Homemade Worcestershire Sauce

I came across this recipe on the America's Test Kitchen website and had to try it! Luckily, I had a 2 week break from classes, giving me some free time on Tuesdays and Thursdays. I got myself into a bit of a cooking frenzy one day which was kickstarted by this recipe for homemade worcestershire sauce. I adjusted the cooking times a dash which I'll note in the recipe below. Overall, something emerged which smelled and tasted remarkably like worcestershire sauce! We've already used it in some burger patties to rave reviews. And over the past few weeks the flavors have melded into something even more delicious.

Is it time or cost effective? Not really. Was it fun? Yes. And is it always more satisfy to make a condiment rather than buy it? Of course.

HOMEMADE WORCESTERSHIRE SAUCE

1 teaspoon pepper
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground clove
½ teaspoon onion powder
¼ teaspoon cayenne pepper
1 cup white vinegar
½ cup water
½ cup molasses
2 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon vegetable oil
2 shallots, minced
5 anchovies, minced
4 garlic cloves, minced

- Toast pepper, ginger, cinnamon, clove, onion powder, and cayenne in small skillet over medium heat, until fragrant, about 1 minute. Transfer spices to bowl; set aside. Whisk vinegar, water, molasses, fish sauce, and tamarind paste together in second bowl; set aside.

- Heat oil in small saucepan over medium-low heat until shimmering. Add shallots and cook until softened and browned, 5 to 7 minutes. Add anchovies, garlic, and toasted spices and cook until fragrant, about 30 seconds.

- Whisk in vinegar mixture, scrapping up any browned bits. Bring to boil and let simmer for about 15 minutes. Remove from heat and allow to cool for 1 hour.

- Strain sauce through fine-mesh strainer; discard solids. Use immediately, or refrigerate for up to 2 months.