DIY ESSENTIALS: HOMEMADE WORCESTERSHIRE SAUCE
This recipe is another in my series of homemade sauces and condiments. The biggest missing element is this sauce is the elimination of anchovies. That one thing makes this sauce vegan... Vegan and very tasty. It is easy/peasy to make... So yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Add the ingredients to a saucepan over medium-high heat.
- Chef's Note: What are liquid aminos? Are a natural, gluten-free "soy like" seasoning; this is much better for you than traditional soy sauce; however, if you feel like this it going a bridge too far, then you can always substitute tamari sauce.
- When the liquid comes to the boil, reduce to a simmer
- Allow to simmer until reduced by half, about 20 - 30 minutes.
- Remove from the heat, and strain through a double-thick piece of cheesecloth.
- Allow to cool and then place into a non-reactive, sealed container.
- Chef's Note: It should last 2 - 3 months in the refrigerator.
- Chef's Tip: And because this is a homemade sauce, and not something you get in a bottle, always shake before using :-)
- PLATE/PRESENT
- Use in any recipe that calls for the addition of Worcestershire sauce. Enjoy.
- Keep the faith, and keep cooking.
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