Recipes

Worcestershire Sauce, Raisin & Tamarind

Sauces

★★★★★

Worcestershire Sauce, Raisin & Tamarind
Serves Yield: about 3 cups

Ingredients

  • 1/4 cup raisins
  • 1/4 cup boiling water
  • 1/2 cup un-sulfured molasses
  • 1/4 cup tamarind paste
  • 2-ounce can anchovies
  • 1 onion, coarsely chopped
  • 1-inch piece of fresh ginger, peeled & chopped
  • 6-8 garlic cloves, crushed
  • 2 cups white vinegar, divided
  • 2 cardamom pods
  • 2 Tbsp. kosher or canning salt
  • 2 Tbsp. brown sugar or maple syrup
  • 1 Tbsp. crushed red pepper flakes
  • 1 Tbsp. dry mustard
  • 1 tsp. whole cloves
  • 1 tsp. black peppercorns
  • 1/2 tsp ground cinnamon

Directions

Key ingredients

Black Pepper · Cinnamon · Maple Syrup · Molasses · Mustard

  1. Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.
  2. Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.
  3. Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.
  4. Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
  5. After aging, pour the sauce through a fine mesh sieve before use.

Oak-Aging (Optional - Barrel-Aged Style)

  1. For a deeper, barrel-aged flavour, age the finished (strained) sauce on oak. Sanitize an oak spiral - steam it or soak it in high-proof spirit; do not boil it.
  2. Use about 2 to 2.5 inches of spiral per gallon (or 2 to 3 oak cubes per quart) in a glass jar, jug, or carboy - never bare metal - with the wood fully submerged.
  3. Age cool and dark, tasting weekly; pull the oak the moment it tastes balanced (usually 2 to 4 weeks) so it does not turn astringent, then strain, bottle, and refrigerate.
  4. Full guide - oak types, dosing, and vessels: Aging Worcestershire Sauce with Oak Spirals

Notes

Oak-aging: for a barrel-aged depth, age the strained sauce on a sanitized oak spiral - see Aging Worcestershire Sauce with Oak Spirals for oak types, dosing, vessels, and timing.