You’ll never know how you lived without this salty, tangy, savory recipe.
By Chris O'Connor | August 18, 2011
<< Back to Article: How to Make Worcestershire Sauce
Homemade Worcester Sauce – this recipe looks great. Thanks, I’ll give it a go.
Sounds great I will have to try it for bloody Mary’s any vegan substitute suggestions for the anchovies?
Made this yesterday- delicious! Immediately used it for homemade Chex mix. A big hit. Can’t wait to see how it turns out after aging.
Slight variations: I used date molasses as it was the only available at the corner store and made the tamarind paste from scratch– not because I’m ambitious, but because I could only find a block of tamarind and not the paste. I also added some salt. This will definitely be a staple in my fridge.
This is the best. I like it so much, I’m giving it away for Christmas
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Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.
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