Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 Or mix ketchup, horseradish, lemon juice, worchestershire sauce and a little chili powder for your own Title: Worcestershire sauce (Recipe shows Soy Sauce) Categories: Sauces Yield: 1 cups 1 Chopped onion 2 Cloves of garlic crushed 1 1/4 in thick slice of ginger 3 T Yellow mustard seeds 1 t Peppercorns 1/2 t Red pepper flakes 1 1 in. long cinamon stick 1 t Cloves whole 1/2 t Cardamon pods 2 c Vinegar 1/2 c Molassoes 1/2 c Dark soy sauce 1/4 c Tamarind pulp 3 T Salt 1/2 t Curry powder 1 Crushed anchovy 1/2 c Water Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molassoes, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tighly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use. Worcestershire sauce has gluten in it since it has soy sauce in it. ita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 Or mix ketchup, horseradish, lemon juice, worchestershire sauce and a little chili powder for your own Title: Worcestershire sauce (Recipe shows Soy Sauce) Categories: Sauces Yield: 1 cups 1 Chopped onion 2 Cloves of garlic crushed 1 1/4 in thick slice of ginger 3 T Yellow mustard seeds 1 t Peppercorns 1/2 t Red pepper flakes 1 1 in. long cinamon stick 1 t Cloves whole 1/2 t Cardamon pods 2 c Vinegar 1/2 c Molassoes 1/2 c Dark soy sauce 1/4 c Tamarind pulp 3 T Salt 1/2 t Curry powder 1 Crushed anchovy 1/2 c Water Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinammon, the cloves and the cardamon on a large piece of chessecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molassoes, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tighly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use. Worcestershire sauce has gluten in it since it has soy sauce in it. ita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 7, 2004 Report Share Posted September 7, 2004 Not all Worcestershire sauce has soy sauce in it. Lea & Perrins is gf. The ingredients are as follows: Vinegar, Molasses, High Fructose Corn Syrup, Anchovies, Water, Hydrolyzed Soy and Corn Protein, Onions, Tamarinds, Salt, Garlic, Cloves, Chili Peppers, Natural Flavorings and Shallots. You can call Lea & Perrins at 1- to verify it's gf status. God bless, nn jaonebel@... wrote: In a message dated 9/7/2004 9:57:54 AM Eastern Standard Time, rlovegro@... writes: Or mix ketchup, horseradish, lemon juice, Worcestershire sauce and a little chili powder for your own Title: Worcestershire sauce (Recipe shows Soy Sauce) Categories: Sauces Yield: 1 cups 1 Chopped onion 2 Cloves of garlic crushed 1 1/4 in thick slice of ginger 3 T Yellow mustard seeds 1 t Peppercorns 1/2 t Red pepper flakes 1 1 in. long cinnamon stick 1 t Cloves whole 1/2 t Cardamom pods 2 c Vinegar 1/2 c Molasses 1/2 c Dark soy sauce 1/4 c Tamarind pulp 3 T Salt 1/2 t Curry powder 1 Crushed anchovy 1/2 c Water Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag. In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, the curry powder, the anchovy and the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a stainless or glass container. Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bag. After the two weeks, remove the spice bag and bottle the sauce. Keep in the refrigerator and shake well before use. Worcestershire sauce has gluten in it since it has soy sauce in it. ita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 8, 2004 Report Share Posted September 8, 2004 Our favorite cocktail sauce is Crosse & Blackwell. Quote Link to comment Share on other sites More sharing options...
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