Worcestershire Sauce Recipe
Ingredients:
1 Chopped onion
2 cloves garlic, crushed
1 1/4 inch thick slice of ginger
3 tablespoons Yellow mustard seeds
1 teaspoon Peppercorns
1/2 teaspoon Red pepper flakes
1 in. long cinnamon stick
1 teaspoon Cloves whole
1/2 teaspoon Cardamom pods
2 cups Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 tablespoons Salt
1/2 teaspoon Curry powder
1 Crushed anchovy
1/2 cup Water
Directions:
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the
peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large
piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the
soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for
45 minutes. Mix together the salt, the curry powder, the anchovy and the water.
Add to the liquid in the saucepan. Remove from heat. Pour the contents of the
saucepan (including the spice bag) into a stainless or glass container
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. Keep in the refrigerator and shake well before use.
I make this every year for my Christmas baskets - its wonderful. I don't even
buy the paper wrapped bottles anymore.