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  1. #1
    Deal GURU Jane's Avatar
    Join Date
    Mar 2006



    1 tb Olive oil
    6 oz Peeled fresh horseradish - chopped
    2 md White onions; chopped
    3 tb Minced jalapeno pepper
    3 tb Minced garlic
    1 ts Coarsely ground black pepper
    2 c Water
    4 c Distilled white vinegar
    1 c Molasses
    2 c Dark corn syrup
    1 oz Chopped anchovy fillets - drained
    12 Whole cloves
    1 tb Salt
    1 Lemon; peeled

    In a medium saucepan, heat oil over medium heat and add horseradish,
    onions, pepper and garlic. Saut? until translucent, 5 to 8 minutes.
    Add all other ingredients. Bring to a boil. Turn heat down, and
    simmer 1 hour.

    Strain through a double thickness of cheesecloth and store in a wooden

    cask, if possible. This is best if allowed to mature about a month
    before using.
    I'm a Freak!

  2. #2
    Ground Level Lurker
    Join Date
    Apr 2006


    Here's a homemade Worcestershire sauce recipe from "The Garden of Vegan" by Tanya Barnard and Sarah Kramer:

    1/2 cup apple cider vinegar
    2 tbsp Bragg's Liquid Aminos
    2 tsp water
    1 tsp dry sweetener
    1/4 tsp ground ginger
    1/4 tsp dry mustard
    1/4 tsp onion powder
    1/4 tsp garlic powder
    1/8 tsp cinnamon
    1/8 tsp pepper

    In a small saucepan over medium-high heat, combine all ingredients and whisk thoroughly. Bring to a boil, reduce heat and simmer for 1 minute, stirring constantly. Set aside to cool. Store in a clean container with a tight-fitting lid. Makes about 3/4 cup.

    Bragg's Liquid Aminos is a low-sodium unfermented soy sauce. You could try substituting a regular (fermented) low-sodium soy sauce for the Bragg's if you want to but I haven't tried that so I don't know if it would be good that way or not. Low-sodium soy sauce has more sodium than Bragg's but I don't know if it would make a big difference or not.

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