Worcestershire Sauce
Published October 17, 2009
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 teaspoon grapeseed oil
½ cup finely chopped shallots
1 cup diced canned tomatoes
2 cups cider vinegar
1 teaspoon cardamom
½ teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground clove
½ teaspoon chili powder
2 tablespoons fish sauce (see note)
1 teaspoon freshly ground black pepper
¼ cup honey
Nutritional analysis per serving
15 grams carbs; 76 calories; 1 gram polyunsaturated fat; 1 gram fat; 1 gram fiber; 455 milligrams sodium; 1 gram protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
- Step 2
When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.
Fish sauce, often labeled as nam pla or nuoc mam, is available at Asian grocery stores and many New York delis.
Private Notes
Comments
Probably should add Tamarind and Anchovies this recipe!!!
Probably should add Tamarind and Anchovies this recipe!!!