Worcestershire Sauce Recipes
HOMEMADE WORCESTERSHIRE SAUCE
Make and share this Homemade Worcestershire Sauce recipe from Food.com.
Provided by Nyteglori
Categories Sauces
Time 12m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 8.7, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1.2, Protein 0.2
HOMEMADE WORCESTERSHIRE SAUCE RECIPE
Homemade Worcestershire sauce contains a lot of ingredients, but easy-to-follow recipe steps make the process simple.
Provided by Peggy Trowbridge Filippone
Categories Sauce Ingredient
Time 5h35m
Number Of Ingredients 18
Steps:
- Use in your favorite recipes and enjoy.
Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Cholesterol 1 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 27 mg, Sugar 5 g, Fat 0 g, ServingSize 6 cups (96 servings), UnsaturatedFat 0 g
HOMEMADE WORCESTERSHIRE SAUCE
This is a quick and easy recipe I made with my son.
Provided by mlally
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 9
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, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 151.3 mg, Sugar 1.2 g
WORCESTERSHIRE SAUCE
This is the real deal folks. The recipe is a bit lengthy and a bit involved but you won't be disappointed. I reduce the final mixture to concentrate flavor, leave it thin and it's Lea & Perrins. Recipe volume can be increased 4 times without flavour loss.
Provided by Mr. Sauce
Categories Stocks
Time 2h20m
Yield 500 ml
Number Of Ingredients 18
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.
Nutrition Facts : Calories 2.6, Sodium 60, Carbohydrate 0.5, Sugar 0.3, Protein 0.1
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