Cathy's Kitchen Prescription LLC
I love this fun Worcestershire sauce for its complex flavors. It blends sweetness, sourness, smokiness, umaminess, with a little heat. Its ingredients are all super low carbon emitters. Have fun using it to spike drinks and liven up stews, plant-based burgers, meatballs, and marinades. I bet you’ll find many other uses for it too.
When you start whipping up your own spice blends and condiments not only can you tweak them more to your liking, but you’ll find the flavor will taste much more alive and exciting than commercial brands and a fraction of the cost too.
Prep time 20 minutes
Makes about 4 ounces
½ cup apple cider vinegar
2 tablespoons black strap molasses
2 tablespoons date paste from 1 cup pitted dried dates
1 tablespoon small batch fermented tamari
1 teaspoon balsamic vinegar reduction
1 teaspoon tamarind concentrate
1 teaspoon granulated onion
1 teaspoon dried wakame, freshly ground
½ teaspoon granulated garlic
½ teaspoon sumac
2/3 teaspoon ground cloves
¼ teaspoon smoked paprika
¼ teaspoon dried pasilla chile, freshly ground or to taste
To make date paste, place the dates in a small bowl and cover with water. Microwave on high for 90 seconds and allow to cool. Alternatively, you can place in a small pot, cover with water, and simmer for 5 minutes. Cool. Blend in a high-speed blender for about a minute or until the paste is smooth and uniform. Excess date paste will keep in the fridge for 2 weeks or can be frozen.
If you can’t find red balsamic vinegar reduction, it’s easy to make your own. Use ventilation as the fumes from boiling vinegar are strong. Simmer ½ cup of vinegar over low heat for about 5 minutes or until half the liquid has evaporated. The reduction should be dense enough to coat the back of a teaspoon. Store any reserve balsamic vinegar reduction in the fridge, where it will keep for several weeks.
Use a small coffee or spice grinder to grind separately the wakame seaweed, cloves, and pasilla chile.
Blend all the sauce ingredients in a high-speed blender on high for one minute. I use the sauce as is, but if you desire a perfectly smooth Worcestershire sauce, feel free to strain it through a fine sieve. Store in the fridge in a bottle with a tight-fitting lid for a month.
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