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Worcestershire Sauce, Vegetarian II (P)
Source: David Cohlmeyer, from "The Vegetarian Chef"
Yield: about 1 cup

3/4 cup soy sauce
2 tablespoons tamarind concentrate **OR
1 tablespoon lime juice plus 2 tablespoons Barbados molasses (see note below)
1 tablespoon palm or brown sugar (see note below)
1 tablespoon malt or cider vinegar
1 hot chili, split open
1-1/2 whole nutmeg seeds
6 whole cloves
Lemon rind, cut into a 1" square piece
1 piece fresh ginger root (1") thinly sliced

Combine all ingredients and heat slowly. Simmer for 10 minutes, then remove from heat, cover and leave at room temperature for 24 hours.

Strain and transfer liquid to a clean bottle. Store in the refrigerator; will keep up to 3 months.

Poster's Notes:
Tamarind concentrate and palm sugar are available from Indian and some middle-east groceries. Barbados molasses is often found in natural food stores.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A