Title: Worchestershire Sauce
Categories: Water Condiment
Yield: 1 Servings

1		Onion; chopped
3	tb	Mustard seed
1/2	ts	Crushed red pepper
2		Garlic cloves; crushed
1	ts	Peppercorns; cracked
1/2	ts	Ginger
1		Cinnamon stick (1" long)
1	ts	Whole cloves
1/2	ts	Cardamom seeds
2	c	Vinegar
1/2	c	Molasses
1/2	c	Soy sauce
1/4	c	Tamarind pulp OR
6	tb	Lemon juice
3	tb	Salt
1/2	ts	Curry powder
1		Anchovy; mashed
OPTIONAL
1/2	c	Water
1/2	c	Sugar; carmelized

Tie loosely in a cloth: chopped onion, mustard seed, crushed red pepper, garlic cloves, peppercorns, ginger, cinnamon bark, whole cloves and cardamom seeds

Simmer spices in a large, heavy pan with: vinegar, molasses, soy sauce and tamarind pulp OR lemon juice.

Mix in a cup and add: salt, curry powder, anchovy, mashed, and water.

EXPENSIVE VERSION While spices are boiling, caramelize 1/2 cup sugar by putting the sugar in a heavy skillet and stirring over high heat. Move sugar back and forth as it starts to melt and brown. Lower heat. Move sugar continuously and keep chopping at it, breaking the lumps until it is almost black and soupy, not burned.

Take the spice bag from the sauce, squeeze, and carefully pour a little of the boiling liquid into the skillet, stirring briskly until dissolved. Return the liquid sugar to the large pan. Boil briefly. Pour into a bowl, replace the spice bag in the sauce. Place in a covered container in the refrigerator for 2 weeks. Stir from time to time. Strain and bottle. Keep refrigerated or process.

Tightwad Gazette From the collection of Jim Vorheis

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