Homemade Worcestershire Sauce
Marcel's Worcestershire Sauce
Worcestershire Sauce
Worcestershire Sauce - The Original


Homemade Worcestershire Sauce

Serving Size: 1

1 tablespoon Olive oil
6 ounces Peeled fresh horseradish
Chopped
2 medium White onions ; chopped
3 tablespoons Minced jalapeno pepper
3 tablespoons Minced garlic
1 teaspoon Coarsely ground black
Pepper
2 cups -Water
4 cups Distilled white vinegar
1 cup Molasses
2 cups Dark corn syrup
1 ounce Chopped anchovy fillets
Drained
12 Whole cloves
1 tablespoon Salt
1 Lemon ; peeled

In a medium saucepan, heat oil over medium heat and add horseradish,
onions
pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and simmer 1 hour. Strain
through a double thickness of cheesecloth and store in a wooden cask, if
possible. This is best if allowed to mature about a month before using.

Source: Lee Bailey's New Orleans - by Lee Bailey with Ella Brennan Typed
for you by Karen Mintzias From: Exported from
Home Cookin 4.7 (http://www.mountain-software.com)



Marcel's Worcestershire Sauce

Recipe By:
Serving Size: 1

2 teaspoons Olive oil
1 1/2 cups Onion ; diced
3 tablespoons Horseradish ; fresh
Grated
1 Jalapeno ; seeded & diced
3 teaspoons Garlic ; minced
2 cups White vinegar
1 cup Dark corn syrup
1/2 cup Molasses
1/2 cup Water
1 Lemon ; peeled & chopped
1 Anchovy fillet
6 Cloves ; whole
2 teaspoons Salt
1/2 teaspoon Black pepper ; cracked

Heat oil and cook onion, horseradish, pepper and garlic for 3-4 minutes.
Add remaining ingredients and cook for 2-3 hours til thickened. Strain and
store in frig for up to 6 weeks. Exported from Home Cookin 4.7 (http://www
mountain-software.com)




Worcestershire Sauce

Serving Size: 1

1 Chopped onion
2 cloves Of garlic crushed
1 1/4 In thick slice of ginger
3 tablespoons Yellow mustard seeds
1 teaspoon Peppercorns
1/2 teaspoon Red pepper flakes
1 1 in. long cinamon stick
1 teaspoon Cloves whole
1/2 teaspoon Cardamon pods
2 cups Vinegar
1/2 cup Molasses
1/2 cup Dark soy sauce
1/4 cup Tamarind pulp
3 tablespoons Salt
1/2 teaspoon Curry powder
1 Crushed anchovy
1/2 cup Water

Place the onion, the garlic, the mustard seeds, the red pepper flakes, the
peppercorns, the ginger, the cinammon, the cloves and the cardamon on a
large piece of chessecloth and tie in a little bag. In a large saucepan,
combine the spice bag with the vinegar, the molassoes, the soy sauce and
the tamarind. Bring to a boil, lower the heat and let simmer for 45
minutes
Mix together the salt, the curry powder, the anchovy and the water. Add
to the liquid in the saucepan. Remove from heat. Pour the contents of the
saucepan (including the spice bag) into a stainless or glass container.
Cover tighly and place in the refrigerator for two weeks, mixing from time
to time and squeezing the spice bag. After the two weeks, remove the spice
bag and bottle the sauce. Keep in the refrigerator and shake well before
use. Exported from Home Cookin 4.7 (http://www.mountain-software.com)



Worcestershire Sauce - The Original

Serving Size: 1

1 Old gallon jar
1 can 15 ounce kidney beans
1 6 oz bottle of soy sauce
1 teaspoon Garlic powder
2 State of Maine Sardines
Packed in soy oil
6 quarts Apples ; green or ripe
Peeled and sliced
2 quarts Or more ; brown vinegar
1 Onion ; sliced
3 tablespoons Ground cloves
2 tablespoons Ground tumeric
2 tablespoons Ground nutmeg
3 tablespoons Ground allspice
3 tablespoons Powdered coffee or
3 cups Boiled down black coffee
2 teaspoons Red pepper
4 tablespoons Corn syrup
6 tablespoons Salt
3 tablespoons Mustard
1 tablespoon Sugar

Take the kidney beans, drain and pass through a food mill and add to
gallon jar. Add soy sauce and garlic. Place sardines in small bowl of
vinegar and mash with fork. Add to jar. Peel and slice apples and place
them in about a six or eight quart cooking pot. Cover them just to the top
with brown vinegar. Add onion, cloves, tumeric, nutmeg, allspice, and
coffee. Bring to a boil and slowly boil for about 2 hours. As the water in
the vinegar evaporates add half water and half vinegar to replace it. Stir
frequently as apples burn easily, and tend to stick. Remove and run
through a food mill and add eight cups of the puree to the jug or jar. Now
add: red pepper corn syrup, salt, mustard, and sugar. Fill the balance of
the jar up with vinegar. Shake up well and leave stand for 24 hours and it
then is ready to use. From: Brent Williams

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