Friday, February 1, 2013

Corn Free, Soy Free Worcestershire Sauce

This recipe is adapted from

I haven't had worcestershire sauce in ages because of the distilled vinegar which is derived from corn.  We also try to avoid soy when can.  So with just a few tweaks, this recipe fits the bill!

If you can't find tamarind paste use 1/4 cup lime juice mixed with 2 tsp of molasses or brown sugar.

2 cup of rice or apple cider vinegar
1/2 cup of molasses
1/2 cup of Coconut Aminos,or Liquid Aminos
1/4 cup tamarind paste
3 Tbsp yellow mustard seeds
3 Tbsp kosher salt
1 Tbsp whole peppercorns
1 tsp whole cloves
1/2 tsp curry powder
5 cardamon pods, smashed
4 chilies de arbol or cayenne peppers, chopped
2 garlic cloves smashed
1 anchovy, chopped
1 yellow onion, chopped
1 (1/2-inch) piece of ginger, peeled and crushed
1/2 cup sugar

In a medium saucepan, combine all the ingredients except for the sugar.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, in a skillet, cook the sugar over medium heat for approximately 5 minutes.  This will caramelize the sugar.
Whisk in caramelized sugar to the mixture until combined.
Let simmer for 5 minutes.
Let cool.  Pour into quart canning jar and refrigerate for three weeks before using.  
After three weeks your sauce is ready to be strained and refrigerated up to 8 months.

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