Sauce worcestershire

Ingredients

For 4 servings

• •500 ml 500 ml Vinegar
• •125 ml 125 ml Melasse
• •125 ml 125 ml Soya sauce
• •125 ml 125 ml Water
• •1 1 Onion(s)
• •3 3 cm Ginger root
• •2.5 2.5 cm Cinnamon stick
• •2 2 garlic pod(s)
• •50 g 50 g Tamarin
• •45 g 45 g Mustard seed
• •45 g 45 g Salt
• •3 g 3 g Cayenne pepper
• •6 g 6 g clove(s) of clove powder
• •6 g 6 g Pepper seeds
• •3 3 pod(s) Cardamom
• •3 g 3 g Curry powder
• •1 1 Anchovies

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.