Worcestershire Sauce
A Little Personal History:
I do love my Sunday brunch Blody Marys and they just wouldn’t be the same without a couple dashes of Worcestershire sauce. However, this sauce enhances so many different dishes I decided I just had to make my own. After quite a bit of trial and error, here’s my version that puts Lea & Perrin’s to shame 🙂
Worcestershire sauce is complex and unique in its flavour and aroma, and frequently used to enhance some food and drink recipes. For example, it is often an ingredient in Welsh rarebit, Caesar salad, Oysters Kirkpatrick, deviled eggs, and sometimes an ingredient in chili con carne, beef stew or other beef dishes. The sauce is also used to flavour cocktails such as the Bloody Mary or Caesar.[5]
https://en.wikipedia.org/wiki/Worcestershire_sauce
| Prep Time | 20 minuters |
| Servings |
Cups
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Ingredients
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoon brown sugar
- ½ teaspoon ground ginger
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cinnamon
- ¼ teaspoon pepper
Ingredients
|
Instructions
- Place all ingredients in a medium saucepan and stir thoroughly.
- Bring to a boil, stirring constantly. Simmer 1 minute.
- Cool. Store in the refrigerator.
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