Worcestershire Sauce Recipe | Sauced
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon curry powder
- 1/2 cup soy sauce
- 1/2 cup molasses
- 1/2 cup sugar
- 3 tablespoons kosher salt
- 1 teaspoon whole cloves
- 3 cloves garlic peeled and crushed
- 1 stick
- 1 teaspoon whole black peppercorns
- 2 cups malt vinegar
- 1/4 cup tamarind concentrate
- 3 tablespoons yellow mustard seeds
- 5 cardamom pods smashed
- 4 chiles de ã¡rbol chopped
- 3 anchovy filets roughly chopped
- 1 medium yellow onion roughly chopped
- 1 2-inch piece ginger peeled and crushed
- Carbohydrate 130.996998277535 g
- Cholesterol 151.265473043804 mg
- Fat 53.3518350863584 g
- Fiber 18.2659994931808 g
- Protein 39.3489459759196 g
- Saturated Fat 30.1506445230915 g
- Serving Size 1 1 Serving (1606g)
- Sodium 19882.2956227766 mg
- Sugar 112.730998784354 g
- Trans Fat 4.94802333967406 g
- Calories 1120 calories
[ { "@type": "HowToStep", "text": "Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes." }, { "@type": "HowToStep", "text": "While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks." }, { "@type": "HowToStep", "text": "Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months." } ]
