WORCESTERSHIRE SAUCE
About 7 cups
Feel free to scale the recipe down, but after 4 weeks of waiting you might want to have a sizable supply of sauce to reward your efforts and patience. For a vegan version, omit the anchovies and double the amount of dried shiitakes.
Combine in a large saucepan:
- 3 cups malt vinegar
- 1 cup molasses
- 1 cup soy sauce
- 2 large onions, chopped
- ½ cup lemon juice
- ½ cup water
- ½ cup tamarind extract or concentrate
- ½ cup yellow mustard seeds
- 8 garlic cloves, chopped
- 2 tablespoons cracked black peppercorns
- 2 tablespoons red pepper flakes
- 1-inch piece ginger, peeled and finely chopped
- 1 tablespoon salt
- 1 tablespoon whole cloves
- 1 tablespoon coriander seeds
- 5 anchovy fillets, chopped
- 6 dried shiitake mushrooms
- 5 green cardamom pods, crushed
- 2 cinnamon sticks
Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Meanwhile, warm over medium heat in a skillet, stirring frequently:
- 1 ½ cups sugar
The sugar will melt and turn deep brown, about 7 minutes. Slowly and carefully pour the caramelized sugar into the simmering mixture (it will sizzle and spit, so back up a little). Remove from the heat and let cool to room temperature. Transfer to a covered container or jar and refrigerate for 4 weeks.
Strain the sauce twice. First through a fine-mesh sieve, then through a fine-mesh sieve lined with a thin kitchen towel. Transfer to clean bottles or jars. The sauce will keep refrigerated for up to 1 year.