How To Make Worcestershire Sauce At Home... Maybe?
This will be a long one, there will be regular check-ins for tastings and then redirection. But I could be working on this one for years.
P.s. Pretty sure the pronunciation police will be out in full force on this one!
Ingredients:
250 mL (1 cup) malt vinegar
250 mL (1 cup) white vinegar
125 mL (½ cup) blackstrap molasses
60 mL (4 Tbsp) fermented fish sauce
1 hot banana pepper chopped
1 onion chopped
4 cloves garlic, finely minced
3” freshly grated ginger
100g anchovies
125 mL (½ cup) tamarind paste
45 mL (3 Tbsp) yellow mustard seeds
45 mL (3 Tbsp) coarse salt
15 mL (1 Tbsp) whole black peppercorns
8 whole cloves
4 curry leaves
5 cardamom pods1 cinnamon stick

DIY Worcestershire Sauce Recipe Project 6 Month Update: https://youtu.be/f4D1u-Po_rQ
Recipes we use our homemade Worcestershire Sauce:
Beef Stroganoff Soup Recipe: https://youtu.be/wOWX9jEI5Lg
Umami Bomb Cottage Pie Recipe: https://youtu.be/u8bBjdXhP1k

Method:
Mix together in a sauce pot.
Bring to a boil, lower the heat and simmer for 30 minutes.
Let cool , transfer to a jar and refrigerate for 4-??? weeks.

Strain to remove solids, and dilute with water as needed.

Info on Malt Vinegar... that isn't: https://youtu.be/642x2Y3Zla0


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