Worcestershire Sauce
Ingredients:
2 cups malt vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
3 cloves garlic, peeled and crushed
3 anchovy filets, roughly chopped
1 medium yellow onion, roughly chopped
1 2-inch piece ginger, peeled and crushed
1 cinnamon stick
1/2 cup sugar
Directions:
1. Combine vinegar, molasses, soy
cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry
powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon
in a medium saucepan. Bring to a boil over high medium, reduce heat to
low and simmer for 10 minutes.
2. While sauce is simmering, in a
small saucepan, melt sugar over medium-high heat and cook until it
becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar
into simmering sauce and whisk to combine; simmer sauce for 5 additional
minutes. Transfer sauce to a glass jar with a tight fitting lid and set
in refrigerator for 3 weeks.
3. Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.