Worcestershire Sauce

(MAKES ABOUT 2 CUPS)

 Saveur magazine, January/February 2009

 

2 cups distilled white vinegar

½ cup molasses

½ cup soy sauce

¼ cup tamarind concentrate

3 tbsp. yellow mustard seeds

3 tbsp. kosher salt

1 tsp. whole black peppercorns

1 tsp. whole cloves

½ tsp. curry powder

5 cardamom pods, smashed

4 chiles de àrbol, chopped

2 cloves garlic, smashed

1- 1” (2.54 cm) stick cinnamon

1 anchovy chopped

1 yellow onion, chopped

1 ½ piece ginger, peeled and crushed

½ cup sugar

Combine all ingredients except the sugar in a 2-qt. saucepan (above right, top and middle); boil. Reduce heat; simmer for 10 minutes. Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid. Refrigerate, covered, for 3 weeks; strain to remove solids (above right, bottom); return to jar. Refrigerate for up to 8 months.