Saturday, 18 May 2013
Last weekend I put together all the ingredients to make a homemade version of Worcestershire sauce. (Typically, I'd pondered making it for several years before I actually got round to putting thoughts into action)!
The actual process was super-simple. All the ingredients (vinegar, garlic, cayenne pepper, cloves, salt, lemons and treacle) were mixed together in a large jar.
The jar was placed near the insulated bag which contains my sourdough starter - so my morning routine included feeding the starter and stirring the sauce. Easy!
This morning I strained off the sauce and decanted it into an empty vinegar bottle. There was a little over two litres. According to the recipe, the mixture should now rest for two weeks. I already have a generic brand of Worcestershire sauce in the panty, so the flavour of my home-made version will have plenty of time to develop before I start using it.
Of course, I don't actually use large quantities of Worcestershire sauce, so it will be interesting to see how long my two-plus litres lasts!