Making Worcestershire Sauce

Worcestershire. The three syllabled fermented fish sauce guaranteed responsible for 85% of the world's pronunciation-related injuries each year.

Nobody has the exact recipe(s) used by Lee & Perrins, but I'll present a reasonable approximation here for interested parties. It has the same set of ingredients and uses a similar fermentation process.

Ingredients:

• 1/2 cup of sherry vinegar
• 1 1/2 cups water
• 1/2 a diced onion
• 1/4 cup tamarind pulp
• small can of salt-cured anchovies (rinsed, if in oil)
• 1/4 cup molasses
• 4 tbsp salt
• 4 garlic cloves
• 1 tsp peppercorns
• 12 cloves

Simmer ingredients for 20 minutes covered. Refrigerate covered for 3 weeks. Strain solids, bottle and refrigerate.

It's usable straight away, but will benefit from sitting and maturing for an extended time.