Sauce worcestershire

Method

1. 1

   Peel the onion and slice it and peel the garlic and chop it. Place them in a piece of stamen cloth with mustard seeds, Cayenne chili pepper, pepper grains, ginger, cinnamon and cardamone pods. Noise the fabric to form a small bag.

2. 2

   In a large saucepan, place the bag of spices and diromates. Pour vinegar, molasses, soy sauce and tamarind pulp. Bring gently to a boil and then lower the heat. Let simmer for 45 minutes.

3. 3

   In a large bowl, mix salt, curry powder, anchovy reduced to puree and water. Pour this mixture into the pan.

4. 4

   Remove it from the fire and pour its contents, including novet, into a stainless steel or glass container. Cover hermetically and place your Worcestershire sauce for two weeks in the refrigerator.

5. 5

   Mix occasionally and squeeze the spice bag. After two weeks, remove the spice bag and bottle the Worcestershire sauce.

6. 6

   Store it in the refrigerator and shake it well before you use it.

Nutrition

calories

120 kcal

fatContent

1 g

fiberContent

1 g

sugarContent

15 g

sodiumContent

1200 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

25 g

saturatedFatContent

0 g

unsaturatedFatContent

1 g

Indicative values from the source, for the original recipe.

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