Worcestershire Sauce

Name: Worcestershire Sauce
Total time: 15 min
Yield: Makes 3 to 4 cups
Ingredients: 1 teaspoon grapeseed oil; 1/2 cup finely chopped shallots; 1 cup diced canned tomatoes; 2 cups cider vinegar; 1 teaspoon cardamom; 1/2 teaspoon cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground clove; 1/2 teaspoon chili powder; 2 tablespoons fish sauce (see note); 1 teaspoon freshly ground black pepper; 1/4 cup honey

Recipe from Barbara Lynch

Adapted by Amanda Hesser

Total Time: 15 minutes
Rating: 4(31)
Comments: Read comments

Featured in: Worcestershire Sauce, 1876

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Ingredients

Yield:Makes 3 to 4 cups

1teaspoon grapeseed oil
½cup finely chopped shallots
1cup diced canned tomatoes
2cups cider vinegar
1teaspoon cardamom
½teaspoon cinnamon
1teaspoon ground ginger
½teaspoon ground clove
½teaspoon chili powder
2tablespoons fish sauce (see note)
1teaspoon freshly ground black pepper
¼cup honey

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
Step 2
When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

Tip

Fish sauce, often labeled as nam pla or nuoc mam, is available at Asian grocery stores and many New York delis.

Ratings

4 out of 5

31 user ratings

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Comments

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Colby1 year ago

Probably should add Tamarind and Anchovies this recipe!!!

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Credits

By Barbara Lynch, chef and owner of No. 9 Park and the Butcher Shop in Boston and the author of the coming cookbook “Stir: Mixing It Up in the Italian Tradition.”