Homemade Worcestershire Sauce
This homemade Worcestershire Sauce is a lot like the commercially prepared version, with a taste that's well rounded and full of umami.
Ingredients
- 1/4 cup raisins
- 1/4 cup boiling water
- 1/2 cup un-sulfured molasses
- 1/4 cup tamarind paste
- 2- ounce can anchovies
- 1 onion coarsely chopped
- 1- inch piece of fresh ginger peeled & chopped
- 6-8 garlic cloves crushed
- 2 cups white vinegar divided
- 2 cardamom pods
- 2 Tbsp. kosher or canning salt
- 2 Tbsp. brown sugar or maple syrup
- 1 Tbsp. crushed red pepper flakes
- 1 Tbsp. dry mustard
- 1 tsp. whole cloves
- 1 tsp. black peppercorns
- 1/2 tsp ground cinnamon
Instructions
- Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
- Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
- Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
- Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- After aging, pour the sauce through a fine mesh sieve before use.