Receta Homemade Worcestershire Sauce
Raciónes: 1
Ingredientes
- 1 x Onion, minced
- 3 Tbsp. Mustard seed
- 1/2 tsp Red pepper flakes/pod
- 2 x Garlic cloves, crushed
- 1 tsp Whole peppercorns
- 1/2 tsp Fresh ginger/grated or possibly cracked
- 1 x One-inch piece cinnamon bark
- 1 tsp Whole cloves
- 1/2 tsp Cardamom seeds
- 2 c. Vinegar, (I would used apple cider vinegar)
- 1/2 c. Molasses
- 1/2 c. Soy sauce, (check your hechsher!)
- 1/4 c. Tamarind pulp or possibly 6 tbsp lemon juice
- 3 Tbsp. Salt
- 1/2 tsp Curry pwdr
- 1 x Anchovy, mashed*, (may be omitted)
- 1/2 c. Water
Direcciones
- Large, heavy pan with "B". Fold in a c. and add in "C".
- While spices are boiling (no time given), carmelize 1/2 c. granulated sugar in a heavy skillet. Reserve
- Remove spice bag from the sauce, squeeze and carefully pour a little of the boiling liquid into the carmelized sugar pan, stirring briskly till dissolved. Return the liquid carmelized sugar to the pan.
- Boil briefly (no time given).
- Pour into a large covered bowl or possibly other container, replace the spice bag in the sauce.
- Place container in the refrigerator for 2 weeks. Stir from time to time.
- Strain and bottle. Keep refrigerated or possibly process (no canning time given).
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1153g | |
Calories 1023 | |
Calories from Fat 93 | 9% |
Total Fat 11.07g | 14% |
Saturated Fat 0.91g | 4% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 28238mg | 1177% |
Potassium 3947mg | 113% |
Total Carbs 203.92g | 54% |
Dietary Fiber 12.7g | 42% |
Sugars 138.23g | 92% |
Protein 20.08g | 32% |