Recipe by SavedbyGrace
I couldn't find any recipes for real Worcestershire Sauce on Zaar, so after using this one from Saveur.com, I thought I should do all Zaar fans a favor and post it here. You do not want to be without this in your fridge! My family all agreed that this easy recipe beats Lea & Perrins by a mile when it comes to flavor! TRY IT!!
Top Review by sassyschu
Delicious! My daughter was recently diagnosed with a soy allergy... who knew that soy is in almost all processed foods?!? Anyhow, I discovered coconut aminos which is an awesome soy sauce substitute! Used in this recipe with amazing results. This sauce is so full flavored you may want to adjust the quantity you use in your recipes. Thanks!
- 2 cups distilled white vinegar (I like to use at least 1/2 cup cider vinegar)
- 1⁄2 cup molasses
- 1⁄2 cup soy sauce
- 1⁄4 cup tamarind paste
- 3 tablespoons yellow mustard seeds
- 3 tablespoons kosher salt
- 1 teaspoon whole black peppercorn
- 1 teaspoon whole cloves
- 1⁄2 teaspoon curry powder
- 5 cardamom pods, smashed
- 4 chiles de arbol, chopped (I have always left these out)
- 2 garlic cloves, smashed
- 1 inch cinnamon stick
- 1 anchovy, chopped
- 1 yellow onion, chopped
- 1⁄2 inch piece fresh ginger, peeled and smashed
- 1⁄2 cup sugar (I have used demerara sugar with great results)
Directions See How It's Made
- Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
- Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
- Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
- *Note* I have used this before the suggested 3 weeks with good results, though the flavor really seems to improve with time. I usually just pour the amount I need through a strainer so that I can leave all the spices in to continue adding flavor.