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  • FIRST POST
    • Magentasue
    • By Magentasue 20th Nov 04, 2:29 PM
    • 4,201Posts
    • 2,671Thanks
    Magentasue
    Worcester sauce
    • #1
    • 20th Nov 04, 2:29 PM
    Worcester sauce 20th Nov 04 at 2:29 PM
    Just on RiverCottage forum and found this recipe.

    WORCESTERSHIRE SAUCE

    ingredients

    750 grams of brown sugar
    2kg dark plums (red plums are ok)
    4 litres of brown malt vinegar
    250 ml balsamic vinegar
    2 kg white sugar
    1 tin treacle
    25 grams garlic crushed
    25 grams of whole pepper corns
    25 grams all spice
    25 grams ground ginger (can use fresh)
    25 grams cayenne pepper
    one and a half table spoons of curry powder
    two table spoons of salt
    1 tin of anchovies

    METHOD

    Boil till stones come out of plums and simmer for an hour more
    Then strain liquid through colander
    You can also strain liquid through smaller strainer before bottling to give you smoother consistency (optional)
    Sterilise bottles and lids and keeps for a long time and tastes better with maturity.

    This is a multi purpose sauce, great on poached eggs, in omlettes, in sauce and stews for more oomph, fantastic as a marinade, make it you wont be disappointed.
    This recipe has made me the flavour of the month over here and looking to make it in a small commercial venture early next year. Not as fiddly as it sounds. If you have ago let me know what you think always keen for feed back.


    Picking up from the vegetarian thread, there are those of us who prefer a vegetarian version. I'm wondering if you could just add an extra plum and a bit more salt and leave out the anchovies - any thoughts?
Page 1
  • Visit_Ing
    • #2
    • 20th Nov 04, 2:31 PM
    Re: Worcester sauce
    • #2
    • 20th Nov 04, 2:31 PM
    As anchovies are quite salty you may want to add something else of substance such as maybe soy sauce. I cannot see your recipe now though so maybe it is in there already.
    • Caterina
    • By Caterina 20th Nov 04, 7:09 PM
    • 5,809 Posts
    • 40,357 Thanks
    Caterina
    • #3
    • 20th Nov 04, 7:09 PM
    Re: Worcester sauce
    • #3
    • 20th Nov 04, 7:09 PM
    I wonder if the Japanese Umeboshi plums (plums pickled in salt) would serve as a good substitute for anchovies?

    Caterina
    • Magentasue
    • By Magentasue 21st Nov 04, 9:46 AM
    • 4,201 Posts
    • 2,671 Thanks
    Magentasue
    • #4
    • 21st Nov 04, 9:46 AM
    Re: Worcester sauce
    • #4
    • 21st Nov 04, 9:46 AM
    That's a good idea, Caterina. I'll look out for them when I go shopping. Are they expensive? I'm thinking of trying this but halving the ingredients ... in case. Would I be left with half a jar of these plums? What would I dowith them? ??? ???
  • Visit_Ing
    • #5
    • 21st Nov 04, 8:12 PM
    Re: Worcester sauce
    • #5
    • 21st Nov 04, 8:12 PM
    I have been doing a bit of looking around and found these links: http://www.seedlingshowcase.com/db/product.asp?id=44471; http://www.seedlingshowcase.com/db/product.asp?id=43892 although I am not sure how to order.
    • 16011996
    • By 16011996 22nd Nov 04, 8:53 AM
    • 8,140 Posts
    • 3,704 Thanks
    16011996
    • #6
    • 22nd Nov 04, 8:53 AM
    Re: Worcester sauce
    • #6
    • 22nd Nov 04, 8:53 AM
    thanks for the recipe magentasue. looks a good one. ;D
  • princess lyla
    • #7
    • 17th Aug 08, 9:10 PM
    any receipes for wooster sauce?
    • #7
    • 17th Aug 08, 9:10 PM
    does anyone know any? It is so expensive to buy and I would like to have a go at making some. Any help or direction would be much appreciated
    thank you
    • Pink.
    • By Pink. 17th Aug 08, 9:21 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #8
    • 17th Aug 08, 9:21 PM
    • #8
    • 17th Aug 08, 9:21 PM
    Hi princess lyla,

    There's an earlier thread with a recipe that may help so I've added your post to it to keep the replies together.

    Pink
  • princess lyla
    • #9
    • 18th Aug 08, 7:09 PM
    Thank you Pink
    • #9
    • 18th Aug 08, 7:09 PM
    I really appreciate that
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