Worcestershire Sauce

Ingredients

• ●240 ml (1 cup) apple cider vinegar
• ●60 ml (¼ cup) soy sauce (or tamari for gluten-free)
• ●60 ml (¼ cup) water
• ●3 Tbsp molasses
• ●2 Tbsp honey
• ●1 Tbsp tamarind paste (found in Asian grocery aisles)
• ●1 tsp onion powder
• ●1 tsp garlic powder
• ●1 tsp ground mustard
• ●½ tsp ground ginger
• ●½ tsp ground cinnamon
• ●¼ tsp ground cloves
• ●¼ tsp black pepper
• ●¼ tsp cayenne
• ●3 anchovy fillets, minced (optional — omit for vegetarian version)

Method

1. Combine all ingredients in a medium saucepan. Bring to a boil, stirring to dissolve everything.
2. Reduce heat and simmer for 15-20 minutes until slightly reduced.
3. Strain through a fine-mesh strainer into a clean jar or bottle. Press on any solids to extract all the flavor.
4. Let cool. The sauce is usable immediately but improves dramatically after sitting in the fridge for 2 weeks.
5. *Storage:** Refrigerator for 6 months or longer.