Worcestershire sauce in progress
Here’s what I’ve been blogging about:
That’s a one (US) quart jar, and will make about 2.5 cups of Worcestershire sauce. (The jar contains a lot of stuff that is filtered out: crushed ginger root, garlic cloves, cinnamon stick, chili de arbol peppers, cardamon seed, cloves, peppercorns, and so on.) I highly recommend making your own: it’s quite easy once you’ve gathered the ingredients, and of course tailoring it to your own taste is particularly appealing. Here’s the recipe.
Awesome, just hit print on that. Can’t wait to try and tweak.
Rufus' Food and Spirit Guide
5 April 2011 at 10:36 am
I now view the fact that it makes just over a pint an advantage: a pint of Worcestershire lasts a reasonable time, and then one has a chance to make more changes in the next batch.
It goes together very quickly, as you see: dump everything into the pot, simmer, and put in the jar to age.
I did leave it out of the fridge for one day to start any fermentation…
LeisureGuy
5 April 2011 at 10:43 am