Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Thermoconvert on November 23, 2009, 03:32:51 am
-
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 ˝ syrup ˝ 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:)
-
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.
-
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.
-
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! ;D
-
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 :D
-
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??
-
TC, you have been one very busy person. Thanks.
-
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 ;D :-*
-
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:)
-
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.
-
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.
-
Mine has been in the cupboard for a year and is still fine.
-
Ours used to last at least a year. Should be fine with all the vinegar and treacle to preserve it.
-
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!
-
ROFL - think I know the one !!
-
I was pretty annoyed about that at the time!
-
This is absolutely brilliant little recipe Thermoconvert - thank you so much for posting it!! It really clears the nasal passages as it is cooking! I didn't leave it on varoma for the full 10mins though - it looked like it was about to boil over and out at about the 7 min mark. I'll be sharing this with my friends for sure - thanks again. :-* ;)
-
No problem Nay-Nay. I love simple recipes! You have just reminded me I need to make some more for my father in law for Christmas.
I don't tend to use much of it myself and a bottle would last years, but the men in my family seem to go through it a lot faster. I know my husband polishes off 1-2 large bottles a year on eggs alone!
-
DH puts it on fish and chips, grilled cheese on toast to name a couple of things, let alone what I use in cooking. Can't wait to try this in the next couple of days. Thanks from us too :-*
-
I just looked at the ingredients in Holbrooks Worcestershire Sauce and it has anchovies in it. I've searched the net for a recipe with anchovies and haven't found one, but came up with this interesting snippet: Lea & Perrins Original Worcestershire Sauce (http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html)
On searching some more, I found out that the original recipe was created by chemists (Mr Lee and Mr Perrin) who had been employed by an Englishman who had tasted a delicious sauce in India. The first concoction was very unpleasant, so it was left in the cellar and forgotten, so the story goes. Some years later, when cleaning out the cellar, the sauce was re-discovered. It was tasted before throwing away and found to be delicious as it had fermented.
The original sauce isn't a cooked one at all, but is made by fermentation, strained, left to mature in casks and strained again into bottles..
I think I'll stick with Thermoconvert's recipe!
-
Very interesting snippet! ;)
-
We used to use a bottle of anchovy essence.
-
I made this yesterday, FANTASTIC..... thanks so much for sharing. I also did not leave it for 10 mins in the first cooking process, I stopped it at about 7 mins, was about to boil over. I am making some more today for my Dad. Thanks again.
Kay
-
Forgot to post in here when I made this a couple of months ago, only remembered as I need to make some more. This recipe has seen the end of me purchasing Worcestershire Sauce (woo hoo) a real hit with DH which is great as he puts it on and in EVERYTHING!!
-
A great reminder for me to make this as I have everything that's needed. Thanks Faffa for bumping this up. :D
-
He must almost drink it Kathryn - I've hardly used any of mine ??? ???
-
We used to use a bottle of anchovy essence.
I was thinking that the recipe was missing just that thermomixer. Where did you get anchovy essence? I have at least 4 huge jars of anchovies always. I am frightened I won't be able to get them here.
Gertbysea of anchovies
-
I made this today as I'd finally used up my bought one. We don't go through a lot of this usually, but it tastes so good that I can see me adding a little to things that I wouldn't usually do.
I did use a small red chilli, seeds and all from my garden and it has really given it a lovely punch. Filled a 700g passata bottle with a little left over. Good to know it can be kept in the pantry instead of the fridge.
This really is nicer than the original, now if only I could find a tomato sauce (ketchup) that tastes better than store bought, haven't found one so far. :D
-
Instead of anchovy essence would gentlemens' relish not work - its pretty much just anchovy paste
Nik
-
Bumping this one for our newcomers - just another thing in our pantry we can make ourselves. This is my 3rd lot, most of it has been given away but I needed to replace my bottle which ran out yesterday. I'd had it in the pantry for 17 months so a good indication that it lasts a long time.
-
I haven't made this, so thanks for bumping it as a good one
-
Just in the process of making this now and wondering would it have to be stored in a glass jar or would a plastic one be ok?
-
I keep mine in a glass bottle. Not sure how it would go in plastic.
-
Shazzy, I have stored all my batches in old plastic tomato sauce bottles and they are fine right to the last drop.
-
Yes this is definitely one of the good recipes to keep doing. I made it again a few days ago, but only made half quantity which still filled a sauce bottle with a bit left over.
For people who would prefer some anchovie flavour, why not add a few to the bowl as they will melt down into the sauce as it cooks anyway. :)
-
Thanks Dede and JD - I hedged my bets and tried both!
-
Made a batch of this yesterday (minus anchovies) - ran out of white vinegar so resorted to red wine vinegar and it has turned out beautifully. It's really easy to make, but it does give off a fairly lively aroma - certainly makes your eyes water and clears your sinuses! I've got to admit, it's a little too fiery for me, but my DH loved it. Also gave some to my neighbour as he loves things with a bit of a 'bite' to it too. I'll probably give the rest of the bottles away to friends as well and make another batch later in the year.
-
lol Cuilidh, you right about the aroma, My DS (4) was discusted by the smell, he kept telling me that it stinks. But we love it and I use it often. I still have a little bit left but will be making more in the bear future. Think I will make it when the kids are at school
-
Tnx for sending me this link, but inhave one more question.. What is treacle exactly or molasses? We do not hzve,this in belgean shops i am afraid
-
I made the anchovy and soy sauce free version and i love it.. Used it on a pork roast, pork tenderloin and i am sure i will use it as the only flavoring for my next roastbeef!
-
Glad you sorted it out, Stef. It's a popular sauce.
-
I was raised in a household that had it in the cupboard all the time and i,used it a lot.. Bur since my food allergy i was not allowed to have it... Te thermomix forum changed my life and i am thankful to all of you !
-
Good to find this recipe because I can use up my out of date molasses and my overspiced plum jam, and I just used the last drop of our w-sauce from circa 2003. Just made a half batch and it smells wonderful, like the real thing. I put in 1/2 tsp of dulse, don't know if that help with a taste of the sea as a substitute for anchovies, but the end result is lovely. I think I'll be using this more than before.
-
I don't use the anchovies either Vivaroo. I have made this full recipe twice now. We love it (especially DH)
-
do you think golden syrup would work as a replacement for treacle or molasses??
-
I wouldn't substitute it in this recipe curly. Here's (http://au.answers.yahoo.com/question/index?qid=20070508040026AAoep9t) something I found regarding golden syrup/molasses/treacle - it is all a bit confusing and I try and stick to what is specified in a recipe except for molasses/treacle which are very similar.
-
Thankyou for that, I think I'll have to go to the supermarket tomorrow then because I only have apricot jam as well!!
-
This is a great recipe curly66 so it will be worth the effort to get the right ingredients. You might like to make extra batches and bottle them for Christmas gift giving hampers.
-
I agree with you JD, don't think golden syrup would work in this recipe. Well worth the trip, I make this all the time. You won't go back to buying it once you start making it and the treacle will last you many batches ;)
-
I'm a member of Simple Savings and made a large bucket batch of a members homemade worcestershire a couple of years ago that involved quite a bit of steeping time, it was lovely so was pleased to spot that a version could be made in the TM..
-
Just came across this thread
I am pretty sure that the original Worcestershire sauce had anchovies and tamarind in it
Anchovies add umami and complexity and tamarind flavour and sourness
Might have to experiment
-
I added just the 1 anchovy (to half the recipe) the last time I made this and thought it was the best one yet so have included it on my ingredients list to keep adding. The flavour of this seems to get better on sitting (I keep mine in the fridge). :)
-
Just came across this thread
I am pretty sure that the original Worcestershire sauce had anchovies and tamarind in it
Anchovies add umami and complexity and tamarind flavour and sourness
Might have to experiment
there are anchovires in the original, and the original is above all a fermented sauce.
About the new fancy umami taste... now that is some marketing .. Umami is the new fancy name for MSG, or at least they let us believe that MSG is a natural normal thing.. I can only say to everyone of you . STAY AWAY FROM IT., at least the chemical malde one.. the chemical structure is different from the natural amino accid, just like the trans fat thing.. Just add flavor to your dishes with chilli, natural sea salt and herbs and spices.. You will be better of in any way. Since I got rid of Łeverything with msg and soy lecitine in it (that is EVERYTHING industrial made) because of my food allergy, we discovered that my DH also got rid of his headaches and numerous other problems.. Try it for 3 months, it may make you a healthier person in ways you never would have expected.
Love
Stef
-
Very interested to see you point out soy lecithin, Stef. Years ago when I was living overseas I was under the impression it was good for you . . .but everytime I had it in these "health bars" I'd develop this huge lump in my armpit. It always went down again after a few days, but I soon stopped consuming the bars, tried to avoid it ever since and no recurrence . . . . coincidence?? who knows?
-
Very interested to see you point out soy lecithin, Stef. Years ago when I was living overseas I was under the impression it was good for you . . .but everytime I had it in these "health bars" I'd develop this huge lump in my armpit. It always went down again after a few days, but I soon stopped consuming the bars, tried to avoid it ever since and no recurrence . . . . coincidence?? who knows?
no coincidence at all.. lots of people are in some degree allergic to it, because they altered the original structure.. ( like there is kitchelsalt that is made chemicaly and sea salt, that is a natural produce. That is also the reason i have to stay away from all the other sea weed and alge products that has been processed.
-
Plum jam help please for this sauce.
Does it need t be plum, could it be cherry or so thing else?
Or prunes? Easy to get those and make prune jam!!!
Thanks it's for my hampers.
DJ
-
Can't see why you couldn't make prune jam and use, as they are dried plums.
-
I've made several successful batches of this FANTASTIC sauce now (several because I have it on EVERYTHING) but todays batch was with apricot jam..... I will post how it tastes while I let it 'develop' over the next week or so......
-
Interesting twist curly ;D
-
Had to twist JudyDawn ;D I had most of the ingredients in the bowl and when I went to the cupboard for the jam I didn't have any plum!! I tossed around the idea of going up to the supermarket but refused because I knew if I went up for a $4 bottle of jam, I'd come out $100 poorer because I'd find something else I needed..
-
I only use Worcestershire sauce for the Dianne sauce, one bottle would last us a few years. will try it on eggs next time ;D
-
Just for informations sake, with the apricot jam was hugely successful, tastes delicious just not enough chilli..!!
-
Batch on now.
Had to grind cloves first, bit gritty wondering whether will have to strain before bottling?
Will see how goes and report ;D
Made 6 x 100 ml bottles and a taster for DH when back.
I use it in cooking but too hot for me on own.
Who said it clears the sinuses while cooking - they're spot on ;D
-
Forgive me for a silly question but what is the"half position" for the Measuring Cup that this recipe mentions?
-
Sort of at an angle in the hole lozzy but you can also put the steaming basket over the hole instead. I'll take a photo of the MC in half position and get back to you with it.
-
That'd be lovely if you get a chance, thanks Judy (last time I had steamer basket over hole for something it made big ness on bottom of basket - the MC is easier to clean ;)
-
Ah perfect I get it - thank you!!
Now, another question....
A previous poster mentioned having to grind his own cloves but ending up with slightly gritty sauce. Anyone else able to comment in this? I only have whole cloves...?
Thank you all so much :)
-
I used whole cloves and ground them and the sauce isn't gritty.
-
Brilliant :) thank you kimmy :)
Was planning to set this going tonight but speed 10 a bit loud when kids sleeping, so hoping to get it going tomorrow and didn't want to have to hit shops again first!
-
You could always strain the sauce before bottling it (if you have ground your own cloves) to make sure it isn't gritty.
-
Did strain through fine sieve before bottling.
-
oh no, I made 2 full batches for xmas gifts and used whole cloves... I don't know anything about cloves because I don't like them but decided to use some.. I've bottled it already!! will it be gritty?
-
I strained the sauce as i only had whole cloves that i ground a bit in a m&p but found the result much sweeter than the bought version.. Anybody else?? And not the same bite?? I will have to research it a bit..
-
I just made this and used blackstrap molasses instead of treacle and 5 g cayenne pepper in place of the chilli and it tastes spot on to me and plenty of kick :)
-
we finally used up the store bought one ;D now just need to make the plum jam if i can find plums.
-
Dont know what i did but tasted more sweet than a kick.. :(
-
We are completely out of Worcester sauce, my last batch lasted nearly a year. On my todo list for later today or tomorrow.
-
It does last a while doesn't it, and I only make a half batch ;D
I love how we can make all these sorts of things now, such a great machine. :D
-
My current batch of WS has got to be well over year old and is still going strong, although there isn't much left. Must make some more again some time this year.
-
bumping ;D
-
Must make a batch of this when my little brother visits from the East next year (for his 60th); he told me I had the wrong brand in the pantry when I gave him breakfast last time; cant wait to see his face when I tell him what brand this one is.
-
It's a great recipe troupie, DB will be gobsmacked :D
-
Another favourite revisited today.I made a batch so I could add a bottle to a friend's gift bag for her birthday in March.I will give a bottle to DS too as he loves to put it on grilled cheese. :)
-
Thanks for bumping this, CC, I have been meaning to make another batch of this for well over a year now but somehow I never got around to it. I really must get on to this as it is such a good, and versatile, sauce.
-
I agree, this is something I always have in the fridge. Have made a few (half batches) of this over the past few years. :)
-
Men seem more adventurous than women when it comes to uses for this sauce. I only use it if a recipe calls for it but I used to make it for a chap who lived in DH's facility, he would pour it over every meal.
-
Thanks for bumping this, reminds me that I need to make some more, DH got sick of waiting and bought a bottle. I love it on poached eggs. Grilled cheese and WS I'm going to have to try that.
-
I like it on fish.
-
Great bump I've been meaning to try this & a half serve sounds like a good option. JulieO do you do the same cooking time for half batches?
-
Kmw, I've just copied and pasted from my files for you. :)
WORC SAUCE
1 small dried red chilli with seeds left in, soaked in boiling water for 10-15 mins
340g white or brown vinegar (I used white)
90g treacle
65g plum jam
8g fresh garlic
5g fresh ginger
tiny pinch ground cloves
1 ˝ tsp whole black peppercorns
1 tsp sea salt
1 anchovy
Place all ingredients including the drained chilli into TM bowl and process 30 secs/speed 10.
Cook for 7mins/V temp/speed 2 (MC in half position).
Scrape sides and lid and cook for a further 20 mins/100C/speed 2 (MC in half position).
Process for 1 min/speed 8.
Pour into a sterilized bottle and seal. Should make around 400ml. Should keep in the fridge for over a year.
-
I made a batch of this this morning and shared it out between our 2 DS. They love it.