Worcestershire sauce is one of those flavors that I use a lot in my cooking, but was unable to find commercially without at least one of our allergens in it - usually high fructose corn syrup. So I was quite happy the day I discovered a recipe for it at Hillbilly Housewife! I've used this recipe for about a year now and the longer I use it, the more I enjoy it. I hope you enjoy it as much as I have!
http://www.hillbillyhousewife.com/worcestershire-sauce.htm
Dear Susanne,
Here is a recipe I picked up along the way and found it to be a real “Penny Pincher’s Dream”.
I have saved the bottles from Soy Sauce –the larger ones. This recipe will make 2 -1/2 bottles and lasts well, un-refrigerated. I have kept mine as long as 6 months.
I hope someone else can make use of it, too.
Worcestershire Sauce
- 2 centimeters (1 inch) fresh Ginger, bruised
- 2 cloves Garlic, bruised, (not even necessary to peel, just toss them in)
- 6 teaspoon whole Cloves
- 4-3/4 cups Vinegar
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 cups black Treacle ( Brer Rabbit molasses)
Optional: I, also, use 2 Tablespoons of the oil off a tin of Anchovies for flavor, but it’s not necessary, will taste just as good without.
METHOD:
Place all ingredients in a large saucepan; stir to combine.
Cover and bring to a boil. Simmer for 20 minutes.
Remove from heat and let stand overnight.
Next day; strain into bottles and seal tight. Store.***
***Can be used straight away, but does improve with age.
Labels: Food Sensitivities and Allergies, Mindful Eating