Skip to main content

Worcestershire Sauce


A while ago I mentioned that I made my own Worcestershire sauce (why do I always want to put another 'h' in there?? will I ever learn how to spell it?).  Well I was out of it and needed to cook up another batch. So here goes...

Worcestershire Sauce (Adapted from Make the Bread, Buy the Butter)

3 T olive oil
2 large onions, chopped
1T kosher salt
1 serrano chile (chopped)
2 T garlic, minced
1 t pepper
4 oz anchioves
1/4 t cloves, ground
1 lemon, peel and removed
2 c dark corn syrup
1 c molasses
4 c white vinegar
2 heaping T horseradish

Cook onions in olive oil with the salt until caramelized - about 15-20 minutes. Add serrano and garlic and cook for a 1 minute or two. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 6 hours. Stir occasionally. The sauce should be thickened and coat the back of a spoon. Strain through a mesh strainer and let cool. Bottle it up and away you go.
At the start
At the finish
Yes it's lot of ingredients but it makes a huge batch - enough to share. Besides it keeps forever in the refrigerator. I lightened up on the horseradish in the recipe here - it tasted like too much on the back end with 1/4 c originally called for.  I had to add extra anchovies, corn syrup, and molasses to counteract the horseradish. This time I used the jarred horseradish, last time I used fresh - maybe that is why? It turned out fine in the end after the adjustments. It really is quite an easy thing to make; you just really need to have a chunk of 6 hours to make it. Most of the ingredients you probably have in the pantry already.

Comments

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...

Almond & Jam Tarts

These are quite impressive looking but very easy to make - especially if you buy ground almonds. The really nice part is that you just press the dough into the tart pans. The only rolling is for the cut outs. Peach Jam Currant Jam Almond & Jam Tarts (Adapted from Bon Appetit ) Makes 2 tarts 7 oz (approx 2 cups) Ground Almonds or Hazelnuts* 4 1/2 c flour 2 1/4 t kosher salt 1 1/2 t baking powder 2 t nutmeg 1 1/2 c sugar 3 sticks butter 6 T heavy cream 3 egg yolks 1 t almond extract 1 Earl Grey tea bag 1 1/2 c apricot jam** 1 1/2 c plum jam** 2 t orange zest 1 egg 1/4 c raw sugar Mix almonds, flour, salt, baking powder and nutmeg in a bowl. Set aside. Cream butter and sugar together. Add egg yolks, cream, and almond extract. Mix well. Gradually add flour/almond mixture and mix until combined. Divide dough into 3 equal parts, flatten 1 into disk and chill for at least 1 hour. Press the remaining two doughs into tart pans cover and chill....