Here's another episode into our YouTube series, a "deep dig into. . . ." These are all wonky takes on interesting, strange, or just plain funky recipes, some you may have never imagined making. Like Worcestershire sauce.


Hi, we're Bruce Weinstein and Mark Scarbrough--and in this episode, Mark takes on what's best described as an "umami bomb," a sauce with so many ingredients he can barely keep them on the table. This is not a recipe for cook-fast crowd. It's a crazy concoction of anchovies, spices, soy sauce, molasses, malt vinegar, and much more. It's got to ripen in the fridge for, oh, 3 weeks, maybe 6, probably a little more. But wow, what it is: a complex sauce to add to drizzle into beef stews, a great Chinese dumpling dip when mixed with unseasoned rice vinegar, a fabulous condiment on hard-boiled eggs, a salty bomb to drizzle on top of chicken noodle soup, a great topper for little chunks of Parmesan, a terrific marinade all on its own for steaks or chops, a great grill mop for shrimp, a drizzle to take your chicken salad wraps over the top. Sheesh, there are so many things you can do with Worcestershire sauce that you'll wonder why you ever bought it in bottles! (Okay, probably not. But you should wonder. And make it. Just make it.)


Here are the ingredients (with some more explanations):
4 cups/950 ml malt vinegar
4 cups/950 ml distilled white vinegar
2 cups/475 ml soy sauce (You can use low-sodium--but why? You're not going to drink the Worcestershire sauce. And search out better-quality soy sauces at high-end markets or Asian grocery stores. A better bottling will make a huge difference in the final quality of the sauce.)
1 cup/250 grams tamarind concentrate (NOT tamarind paste)
2 cups/650 grams molasses (Black treacle would be even better! See my "Deep Dig Into Parkin" on this chann el for more information.)
2/3 cup kosher salt (DO NOT use table salt.)
1 cup/160 grams brown and yellow mustard seeds (I like a 50/50 mix)
2 tablespoons/12 grams whole cloves
2 tablespoons/10 grams coriander seeds
1 tablespoon/8 grams black peppercorns
1 tablespoon/10 grams white peppercorns
1 tablespoon/8 grams ground dried turmeric
4 medium white or yellow onions, roughly chopped
About 30 dried chiles de árbol, or other dried long red chiles, chopped
About 12 garlic cloves, peeled and smashed
About 24 green cardamom pods, smashed (KEEP THOSE SEEDS!)
4 (3-inch) cinnamon sticks
2 star anise pods
2 inch/5 cm piece of fresh ginger, peeled and chopped
2 (2-ounce) tins of anchovy fillets, about 15 fillets, chopped
2 cups/400 grams granulated white sugar


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