I have been making my own sauces for several years, it began when I started making my own bacon, when I wanted to do the whole thing, bacon, bread, and brown sauce, and I do have to say it was good. Interestingly despite fine tuning the reciepe, the version I make today is pretty close to the original, beginners luck. Roll on several years and we have a range in the larder, plum and ginger stir fry sauce, barbecue,tomato ketchup, and mushroom ketchup. But the one I am missing is Worcester sauce, a spicy piquant sauce until today.
I have been looking at this one for a while, and I think I have a come up with a reciepe that does it.
If you feel like trying this yourself you will need.
500 grm brown mushrooms -chopped and put in a pan overnight with salt to draw out the moisture
500 grm red onions, gently fried to soften in a little olive oil
500 ml red wine vinegar
2 tablespoons black treacle
50 grm anchovy fillets
put all the ingredients in a big pot, bring to the boil and then simmer for 20 minutes. Remember to ignore the boiling vinegar complaints.
leave it to cool slightly, liquidise,and then pass through a fine mesh nylon sieve, and bottle the liquid in warm bottles.
Now theoretically you could use this immediately but like all sauces, they can best be described as a little raw, straight out of the pan. This one takes that too a new level, and so don’t spill it on the paintwork, although in the short term you could probably use it to remove unwanted hairs. Give it a month the raw edges will go and it will mature. Then you will only need a few drops to add immense flavour to anything.