Worcestershire Sauce

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minnie
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Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Worcestershire Sauce

Postby minnie » Fri May 16, 2008 7:21 am

This is a base recipe:

5 cups malt vinegar
1kg treacle
2 teaspoons salt
3cm piece green ginger, finely chopped
4 cloves garlic, finely chopped
2 tablespoons ground cloves
1 teaspoon cayenne pepper

Combine all the ingredients in a saucepan. Bring to the boil and cook gently uncovered, for 20 minutes. Cover and let stand overnight.
Next day, strain and bottle, Ready for immediate use, but shake before using.

I put more cayennein this year.

We bottled into old worchestshire sauce bottles.

PS I hunted around the internet and found quite a few more complicated recipes and looked at some of the ingredients, hence I will put the tamarind in to see what happens.

The basic sauce was nice although wasn't quite spicy enough for DH so that's when I added more cayenne he was happy.
Last edited by minnie on Fri May 13, 2011 12:16 pm, edited 1 time in total.

Shadowgirlau
Posts: 2281
Joined: Sun Mar 30, 2008 4:57 pm

Re: Worchestshire Sauce

Postby Shadowgirlau » Wed Jun 18, 2008 9:16 am

Sounds very nice.

Shall have to try this recipe when I have time.

Thanks for sharing.

Kathleen
Life is what happens to you while you're busy making other plans.
- John Lennon

iwannabeapirate
Posts: 26
Joined: Wed Feb 25, 2009 6:35 pm

Re: Worchestshire Sauce

Postby iwannabeapirate » Wed Feb 25, 2009 6:56 pm

How does it keep?

do you need to

a) refrigerate
b) process and seal to store and refrigerate after opening
c) it's acidic and salty enough, it is fine on the shelf

Thanks :)

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Worchestshire Sauce

Postby minnie » Thu Feb 26, 2009 4:15 am

Hi iwannabeapirate,

Can I have a name other than iwannabeapirate, I feel too silly calling you this. :oops:

Now to answer your question, it keeps really well on the shelf. Usually lasts (the DH uses it and me for cooking) about 12 months without any problem whatsoever.

I don't process it, as you said the vinegar is acidic enough and the original recipe came from a pickling book that none of the pickled foods are processed. I've done a few of the recipes and everything has kept very well but you need to ensure you use the correct amount of the vinegar to veg ratio (in the pickled veg recipes).

With you liking fish, the original worchestshire sauce has anchovy it. I've seen a few recipes around that use anchovy.
:D
Vicki

iwannabeapirate
Posts: 26
Joined: Wed Feb 25, 2009 6:35 pm

Re: Worchestshire Sauce

Postby iwannabeapirate » Thu Feb 26, 2009 5:13 pm

Thanks for all the answers Vicki :)

I guess it is a very silly name - born of two factors, one that at the end of the working day a spot of good honest piracy seems a lot more entertaining than my real job, and secondly that whenever a computer asks me a question it usually gets a silly answer - but I am most happy to inform a real live person that they can call me "Jeremy".

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Worchestshire Sauce

Postby minnie » Fri Feb 27, 2009 7:11 am

Hi Jeremy, :D
Yes I do know the feeling of wanting to give silly answers to computers. ;)

It's nice to meet you, look forward to hearing about your preserving experiences.
:D
Vicki

rdtj04
Posts: 333
Joined: Tue Aug 12, 2008 7:58 pm
Location: Brisbane, Queensland, Australia

Re: Worchestshire Sauce

Postby rdtj04 » Fri Feb 27, 2009 8:55 am

Well Vicki, this name business seems to be coming up a little lately. Can we get rid of it maybe and just have people's names????? I know, I am soooo cheeky, aren't I ? :D :D :D :D :D
Cheers

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Worchestshire Sauce

Postby minnie » Fri Feb 27, 2009 11:44 am

Hi Damaris,

No, people are free to choose whatever name they want as a screen name and also to tell us who they are as well.

I guess many forums don't ask, it's just we're a nosy lot and like to get to know each other... ;)

Mind you my minnie name comes from me telling people that was my name when I was a small child. :lol:

:D
Vicki

Huxter
Posts: 224
Joined: Sun Aug 17, 2008 9:03 am
Location: Goulburn Valley Nth Victoria

Re: Worchestshire Sauce

Postby Huxter » Mon Mar 02, 2009 9:33 pm

Being somewhat of a purist ,I wouldn't call a sauce without anchovy or tamarind ,a Worcestershire-type sauce ,as these are the vital ingredients that elevate the Big W from other brown sauces They give it that piquancy essential to lift it out of the ordianary .

Having said that I still make a plain brown sauce similar to what is offered here but when in Melbourne and I remember to buy tamarind paste ,I make a supply of Worcestershire sauce

Depends on availability of supply of unusual ingredients ,I suppose ,in rural areas .

Paul
The world needs you to grow your own food!!

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Worchestshire Sauce

Postby minnie » Tue Mar 03, 2009 8:13 am

Hi Paul,

I got the Tamarind paste and then promptly forgot to put it in the last lot I bottled ;)

So next time... :lol: because I think it needs that extra oomph as well.
:D
Vicki

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
Contact:

Re: Worcestershire Sauce

Postby minnie » Fri May 13, 2011 12:20 pm

Just finished the sauce and I made a couple of changes:

* 2 tbsp of Cayenne instead of 1
* 1/2 block of dried Tamarind from http://www.gourmetshopper.com.au/shop/p ... t=6&page=3

We both think it's the best batch yet and more to the flavour of the orginal, possibly the tamarind??
:)
Vicki


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