In 1835, two English pharmacists came up with Worcestershire sauce. Until now, its complex taste is admired by the most sophisticated gourmets of the world. Unfortunately, it is difficult to find a good sauce in the store. It's better to try to cook it yourself.
Ingredients
- Onion - 100 g
- Garlic - 2 clove
- Anchovies - 1 piece
- Ginger - 20 g
- Mustard Seeds - 2 art.l.
- Soy sauce - 120 ml
- Vinegar - 50 ml
- Cinnamon - 1 wand
- Black Pepper - 4 peas
- Ground red pepper - 0,3 tsp.
- Cardamom - 5 boxes
- Carnation - 1 bud
- Sugar - 1 tsp.
- Salt - 100 g
- Water - 100 ml
Step-by-step cooking recipe
Finely chop the anchovy fillet, peeled ginger, onion and garlic.
Put onion, garlic, ginger, mustard seeds, cinnamon, cloves, cardamom and black pepper in a cloth bag.
Tie and place in a saucepan.
Add soy sauce, vinegar and sugar. Bring to a boil over low heat.
Separately mix water, anchovies, salt and red pepper.
Add the workpiece to the pan, boil for another 1 minute and remove to the side to cool.
Transfer the liquid together with the pouch to the prepared jar and insist for 2 weeks.
Remove the pouch, pour the liquid into small bottles and store it in the refrigerator.
