Worcestershire Sauce (ATK)

By IUPUI95

Ingredients

• 1 teaspoon pepper
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 cup distilled white vinegar
• 1/2 cup water
• 1/2 cup molasses
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon oil
• 2 shallots, minced
• 5 acnovies, rinsed & minced
• 4 garlic cloves, minced

Preparation

Step 1

1) Toast pepper, ginger, cinnamon, cloves, onion powder, and cayenne in 8" skillet over medium heat until fragrant, about 1 minute. Transfer spices to small bowl. Whisk vinegar, water, molasses, fish sauce, and tamarind paste together in medium bowl.

2) Heat oil in small saucepan over medium-low heat until shimmering. Add shallots and cook until softened and browned, 5-7 minutes. Add toasted spices, anchovies, and garlic and cook until fragrant, about 30 seconds.

3) Whisk in vinegar mixture, scraping up any browned bits. Bring to a boil, remove from heat, and let cool for 1 hour.

4) Strain sauce through fine-mesh strainer set over 4 cup liquid measuring cup, pressing lightly on solids; discard solids. Transfer to jar with tight-fitting lid. Sauce can be refrigerated for at least 6 months.