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Worcestershire Sauce Recipe

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This recipe for Worcestershire Sauce, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Miller
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1.5Lt Malt Vinegar
850gms Treacle
Approx 100gms Tamarinds
4 Chillies (more if you like it hot)
2 tsp dried ground chillies
4 cloves garlic
3cm piece of fresh ginger
6 Tsp Whole Cloves
1 stick cinnamon
6 anchovy fillets
2 tsp salt

Directions:
Directions:
Roughly crush chilli, whole garlic and ginger (leave skin on) and add to the Vinegar and Treacle. Add Tamarind, anchovy, cloves, cinnamon, and salt and bring mixture to the boil then simmer for around 20 minutes. Allow to cool and leave overnight preferably.
Strain mixture and discard all solids, bottle remaining sauce. Keeps in the cupboard.

Personal Notes:
Personal Notes:
You can buy a packet of compressed Tamrinds from any Asian Supermarket. My husband, Devlin loves this sauce and we haven't bought a bottle for around 10 years now. It is usually a little different each time I make it because the amounts I put in vary but I guarantee that you will love it. Very easy to make.

 

 

 

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