Name: Worcestershire Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 72
Ingredients: 2 cups apple cider vinegar -; 1/2 cup plus 2 tablespoons unsulphured molasses (not blackstrap) -; 1/4 cup tamarind concentrate -; 40 grams (1/4 cup) dark raisins -; 15 grams (about 6) dried shiitake mushrooms, caps and stems -; 1 medium onion, coarsely chopped -; 8 cloves garlic, peeled and crushed -; 1 (1-inch) piece fresh ginger, peeled and roughly chopped -; 30 grams (2 tablespoons) kosher salt -; 20 grams (1 tablespoon) miso paste -; 6 grams (1 tablespoon) crushed red pepper flakes -; 6.5 grams (1 tablespoon) dry mustard powder -; 1 teaspoon finely grated lemon zest -; 3.5 grams (1 teaspoon) whole peppercorns (preferably white, but black will do), lightly crushed -; 2 grams (1 teaspoon) whole cloves -; 5 whole allspice berries -; 2 cardamom pods -; 2 grams (1 inch) cinnamon stick -; 1 (3x6-inch) piece dried kombu -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Worcestershire Sauce

1. 2 cups apple cider vinegar -

2. 1/2 cup plus 2 tablespoons unsulphured molasses (not blackstrap) -

3. 1/4 cup tamarind concentrate -

4. 40 grams (1/4 cup) dark raisins -

5. 15 grams (about 6) dried shiitake mushrooms, caps and stems -

6. 1 medium onion, coarsely chopped -

7. 8 cloves garlic, peeled and crushed -

8. 1 (1-inch) piece fresh ginger, peeled and roughly chopped -

9. 30 grams (2 tablespoons) kosher salt -

10. 20 grams (1 tablespoon) miso paste -

11. 6 grams (1 tablespoon) crushed red pepper flakes -

12. 6.5 grams (1 tablespoon) dry mustard powder -

13. 1 teaspoon finely grated lemon zest -

14. 3.5 grams (1 teaspoon) whole peppercorns (preferably white, but black will do), lightly crushed -

15. 2 grams (1 teaspoon) whole cloves -

16. 5 whole allspice berries -

17. 2 cardamom pods -

18. 2 grams (1 inch) cinnamon stick -

19. 1 (3x6-inch) piece dried kombu -

How to cook deliciously - Worcestershire Sauce

1. Stage

Combine the ingredients: Put all of the ingredients in a large non-reactive pot (such as stainless steel or enamelware). Stir to combine. If you have a vent, turn it to high, or open the windows. The simmering vinegar smell will be strong and sharp.

2. Stage

Simmer for 30 minutes: Cover the pot and bring to a simmer over medium heat. Once at a simmer, set the lid ajar and cook partially covered for 30 minutes, reducing the heat to maintain a gentle simmer.

3. Stage

Cool: Let the mixture cool to room temperature. At this point, it’ll have some of the appearance and aroma of Worcestershire, but the flavor will be sharp. Now it’s time to age it.

4. Stage

Transfer to a jar and age for a month: Remove and discard the cinnamon stick, then pour the mixture into a 1-quart canning jar. Screw on a lid (preferably plastic to prevent corrosion), label and date, and set in a cool, dark place to age for 1 month. It’s fine to check on your brew as it sits, though changes will be gradual.

5. Stage

Strain and bottle: After aging, pour the sauce through a fine mesh sieve lined with one layer of cheesecloth. Once most of the liquid has drained, press the solids to squeeze out any remaining liquid. Transfer the sauce to a bottle for storage (your yield may vary a bit, depending on how much moisture the solids trap and how much evaporation there was during the simmering step). Taste the sauce, which will have softened in character. If it seems overly concentrated, thin it out a tiny bit with filtered water. Label and date the bottle. The sauce will continue to mature and mellow in the bottle, only getting better with time. It’ll keep in a dark cupboard for at least 5 years. Did you love the recipe? Leave us stars below!