As a die-hard DIYer, my pantry is filled with little things I make myself: ketchup, mayonnaise, barbecue sauce, flour mixes. And my freezer is always home to a few homemade items that are easy to pull out in a pinch for last minute meals: pizza crusts, pie crusts, biscuits and more. These pantry items and kitchen staples not only help me to maintain my grocery budget while still purchasing otherwise expensive foods like grass-fed meats, raw dairy and organic produce.
Homemade Worcestershire Sauce
Worcestershire Sauce offers a wonderful sweet-sour-salty flavor owing to its many ingredients that include traditionally fermented fish sauce and anchovies, spices and even fresh lime. Together they blend into a wonderful simple, lovely sauce that, in small quantities, adds a lovely depth of flavor to marinades, dips, salad dressings and other sauces.
One bottle lasts a long time, because you typically use so little in each recipe.
Worcestershire Sauce
Ingredients
- 1/2 cup malt vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup blackstrap molasses
- 1/4 cup naturally fermented fish sauce find it here
- 2 tablespoons tamarind paste
- 1 tablespoon naturally fermented soy sauce
- 3 tablespoons onion juice or 1 teaspoon dehydrated onion
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 shallots finely minced
- 4 cloves garlic finely minced
- 1 teaspoon freshly grated ginger
- 8 anchovies minced
- Juice of 1 lime
Instructions
- Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
- Heat a small, dry saute pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
- In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
- Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
- Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.
![[ad] I'm seeing the last of the season's luscious, ripe tomatoes at my farmers market - mixed among pumpkins and hardy greens. And they're just waiting to be roasted. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
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When you go to roast them, promise me this: You'll top them with a garlicky, toasted pecan crumble.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Because it's absolutely heavenly.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Buttery toasted pecans marry beautifully with the subtle caramel notes and sweet, deep flavor of roasted tomatoes. While garlic, sage and thyme give the dish a fragrant, bright lift.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I partnered with @AmericanPecan to develop this recipe, and worked my way through mountains of pecans. They've always been a favorite of mine - that rich flavor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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My roots run deep in the American south, and pecans were LIFE. But, they were always sweet: pies, shortbread cookies and those ethereal pralines.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here's the thing, pecans are wonderful when you use them in savory recipes, too. And in this recipe, they make a brilliant garlicky crumble - one that doesn't need breadcrumbs or cheese.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It's really easy to throw together, too. You'll roast the tomatoes, and then while they're roasting, toast the pecans, garlic and herbs. And then sprinkle the pecans over the the tomatoes and tuck them in the oven for a few minutes to finish.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Grab the full recipe in the link @nourishedkitchen.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#americanpecan #pecan #realfood #holisticnutrition #nourishedkitchen](http://scontent-mia3-1.cdninstagram.com/vp/6cf1d62c00944a10cc84b720fb9569d2/5E28E287/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/73349400_420803278505586_1040812802843255783_n.jpg?_nc_ht=scontent-mia3-1.cdninstagram.com&_nc_cat=106 "[ad] I'm seeing the last of the season's luscious, ripe tomatoes at my farmers market - mixed among pumpkins and hardy greens. And they're just waiting to be roasted. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
When you go to roast them, promise me this: You'll top them with a garlicky, toasted pecan crumble.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Because it's absolutely heavenly.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Buttery toasted pecans marry beautifully with the subtle caramel notes and sweet, deep flavor of roasted tomatoes. While garlic, sage and thyme give the dish a fragrant, bright lift.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I partnered with @AmericanPecan to develop this recipe, and worked my way through mountains of pecans. They've always been a favorite of mine - that rich flavor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
My roots run deep in the American south, and pecans were LIFE. But, they were always sweet: pies, shortbread cookies and those ethereal pralines.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here's the thing, pecans are wonderful when you use them in savory recipes, too. And in this recipe, they make a brilliant garlicky crumble - one that doesn't need breadcrumbs or cheese.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It's really easy to throw together, too. You'll roast the tomatoes, and then while they're roasting, toast the pecans, garlic and herbs. And then sprinkle the pecans over the the tomatoes and tuck them in the oven for a few minutes to finish.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Grab the full recipe in the link @nourishedkitchen.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#americanpecan #pecan #realfood #holisticnutrition #nourishedkitchen")
When is the lime juice added to the worstershire sauce .
Is storing necessary for the process or can I use it like right after making it?
You can use it right after.
Hi,
What can I use in place of malt vinegar. Unfortunately malt vinegar is not gluten free :(. Love the recipe otherwise. Hope I will be able to try it.
Thanks!