Fish-Free Worcestershire Sauce
Description
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.
Ingredients
Instructions
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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.