Name: Marcustershire Sauce
Cook time: 80 min
Ingredients: 1 tsp ground black pepper; 1 tsp ground ginger; 1 tbsp dry mustard; 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/2 cup white vinegar; 1/2 cup apple cider vinegar; 1/2 cup blackstrap molasses; 1/4 cup GF naturally fermented fish sauce; 2 tbsp tamarind paste; 2 cardamom pods; 2 Tbsp. kosher or canning salt; 2 Tbsp. brown sugar or maple syrup; 2 tbsp olive oil; 2 tbsp lime juice (1 lime); 1 tbsp tamari; 1 can (2oz anchovies, minced)

NOT Worcestershire Sauce

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Worcestershire or Worcester sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century.

It’s typically made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. The flavor is savory and sweet with a distinct tang provided by the vinegar.

It is commonly used to flavor meat, soups, stews, marinades, and even beverages such as Bloody Marys. This a mysterious-yet-flavorful brown liquid that is considered a staple in most American kitchens.

How the chicken neck do you pronounce Worcestershire? Don’t pronounce that first R, and also make sure you put the schwa in the last syllable. Some people will want to say ‘shire’, but just like the state ‘New Hampshire’, -shire, -shire, it’s a schwa in that last syllable.

Maybe this should be renamed to something else, but I miss this sauce, and used it quite frequently.

Marcustershire Sauce

Free of: Nightshades, Alliums, and Gluten

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Cook Time 1 20

flavor mingling 30

Ingredients

1 tsp ground black pepper
1 tsp ground ginger
1 tbsp dry mustard
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup white vinegar
1/2 cup apple cider vinegar
1/2 cup blackstrap molasses
1/4 cup GF naturally fermented fish sauce
2 tbsp tamarind paste
2 cardamom pods
2 Tbsp. kosher or canning salt
2 Tbsp. brown sugar or maple syrup
2 tbsp olive oil
2 tbsp lime juice 1 lime
1 tbsp tamari
1 can 2oz anchovies, minced

Instructions

Toast pepper, ginger, cinnamon, mustard, and clove in small skillet over medium heat, until fragrant, about 1 minute. This will release the flavor.
Transfer spices to bowl so they do not burn and set aside.
Combine vinegars, molasses, fish sauce, and tamarind paste together in second bowl.
Return to saucepan on medium heat Bring to a boil for a few minutes, remove from heat and allow to cool for 1 hour.
Pour mixture into a 1 quart canning jar, seal lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
Strain sauce through fine-mesh strainer; reserve solids.
Puree solids finely, then dehydrate and store powder as a flavor booster.