Pointershire Sauce (Worcestershire Sauce)

Makes 1 quart

Ingredients

1 tablespoons California Olive Ranch® Extra Virgin Olive Oil
1 large yellow onion, roughly chopped
1/2 cup tamarind paste
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 fresno chile seeds removed, diced
1 portabella mushroom cap, diced
1 teaspoon Huy Fong Foods® Chili Garlic Sauce
8 anchovies, chopped
1 tablespoon Red Boat® Fish Sauce
2 tablespoons tomato paste
3 whole cloves
4 allspice berries
1/4 teaspoon yellow mustard seeds
1 tablespoon Bourbon Barrel Foods® Smoked Pepper, coarse ground or crushed
1 teaspoon Bourbon Barrel Foods® Smoked Salt
1/2 cup dark corn syrup
1 cup Brer Rabbit® Molasses, mild flavor, not blackstrap
2 cups white vinegar
1 cup malt vinegar
2 tablespoons Bourbon Barrel Foods® Soy Sauce
1/4 teaspoon Wright’s® Hickory Liquid Smoke
2 cups water
1 cup darker malty beer, think Doppelbock
1/2 cup orange juice
1 lemon, zest and juice
1 lime, zest and juice

Directions

Heat the olive oil in a large dutch oven and sauté the onion until soft, ~7 minutes.

Add the tamarind paste, tomato paste, fish sauce, garlic, ginger, fresno, chili garlic sauce and anchovy. Cook over medium heat for ~5 minutes.

Add the remaining ingredients and stir to combine. Bring to a boil, then reduce the heat and simmer uncovered, stirring occasionally, for 2 - 2 1/2 hours.

The sauce is done when it is thick enough to lightly coat or cling to the back of a spoon, it does not need to be thick like syrup, but also not like water.

Strain the Worcestershire sauce into a quart glass canning jar. Vacuum seal the jars and refrigerate for a week or longer before first use. Resting the sauce will get the flavors to smooth out and come together, kind of a fake fermentation/aging.

After a week or more, pour some sauce into a smaller glass jar/container for everyday use. Vacuum seal the remainder for later and keep in the fridge.

Notes

• The molasses needs to be a full flavor, regular or mild molasses, not Blackstrap. Blackstrap would be too bitter, the molasses needs to be more sweet than bitter.
• Will make about 5 cups when finished reducing after simmering.
• Will keep sealed air tight and refrigerated for months. Keep a small bottle for everyday use, while keeping the remainder in the air tight canning jar. Refiling the small bottle when needed.
• You could substitute the malt vinegar with apple cider vinegar if needed. I like the malty flavor the vinegar and the beer add to the sauce.