Posted by Bee & John on June 10, 2016 at 10:20 AM
My John Looooooooves his Worcestershire Sauce. This black, intense, spicy, salty/sweet flavour enhancer... and I make it for him!
It doesn't take long and afterwards we have enough for the year! (Makes just over a litre). I've converted it to thermy method, although as you can see on the (quite OLD) recipe, that it isn't hard to make without one either!
- 900g of vinegar
- 300g of good quality soy sauce
- 30g of garlic cloves
- 30g of salt
- 20 whole cloves or 1 tablespoon of ground clove
- 30g of white pepper seeds, or 1 tablespoon of ground pepper
- 15g of whole all spice berries (also called pimento)
- 1 teaspoon of ground nutmeg
- 1/2-1 teaspoon of cayenne pepper (recipe calls for 1 dessertspon of it, but surely that's a mistake - it's VERY spicy with 1/2 a teaspoon!)
- 250g sugar (white or raw or whatever your favourite is)
- (optional and for halfway through the recipe) 40g flour (2 tablespoons) mixed with a little vinegar)
- place everything except the flour in the TM bowl (DON"T breathe in the cayenne :-) )
- cook for 40 minutes on 100cC, speed 1, MC in
- Mix the flour with a little vinegar and add to the hot liquid.
- VERY carefully, increase the speed of your Thermy or blender to it's highest speed and blend everything for a minute
- cook for a further 10 minutes at 90oC on speed 3.
- you can strain the mixture before placing it in sterilised bottles and sealing - or just pour it in. (that's what I do - john shakes it up before using first tho - but it means a greater intensity of flavours)
I certainly hope you enjoy this as much as John does!! Me? well..... It's ok in recipes LOL