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. -
Makes 3 to 4 cups
Preparation
- 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.
- 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
Dining and Cooking