Wednesday 27 February 2008

Worchestershire Sauce

[All worchestershire sauces available from supermarkets contain gluten. So you will need to make your own for the recipes which require it as an ingredient. Below are a few worchestershire sauce recipes from which to choose.]

Worchestershire Sauce #1

2 tbsp. tomato ketchup*
3 finely minced shallots
2 finely chopped anchovy fillets or 1 tsp. anchovy extract
1/2 tsp. powdered cloves
1 litre strong vinegar

Combine all ingredients in small pot, place in another pot container boiling water and continue boiling the water until the sauce in the inner pot is well heated but not yet boiling. Remove from heat, cover and let stand 2 days. Then strain and bottle. Refrigerate.

Worchestershire Sauce #2

1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator.

Worchestershire Sauce # 3
2/3 cup plus 2 tablespoons apple juice
4 tablespoons soy sauce
1 teaspoon molasses
1 teaspoon ground ginger
1/8 teaspoon ground cayenne
pinch of onion powder
pinch of ground cloves
Mix well in a blender. Store in the refrigerator. Shake well before using.
* Unlike tomato sauce, which is pure tomato concentrate, sugar & water, the ingredients in a typical modern tomato ketchup are: tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder. Allspice, cloves, cinnamon, onion, and other vegetables may be included.

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