Homemade Worcestershire Sauce #1
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 onion chopped
- 1/2 c water
- c
- â
- b
- 2 garlic crushed
- 1/2 c molasses
- 1 ts cloves
- 1/4 c tamarind pulp or 6 tbsp
- 1/2 ts red pepper flakes/pod
- 1 ts whole peppercorns
- 1/2 ts curry powder
- 1/2 ts fresh ginger/grated or
- 1/2 ts cardamom seeds
- 1 anchovy; mashed*, (may be
- 3 tb salt
- 3 tb mustard seed
- 1 one-inch piece cinnamon bark
- 1/2 c soy sauce; (check your
- 2 c vinegar; (i would used apple
- Carbohydrate 128.829905357816 g
- Cholesterol 0 mg
- Fat 15.0806991493923 g
- Fiber 23.9879898935698 g
- Protein 19.1192087802695 g
- Saturated Fat 1.30930176359182 g
- Serving Size 1 1 Serving (364g)
- Sodium 67.1432160793367 mg
- Sugar 104.841915464246 g
- Trans Fat 1.13523697811646 g
- Calories 657 calories
Source: The Tightwad Gazette Tie "A" loosely in cloth. Simmer spices in a large, heavy pan with "B". Mix in a cup and add "C". While spices are boiling (no time given), carmelize 1/2 cup 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 until dissolved. Return the liquid carmelized sugar to the pan. Boil briefly (no time given). Pour into a large covered bowl or 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 process (no canning time given). Posted to JEWISH-FOOD digest Volume 98 #006 by Phatwolf <donutdolly@earthlink.net> on Jan 05, 1998
