Worcestershire Sauce

BamsBBQ

Ni pedo
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1 onion, chopped
2 cloves garlic, crushed
1 1/4” thick slice of ginger
3 tbsp yellow mustard seeds
1 tsp peppercorns
1/2 tsp red pepper flakes
1” cinnamon stick
1 tsp cloves whole
1/2 tsp cardamom pods
1 pint vinegar
4 oz black treacle(dark molasses)
4 oz dark soy sauce
2 oz tamarind pulp
3 tbsp salt
1/2 tsp curry powder
1 crushed anchovy
6 tbsp 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.
 
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