How to Make Worcestershire Sauce
You can never have too many sauce recipes, so give How to Make Worcestershire Sauce a try. This dairy free and pescatarian recipe serves 6 and costs $1.32 per serving. One serving contains 172 calories, 2g of protein, and 5g of fat. 59 people have tried and liked this recipe. This recipe from Nourished Kitchen requires juice, tamarind paste, fish sauce, and ground pepper. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 44%, which is solid. If you like this recipe, take a look at these similar recipes: Worcestershire Sauce, Sauced: Worcestershire Sauce, and Homemade Worcestershire Sauce.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
8 anchovies, minced
1/2 cup apple cider vinegar
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 cup naturally fermented fish sauce (find it here)
4 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 teaspoon ground cloves
1 teaspoon ground black pepper
3 tablespoons onion juice, or 1 teaspoon dehydrated onion
Juice of 1 lime
1/2 cup malt vinegar
1/2 cup blackstrap molasses
2 tablespoons olive oil
2 shallots, finely minced
1 tablespoon naturally fermented soy sauce
2 tablespoons tamarind paste
Equipment:
whisk
frying pan
sauce pan
bowl
sieve
Cooking instruction summary:
Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.Heat a small, dry saute pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.
Step by step:
1. Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
2. Heat a small, dry saute pan over medium heat. Toast the spices until fragrant, about 1 minute.
3. Pour into a small bowl and set aside.In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes.
4. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
5. Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.Strain through a fine-mesh strainer into a bowl and stir in the lime juice.
6. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.
Nutrition Information:
covered percent of daily need
