| previous | next |
Title: Worcestershire Sauce-Home Made & Recipe for W
Categories: Sauce British Onion
Yield: 1 1.5 litres
| 4 | Shallots | |
| 1 | l | Vinegar, good malt |
| 90 | ml | Walnut Ketchup *See Recipe |
| 75 | ml | Anchovy essence |
| 60 | ml | Soy sauce |
| 2 1/2 | ml | Cayenne pepper |
| Salt |
Store bought Worcestershire Sauce is a little expensive if, like me, you use a lot! The following will yield 1 1/2 litres [2 1/4 British Pints] and, in my opinion, is far tastier :) The Walnut Ketchup is also a tasty little sauce in it's own right.
Worcestershire Sauce: Combine all the above in a clean bottle. Seal it tightly. Shake several times a day for about 14 days. Strain into small bottles, leaving some room in the neck. Seal tightly. Label and store in a cool, dry place. Small bottles with plastic screw tops are ideal as the vinegar will attack metal.
Walnut Ketchup: Walnut Ketchup is the base for many classic sauces/ketchups. To make it you need green walnuts ie: gathered before the shells harden!
400g onions, chopped. 2 litre malt vinegar. 200g salt. 25g whole peppercorns. 15g whole allspice berries. 2.5ml whole cloves. 1.25ml ground nutmeg. 10 green walnuts:
Put everything, except walnuts, into a preserving pan & bring to the boil. Pop on some gloves to prevent staining & cut and crush the walnuts. Pour the boiling liquid over the walnuts and leave for 14 days, stirring daily. Strain the liquid and simmer for 1 hour. Bottle, label and store in a cool dry place.
From Ron's Plaice in Blackpool :)
From: Intercook
| previous | next |