Friday, December 21, 2012

Homemade Worcestershire Sauce

Pour 1 qt. wine vinegar into non-aluminum pan and heat. Add 1/2 t. curry powder, 1/4 t. shredded and crushed pimento. 1 minced garlic clove, 4 t. cut and mashed green onions, 1/2 lb. brown sugar, and a pinch each of ginger, pepper, mustard, and salt. Stir into the vinegar, note how high in the pan the liquid is, put on a lid and cook on very low heat for 1 hour, adding more vinegar occasionally to keep the liquid amount the same. When the time is up, add 2 c. sherry and let rest a week in a warm place. Then strain out the solids and bottle the sauce into a sterilized, dark-colored glass. It tastes best if all your ingredients are fresh.

[Excerpted from the "Food Seasonings" section of Chapter 5: Herbs & Flavorings. Other recipes include: salt mixtures, herb-flavored vinegars, seasoning mixtures, spice mixtures, curry powders, mulled beverages and sauces.]

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