welcome friends today in the kitchen we are going to try and replicate
Worcestershire sauce it is not just an ingredient in today's recipe it is the
reason we're doing today's recipe so I want to try and figure out if I can make
this at home mostly as an exercise in - can I
interpret what the flavors are and can I figure out a way to make it this sort of
replicates what Lea and Perrins does and come up with a flavor profile that fits
it fairly closely and then over time can i play with that to make something that
I really like and that's one of the reasons why you would try to do this is
to make something that you really like but the first main reason is just a test
of how well can I interpret the recipe and the flavors and replicate it so the
first step is of course to read the label read the ingredients figure out
what's in here and most of the ingredients are on here and ingredients
are always put on a label at least in Canada anyway with the ingredient that
is the largest volume or the largest weight at the top of the list and the
smaller amounts as you go down the list so once you read this you're gonna find
it that there's a couple of things that you can't interpret and most of that is
the last two ingredients which are spices and flavors so then you start to
look at other brands and you see what they've got in them and does it match up
do they taste kind of the same where do we go from here and how do we figure it
out and so I think I've got a pretty good handle on a starting point and the
starting point is malt vinegar this is this is number one on the list and it
says malt vinegar and spirit vinegar and spirit vinegar is just regular old white
vinegar so I'm gonna start at 1/2 and 1/2 hour roughly half and half and I'm
going to link to a recipe or video on malt vinegar turns out that most of the
malt vinegar that we think we've got or we're using isn't actually malt vinegar
it's just made in the lab it's kind of strange so
that goes in first now here's the deal lien parents does a couple of things
that I'm not going to do in this first run-through they ferment their anchovies
themselves so I'm not gonna be able to ferment the anchovies today so I'm using
a combination of anchovies and fish sauce which is fermented anchovies so
I'm gonna put fish sauce in as well just to kind of give that umami flavor and I
gotta tell you I hate fish sauce absolutely hate fish sauce on its own
love fish sauce in thanks so in that goes with the vinegars Lea & Perrins
also pickles their onions in the vinegar that they use and then they add the
whole thing together I'm just gonna put the onion in I don't really have time to
pickle the onions and that's something that they do over the course of close to
a year next in is a piece of ginger hot pepper out of the garden I know that
this recipe sort of pseudo traces its origin back to India they wouldn't be
using a hot banana pepper this is the one that grows in my garden so that's
what I'm going to use and some garlic next in is molasses but I'm sort of torn
between putting the molasses in the blender and putting the molasses in the
pot and I think hold on and put the molasses in the pot clear this out of
the way
anchovies they use salted anchovies that are left in giant bins to sort of pickle
or ferment depending on what you think the process is I don't have that
opportunity so in go the anchovies now lid on
okay completely liquefied and it doesn't smell as foul as I kind of expected it
might so I'm gonna put this into a pot
no there there I'm getting I'm getting the fish sauce and the fish sauce makes
it smell pretty foul to me now into this pot there are a few things that I want
to get in here and one of them is molasses
they definitely list blackstrap molasses on their ingredient list so in goes
blackstrap molasses okay next in is salt mustard seeds and this
is where a lot of what I'm doing is just conjecture trying to figure out what I
think I taste inside these concoctions which may or may not be correct but
we're gonna see what happens black peppercorns and I'm not crushing
any of these they're going to boil for a little while and then they are going to
sit in the fridge for probably six to eight weeks before I would consider this
even to be done cardamom pods cloves I definitely taste cloves and some
cinnamon bark and this is this is some pretty heavy-duty cinnamon bark next in
I'm gonna say curry leaves this is a curry leaf has absolutely nothing to do
with curry powder but it does come from India and it is it is one of those
things that you often find in a lot of preparations in India they put the curry
leaf in at the very beginning and it gives kind of a bass note to the entire
dish it is the Indian equivalent of a bay leaf if you needed to sort of
equalize it to something that you might recognize
so curry leaves in go curry leaves next is tamarind this is a
tamarind pod and this is what comes out of the inside of a tamarind pod really
all I'm interested in is the paste and I thought about different ways to get the
paste off of the seeds and I realized that I'm just gonna chuck the whole
thing in because we're gonna strain it later to get out what we don't want or
don't need so I'm gonna put the whole thing in and if you can get tamarind
paste or straight up just camera and paste go ahead that's what you want so
I'm just gonna stir this together and bring it up to a boil once it is boiling
I'm going to turn it down to a simmer put a lid on and let it simmer for half
an hour so after it had simmered I just left it on the stovetop with the heat
off the lid on and let it come down to room temperature now it smells fantastic
actually I was worried at the beginning what it was going to smell like it
smells really good I'm gonna pour it into this mason jar and I'm not canning
it this is going to sit in the refrigerator for at least another month
and a month from now I'm going to taste it I'm going to assess kind of what it
tastes like and it could go for I don't know six seven months I know that liyan
parents does 18 months of sitting before they bottle and sell it so this could
mellow for at least that long who knows now it is going to go into the fridge
it is not shelf stable even though I'm putting it in this jar with a canning
lid I'm just sticking it in the fridge so here's what's gonna happen
this is going to go in the fridge a month from now two months from now three
months from now four months from now we're going to do a follow-up video
where we finished the process taste it and then we'll compare it to the
off-the-shelf Wurster sauces I hope you'll come back for that one and I
really hope this works out thanks for stopping by see you
soon
you