Breaking down the mix, WIRED deconstructs the mysteriously wonderful brown fluid that is Worcestershire Sauce: Anchovies, Vinegar, Onions, Molasses, High-Fructose Corn Syrup, Salt, Garlic, Tamarind, Cloves, Chili Pepper and water. Good news and bad news. I love Tamarind. I hate Corn Syrup. Proper proportions? Anyone’s guess.
Try this. I grabbed it from the NY Times awhile ago. No corn syrup. Tastes great.
1876: Worcestershire Sauce
This recipe appeared in an article in The Times. It was sent in by a reader but was unsigned. It makes 3 1/2 cups — feel free to halve it if this is too much for you.
3 to 4 large shallots (4 ounces) chopped
2 1/2 tablespoons allspice
1 tablespoon mace
2 teaspoons cayenne
1/4 nutmeg, grated
3 3/4 teaspoons salt
2 ounces anchovies, drained of oil
3 ounces (about 1/3 cup) soy sauce
3 cups apple-cider vinegar.
Combine all the ingredients in a sterilized 1-quart glass jar and screw the lid on tightly. Refrigerate for 1 month, shaking the jar every other day or so. Strain into a sterilized jar, and it’s ready to use. Keep refrigerated.
Makes 3 1/2 cups.
I read the wired writeup with fascination. I’m a gigantic l&p addict. I drink it by the capful. It makes me drool just thinking of it, as does tabasco. Made a great worcestershire and Lemon and something reduction that was great on sauteed fish. Emeril’s (gasp) recipe maybe?