The Best Worcestershire Sauce

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!!

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 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

1. Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
2. 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.
3. Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
4. *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.