Making Worcestershire sauce at home

Name: Making Worcestershire sauce at home
Total time: 14 d
Yield: 4
Ingredients: 1 Bulb onions; 2 cloves of garlic Garlic; 25 g Ginger; 1 Anchovies; 1 g Peppercorns; 3 tablespoon Mustard; 3 tablespoon Salt; 0.5 teaspoon Curry; 10 g Cinnamon; 0.5 teaspoon Ground red pepper; 1 teaspoon Carnation; 2 teaspoon Cardamom; 2 tablespoon Vinegar; 0.5 tablespoon Sugar; 0.5 cup Soy sauce; 0.25 g; 0.5 cup

Making Old English Sauce is easy and affordable. The famous Worcestershire sauce was developed in England in the second half of the 19th century. It is used for fried and stewed meat dishes, for hot appetizers, sandwiches and other foods. This sauce is usually produced on an industrial scale. But we offer you a recipe for making this sauce at home.

167

12471

Riley Martinez

Recipe author

Calories

116kcal

Protein

5g

Fat

5g

Carbs

30g

*Nutrition per serving

Ingredients

Servings: 4

1

2cloves of garlic

25g

1

1g

3tablespoon

3tablespoon

0.5teaspoon

10g

0.5teaspoon

1teaspoon

2teaspoon

2tablespoon

0.5tablespoon

0.5cup

0.25g

0.5cup

Step-by-step preparation

Cooking time: 14 day

STEP 1
Ingredients
STEP 2
Chop the onion, garlic, ginger rhizome and anchovy.
STEP 3
Wrap onion, garlic, mustard, red and black pepper, cinnamon, cloves, ginger and cardamom in a thick gauze bag and tie.
STEP 4
Place this spice bag in the pan.
STEP 5
add sugar and tamarind pulp, pour vinegar and soy sauce. Bring all this to a boil and leave on low heat for 40 minutes.
STEP 6
Separately, mix salt, water, curry, anchovies and pour into the pan with the sauce.
STEP 7
Then remove the sauce from the heat and pour it, along with the bag of spices, into a glass jar, close the lid well and place in the refrigerator. Stir the sauce from time to time and squeeze out the spice bag. After two weeks, the bag should be thrown away and the finished sauce should be bottled. The sauce is best stored in the refrigerator. and shake before use.

Comments on the recipe

IrinaVic

08.08.2023

5

The delicious sauce is suitable for both fried and stewed, a very pleasant subtle aroma and pronounced taste will not leave you indifferent to this sauce, I now have it in my diet very often, watch the video

break

08.08.2023

4.5

I'll take note! Excellent sauce, and since it’s impossible to buy it here, I’ll learn how to cook.. Once I learn, I’ll post a photo..

Mya-cha

08.08.2023

4.8

breik so nice

break

08.08.2023

4.9

I cooked!!!!!! Mya-cha, the sauce is wonderful!!! It’s delicious with meat... Although when I was cooking, none of my people went to the kitchen... The smell is strong and spicy... The amount of acetic acid was somewhat confusing, so I took half as much. It turned out delicious, especially with the meat... The taste is amazing, and that’s why half of the sauce is already gone...

Mya-cha

08.08.2023

4.9

Bon appetit, eat to your health!

Alyona

08.08.2023

4.5

It sounds very tasty. I graduated from culinary school, but I never learned how to make sauces. I tried it several times, but for some reason they always burn or are not the consistency they should be. Tell me, do you have to add the anchovy or is there a way to do without it? I love this fish exclusively in dry form with beer :)

Sunny

08.08.2023

5

breik wrote: I cooked!!!!!! Mya-cha, the sauce is wonderful!!! It’s delicious with meat... Although when I was cooking, none of my people went to the kitchen... The smell is strong and spicy... The amount of acetic acid was somewhat confusing, so I took half as much. It turned out delicious, especially with the meat... The taste is amazing, and that’s why half of the sauce is already gone... Where did you see the amount of acetic acid?