Shake before each use.

WORCESTERSHIRE SAUCE RECIPE

Steps:

• Begin this Worcestershire sauce recipe by placing the raisins in a heatproof bowl and pouring the hot water over them. Wait 15 minutes or so for them to plump up, then drain.
• Puree the raisins, ginger onions and garlic in a food processor. Add about half the vinegar, enough to make a paste.
• Put this mixture in a saucepan and add the rest of the ingredients. Bring to a boil. Reduce heat and simmer for about five minutes. Remove from heat.
• Pour this mixture into a quart jar and seal. Place the jar in a cool, dark place for about a month to mesh all the flavors together. You can leave it longer if you want a stronger flavor.
• When your homemade Worcestershire sauce recipe is finished, strain it into another jar and store in a cool, dark place.

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.

HOW TO MAKE WORCESTERSHIRE SAUCE

Steps:

• Pour the liquid ingredients into a saucepan. Pour 1⁄2 c (120 ml) of apple cider vinegar, 2 US tbsp (30 ml) of soy sauce, and 2 US tbsp (30 ml) of water slowly into the saucepan so you don't spill any over the sides. Give the liquids a brief stir with a spoon.
• Stir in the dry ingredients. Add 1 tbsp (12.5 g) of brown sugar, ¼ tsp (0.44 g) of ground ginger, ¼ tsp (0.53 g) of dry mustard, ¼ tsp (0.58 g) of onion powder, ¼ tsp (0.82 g) of garlic powder, ⅛ tsp (0.33 g) of cinnamon, and ⅛ tsp (0.29 g) of pepper to the liquid in the saucepan. Stir the ingredients with a whisk until they're thoroughly mixed together. You can use low-sodium soy sauce if you want to make the sauce slightly healthier.
• Bring the sauce to a boil over medium-high heat while you stir it. Put your saucepan on the stove and turn it on over medium-high heat. Mix the sauce with a whisk or spoon so it doesn't burn on the bottom. Keep stirring your sauce until it comes to a rolling boil.
• Reduce the heat to low and let the sauce simmer for 1 minute. Turn the heat down to medium so the sauce continues to reduce without boiling over the edge. Stir the sauce occasionally with your whisk to combine the ingredients thoroughly. Keep your sauce over heat until it develops a fragrant odor.
• Let the sauce cool at room temperature. Take the sauce off the heat and set it aside to cool down. Put a lid on your saucepan so nothing gets into the sauce, like dust or bugs. Once the sauce doesn't feel hot to the touch, it's ready to use. Cool the sauce faster by pouring it into a heat-safe container and putting it in your fridge.
• Refrigerate the sauce in an airtight container for up to 2 months. Transfer the Worcestershire sauce to a jar, bottle, or container that has an airtight lid. Keep your sauce refrigerated when you aren't using it to prevent it from going bad. If properly stored, your sauce will usually last for about 2 months.

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.

HOMEMADE VEGAN WORCESTERSHIRE SAUCE

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

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.

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.