Worcestershire Sauce

Ingredients

• 1 teaspoon grapeseed oil
• ½ cup finely chopped shallots
• 1 cup diced canned tomatoes
• 2 cups cider vinegar
• 1 teaspoon cardamom
• ½ teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground clove
• ½ teaspoon chili powder
• 2 tablespoons fish sauce (see note)
• 1 teaspoon freshly ground black pepper
• ¼ cup honey

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    33 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 198 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Makes 3 to 4 cups

Preparation

1. Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomatoes and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
2. When the sauce is cool, add the honey. Transfer the sauce to a blender and purée until smooth. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

• Fish sauce, often labeled as nam pla or nuoc mam, is available at Asian grocery stores and many New York delis.

15 minutes