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Recipe

Worcestershire-Style Sauce

This sauce is amazing – even tastier than the original!

Spice Bag

Ingredients

  • 1/4 cup onion flakes, or 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1/4” fresh ginger root, sliced
  • 3 teaspoons yellow mustard seeds
  • 1 teaspoon mixed peppercorns
  • 1/2 teaspoon red pepper flakes
  • 1” cinnamon stick
  • 1 teaspoon whole cloves
  • 1/2 teaspoon ground cardamom

Sauce

Ingredients

  • 2 cups apple cider vinegar, or Balsamic vinegar, or red wine vinegar, or coconut vinegar
  • 1/2 cup dark molasses, or molasses
  • 1/2 cup Mock Tamari (recipe page 181), or coconut amminos (Tropical Traditions®), or Tamari sauce of choice
  • 1/4 cup tamarind pulp
  • Final Spice
  • 3 teaspoons sea salt
  • 1/2 teaspoon curry powder
  • 1 anchovy, crushed (omit if avoiding fish)
  • 1/2 cup water

Method

  1. Add to spice bag: onion flakes, crushed garlic, sliced ginger, mustard seeds, mixed peppercorns, red pepper flakes, stick of cinnamon, whole cloves, and cardamom; bring together sides; tie off top.
  2. In large saucepan, stir together apple cider vinegar, molasses, mock tamari, and tamarind; bring to boil; add spice bag; lower heat; simmer 45 minutes.
  3. In a small bowl, mix together sea salt, curry powder, crushed anchovy, and water; stir into saucepan; remove saucepan from heat.
  4. Pour sauce, including spice bag, into glass storage container; place on lid; refrigerate for 2 weeks; swirl bottom at least once each day; every third or fourth day remove spice bag, squeeze out liquid into jar, return spice bag to jar, place on lid, return to refrigerator.

After 2 weeks, remove spice bag; pour sauce into storage bottle. Refrigerate up to 3 months. Shake well before each use. Use as Worcestershire Sauce. Servings: 1 cup. Prep Time: 2 weeks. Cooking Time: 20 minutes.