Here’s my recipe for Fish-Free Worcestershire Sauce. I found the tamarind paste at an Indian (Asia) grocery store locally. I had eaten some Mexican tamarind candy before, looked at many Mexican grocers and no one knew what I was talking about. I walk into the Indian grocer, ask for tamarind paste, he says, “Sure! Right over here.” I could have hugged him! The amount of ingredients can be played with but the most important are the tamarind and vinegar. Tamarind is what gives Worcestershire sauce it’s unique flavor and color.
Anyway, here’s the recipe:
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To make about 2 cups:
- 1 large Onion, chopped
- 2 cloves of Garlic, crushed
- 1 1/4-in thick slice Ginger
- 3 T. Yellow Mustard Seeds
- 1 t. Black Peppercorns
- 2 t. Red Pepper flakes
- 1 1-in. Cinnamon stick
- 1 t. Cloves, whole
- 1/2 t. Cardamom Pods
- 2 c. Vinegar
- 1/2 c. Molasses
- 1/2 c. Dark Soy Sauce
- 1/4 c. Tamarind Pulp
- 2 T. Salt
- 1/2 t. Curry Powder
- 10 Kalamata Olives, pitted and crushed
- 1/2 c. Water
Place the onion, the garlic, the mustard seeds, the red pepper flakes, the peppercorns, the ginger, the cinnamon, the cloves and the cardamom on a large piece of cheesecloth and tie in a little bag.
In a large saucepan, combine the spice bag with the vinegar, the molasses, the soy sauce and the tamarind. Bring to a boil, reduce heat and let simmer for 45 minutes.
Mix together the salt, the curry powder, the kalamata olives with the water. Add to the liquid in the saucepan. Remove from heat. Pour the contents of the saucepan (including the spice bag) into a quart jar. Cover with plastic wrap (to prevent the vinegar from degrading the lid), lid and ring. Place in the refrigerator for two months, shaking occasionally. Place a small holed strainer over a bowl and strain the liquid. Squeeze the spice bag over the strainer and discard. Bottle the sauce. Keep in the refrigerator and shake well before use.
