WORCESTERSHIRE SAUCE RECIPE

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urbangriller
Posts: 9453
Joined: Sun Sep 14, 2008 8:46 pm
Location: Perth WA

WORCESTERSHIRE SAUCE RECIPE

Post by urbangriller »

WORCESTERSHIRE SAUCE RECIPE

2 cloves garlic, crushed
1 chopped onion
1 x 5ml thick slice of ginger
3 tablespoons yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon chilli flakes
1 x 4cm long cinnamon stick
1/2 teaspoon cardamom pods
1 teaspoon cloves whole
2 cups white or cider vinegar
1/2 cup dark molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
3 crushed anchovy fillets
1/2 cup water

Place the onion, garlic, mustard seeds, chilli flakes, peppercorns, ginger, cinnamon, cloves and the cardamom on a large piece of cheesecloth and tie into a little bag with a piece of string.

Combine the vinegar, molasses, soy sauce and the tamarind in a large saucepan.
Bring to a boil, lower the heat, drop in the spice bag and let simmer for 45 minutes.
Mix the salt, curry powder, anchovy and the water together.
Add to the liquid in the saucepan and remove from heat.
Pour the mixture (including the spice bag) into a stainless or glass container and allow to cool.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce.
There are no chemical preservatives, so keep in the refrigerator and shake well before use.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Jars
Posts: 857
Joined: Fri Oct 21, 2011 8:43 pm

Re: WORCESTERSHIRE SAUCE RECIPE

Post by Jars »

Awesome, thanks Chris! Much better sounding then some of the ones I found.
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Snow
Posts: 338
Joined: Sun Oct 07, 2012 12:13 pm
Location: Perth

WORCESTERSHIRE SAUCE RECIPE

Post by Snow »

That sounds great Chris! I'll have to give that a crack.
Mountain Mick
Posts: 933
Joined: Sat Mar 27, 2010 10:04 pm
Location: Baree Central Queensland
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Re: WORCESTERSHIRE SAUCE RECIPE

Post by Mountain Mick »

Hi Chris , nice sauce. I've got one MM

Mountain Mick's Black sauce Worcestershire sauce
Mountain Mick Blake Baree Mount Morgan 1984
This is my take on my Dad's Black sauce which was a home made Worcestershire sauce which contain a bloody lot of ingredients, but easy.& very simple to put together, My Dad called it Black sauce as he said , I'm not from Worcestershire.
about 3 hours plus

Ingredients
2 tablespoons oil (veg or canola or sunflower, I like a neutral flavoured oil).
2 large Red Spanish onions, roughly chopped
1/3 cup tamarind paste (with no seeds)
2 tablespoons chopped garlic
2 tablespoons chopped ginger
3 to 6 Birds eye chillies
90g chopped canned anchovies
1/3 cup tomato paste
2 whole cloves
3 tablespoons freshly cracked black pepper
½ cup Golden Syrup or Dark Teracle
1 cup molasses
3 cups white vinegar
1 cup Stout
½ cup fresh orange juice
2 cups water
1 lemon, sliced thinly
1 lime, sliced thinly
Preparation
Heat the olive oil in a large saucepan cook off the chopped Red Spanish onion until clear, about 5 to 10 minutes. Add the tamarind paste, garlic, ginger, and chillies. Cook over medium heat for another 5 minutes . Add anchovies, tomato paste, cloves, pepper, Golden Syrup or Dark Teracle, molasses, white vinegar, Stout, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.I then whiz with a stab blender, strain Black sauce into bottle cap while hot & refrigerate
urbangriller wrote:WORCESTERSHIRE SAUCE RECIPE

2 cloves garlic, crushed
1 chopped onion
1 x 5ml thick slice of ginger
3 tablespoons yellow mustard seeds
1 teaspoon peppercorns
1/2 teaspoon chilli flakes
1 x 4cm long cinnamon stick
1/2 teaspoon cardamom pods
1 teaspoon cloves whole
2 cups white or cider vinegar
1/2 cup dark molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
3 tablespoons salt
1/2 teaspoon curry powder
3 crushed anchovy fillets
1/2 cup water

Place the onion, garlic, mustard seeds, chilli flakes, peppercorns, ginger, cinnamon, cloves and the cardamom on a large piece of cheesecloth and tie into a little bag with a piece of string.

Combine the vinegar, molasses, soy sauce and the tamarind in a large saucepan.
Bring to a boil, lower the heat, drop in the spice bag and let simmer for 45 minutes.
Mix the salt, curry powder, anchovy and the water together.
Add to the liquid in the saucepan and remove from heat.
Pour the mixture (including the spice bag) into a stainless or glass container and allow to cool.
Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce.
There are no chemical preservatives, so keep in the refrigerator and shake well before use.

Cheers
Chris
Image Image
21st century caveman Mountain Mick www.mountaingriller.com
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