Worcestershire Sauce
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1teaspoon grapeseed oil
- ½cup finely chopped shallots
- 1cup diced canned tomatoes
- 2cups cider vinegar
- 1teaspoon cardamom
- ½teaspoon cinnamon
- 1teaspoon ground ginger
- ½teaspoon ground clove
- ½teaspoon chili powder
- 2tablespoons fish sauce (see note)
- 1teaspoon freshly ground black pepper
- ¼cup honey
Nutritional analysis per serving (7 servings)
76 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 1 gram protein; 455 milligrams sodium
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!!!