This delicious homemade version is bolder and bigger than its bottled cousin.
Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.
Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.
Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.
Makes 2 cups.
Serving size = 1 Tsp (same as listed on "Lea & Perrins Worcestershire Sauce", which lists 65 mg of sodium "per serving").
* - Source http://www.saveur.com/article/Recipes/Worcestershire-Sauce
Something seems wrong with the nutritional info compared to the Lee & Perrins equivalent. Can someone help me find what might be wrong for correction?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 14 | ||
Calories from Fat: 1 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 305.8mg | 11 % | |
Potassium 34.6mg | 1 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14
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