Grandma's Worcestershire Sauce
This is a recipe from my mother's recipe book. It was originally in pints and ounces, I converted the measurements to metric when I started making it. It really is as easy as mix and let it steep. I like it because it doesn't have the traditional anchovies in it, but still has a good bite. The longer the sauce matures the hotter it becomes.
Ingredients:
2 L vinegar
30g chopped garlic
30g cayenne pepper
30g whole cloves
30g salt
1 tin treacle
2 large lemons
Method:
Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature.
I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use.
This sauce just improves with age - the longer you leave it, the better it gets.
Ingredients:
2 L vinegar
30g chopped garlic
30g cayenne pepper
30g whole cloves
30g salt
1 tin treacle
2 large lemons
Method:
Mix all ingredients together in a plastic bucket and stir to dissolve salt. Chop the 2 lemons and add to the mixture (skin and all). Cover with a tea towel or a cheesecloth. Stir daily for 6 days. Strain and bottle. Leave at least two weeks in a cool, dark cupboard to mature.
I use the glass 3 litre Ocean Spray cranberry juice bottles to store the sauce and decant into a smaller bottle for kitchen use.
This sauce just improves with age - the longer you leave it, the better it gets.
Notes:
I use brown malt vinegar, but Mum's recipe just says "vinegar". I'm assuming she used the brown malt vinegar given the age of the recipe (it's older than me).
I only use treacle. I think golden syrup would be too light and too thin, as well as too sweet. Treacle is very thick and dark, and helps to give the sauce it's black colour.
Jarred garlic would be fine - you'll lose the bits when you strain it. I use a cheesecloth to strain it through a colander into a big bowl, then I bottle it in Ocean Spray Cranberry juice bottles - the glass ones with the sealable lid.
I use brown malt vinegar, but Mum's recipe just says "vinegar". I'm assuming she used the brown malt vinegar given the age of the recipe (it's older than me).
I only use treacle. I think golden syrup would be too light and too thin, as well as too sweet. Treacle is very thick and dark, and helps to give the sauce it's black colour.
Jarred garlic would be fine - you'll lose the bits when you strain it. I use a cheesecloth to strain it through a colander into a big bowl, then I bottle it in Ocean Spray Cranberry juice bottles - the glass ones with the sealable lid.