How to Make Worcestershire Sauce

Despite its name, Worcester sauce was originally an Indian recipe, brought back to Britain by Lord Marcus Sandys, ex-Governor of Bengal. One day in 1835 he appeared in the prospering chemist’s emporium of John Lea and William Perrins in Broad Street, Worcester, and asked them to make up a batch of sauce from his recipe.

This was done, but the resulting fiery mixture almost blew the heads off Mssrs Lea and Perrins, and a barrel they had made for themselves was consigned to the cellars. Much later, in the midst of a spring clean, they came across the barrel and decided to taste it again before throwing it out. Wonder of wonders, the mixture had mellowed into a superlative sauce! The recipe was hastily bought from Lord Sandys and in 1838 Britain’s most famous commercial sauce was launched.”

This is only a copy cat recipe and is considered only to be an acceptable “clone” to the original to attempt to duplicate.

Ingredients:

  • 2 tablespoons olive oil
  • 2 large sweet onions, roughly chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapenos, seeds removed and minced
  • 1/4 cup chopped canned anchovies
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 3 cups white vinegar
  • 1 cup dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced

Preparation: (Yield: about 6 cups)

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.

Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

sources: fiery-foods.com

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