After the Cornmeal Cod meal we used up all of our Worcestershire sauce (OH NO!). Since we already use vegan Worcestershire sauce, we wondered if we could maybe make some for ourselves with ingredients already available in our kitchen. We did a little research and Theresa went to work and made a sauce that was pretty darn close to tasting like the real thing. Here is our version of homemade (and more easily local) Worcestershire sauce:
- 1/2 cup Apple Cider vinegar
- 3 tbs soy sauce
- 1 tbs brown sugar
- 1 tsp molassas
- 1 tsp olive oil
- 1 small onion finely chopped
- 1 clove of garlic minced
- 1 tbs tomato paste
- 2 tsp corn starch
- pepper to taste
- Mix together the first 4 ingrediants, set aside
- Heat the olive oil in a small sauce pan
- Saute onion and garlic until soft but not browned
- Add the vinegar mixture and bring to a simmer.
- Mix the cornstarch with a little water, and add to the simmering liquid. Stir until the sauce is thick and clear.
- Remove from heat and let cool a little. Put the liquid and tomato paster in a blending machine of some sort and blend until smooth.
- Cool, bottle, pepper to your hearts content and enjoy!
Most worcestershire sauces have either anchovy or tamarind paste in them, for depth of flavor. Feel free to substitute either for the tomato paste, though I would recommend starting out with less and adding to taste with these ingredients. Also, a touch of chile powder never hurt anyone in this sauce, just don’t over do it!