Worcestershire Sauce

[Thermoconvert]

WORCESTERSHIRE SAUCE

Ingredients
 680g vinegar (white or brown)
 180g treacle (molasses also works fine)
 130g plum jam (I use the recipe from Everyday Cooking for this)
 15g fresh garlic
 10g fresh ginger
 5-10g ground cloves (depending on taste required)
 5-10g fresh chilli (depending on heat required)
 3 teaspoons of black pepper
 3 teaspoons of salt

Method
Place all ingredients into TM bowl and process on speed 10 for 30 seconds.  Cook for 10 minutes on Varoma on speed 2 (MC in half position).  Scrape sides and cook for a further 40 minutes on 100c on speed 2 (MC in half position).  Process for one minute on speed 8 (be careful of heat).

Pour into sterilized bottles and seal.  Lasts for well over a year.

General Tips
You can dilute this further, up to ½ syrup ½ water to adjust taste.  If you are not scared of making a little mess this recipe can be doubled.  Just double all ingredeints and add 680g of vinegar to process and add the remaining 680g before coooking comences.  It will spit a little...you have been warned:)

[judydawn]

A bottle of this sauce lasts me for years but mine is almost empty so I am certainly going to make this one. Might have to halve it I think. Thanks again for posting all these wonderful recipes.

[Thermoconvert]

Thanks Judy.  Once everything has boiled down it only makes about 1litre.  I always fill up our bottle and then fill another little bottle to use as a gift.   My husband uses it full strength on his eggs and the older men I have given it to seem to love it.

[Chelsea (Thermie Groupie)]

Thank you so much for all of these recipes TC.  My printer has just run out of ink as it has been very busy this morning printing all of your recipes! 

[Nay-nay]

Excellent!! Have been wanting to make this - how did you know!! Now I just have to find that thread on making tomato paste..... and all my condiments are homemade 

[Thermomixer]

Thanks TC 

A bottle of this sauce lasts me for years but mine is almost empty so I am certainly going to make this one. Might have to halve it I think. Thanks again for posting all these wonderful recipes.

I remember when we were young that we would make up a huge pot of this and have about 10 litres of sauce.  We used to have it with meat all the time and I think we must have just eaten LOADS of meat as we had to make it yearly.  Now my bottle lasts quite some time??

[cookie1]

TC, you have been one very busy person. Thanks.

[CarolineW]

I was really excited to see this recipe here - thanks so much for posting it!  I was just looking at the bottle getting very low the other day, and wondering how difficult it would be to make my own.  Now I can 

[Thermoconvert]

Nay-nay, my last condiments to work out are tomato paste, oyster sauce, fish sauce and soy sauce.  I have found recipes for most of these, but with no success to far.

I am a little lazy, so I also want these recipes to be easy!  Maybe I am asking too much:)

[Thermomixer]

LOL - if you have seen (& smelt) fish sauce being made then you probably won't be doing it in the TMX.  The anchovies are fermented in ceramic (or now plastic?) urns for some time to get the flavour.

There is a recipe on here somewhere for a version of oyster sauce (and vegetarian oyster sauce) - sorry, in a hurry.

[judydawn]

Made this one too, same question, fridge or cupboard for storage TC?  I tried a poached egg on toast for lunch just so that I could sprinkle some of this on top - it is so much thicker than the bought ones, lovely taste.  Have made up a few small bottles to give away to people to try.

[Thermoconvert]

Mine has been in the cupboard for a year and is still fine.

[Thermomixer]

Ours used to last at least a year.  Should be fine with all the vinegar and treacle to preserve it.

[Paul]

For years we loved my Nana's homemade Worcestershire sauce.  When she died I looked at her recipe book and it was from a premix supermarket sachet!

[Thermomixer]

ROFL - think I know the one !!