sauces

Perrins sauce or Worcestershire thermomix

Perrins sauce or Worcestershire thermomix

Always when I was little at home there was in the fridge a pot of black sauce with an orange label, which I never paid much attention to, but a typical sight there planted on the fridge door

Perrins sauce or Worcestershire thermomix

Perrins sauce or Worcestershire thermomix

It was not until a few years later that I discovered that it was a sauce to
accompany the meats mainly and that sauce is a classic of the kitchens that
sauce was the so-called Worcestershire sauce, also known as the most common
brand that is perrins or simply Worcestershire sauce for others

Perrins sauce or Worcestershire thermomix

Perrins sauce or Worcestershire thermomix

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Categoría: sauces
Cuisine: Spanish
Perrins sauce or Worcestershire thermomix

Ingredientes

35 minutos
4

  • 1 point fresh peeled ginger.
  • 1½ teaspoon (dessert size) mustard seed
  • 1 level teaspoon ground cinnamon
  • 1 level teaspoon (dessert size) curry powder
  • 1 level teaspoon (brown size) pink pepper
  • 1 level teaspoon (brown size) black pepper
  • 1 level teaspoon (brown size) cardamom
  • 1 level teaspoon (brown) cloves
  • ½ onion
  • 1 clove garlic
  • 1 anchovy
  • 65 grams of tamari
  • 250 grams of white wine vinegar
  • 65 grams of molasses or syrup

Preparación

Cook
35 minutos
Ready in
35 minutos
  1. We put in our thermomix glass the ginger, the mustard, the cinnamon, the curry,
  2. the black pepper and the rose, the cardamom and the cloves. We crush for 30
  3. seconds, speed 10.
  4. Chop the onion, garlic and anchovy for 2 seconds, speed 5.
  5. Now we put in our thermomix the liquids, the tamari sauce, the vinegar and the
  6. molasses.
  7. We cook for 10 minutes, varoma temperature, speed 2, (without a cup to
  8. evaporate).
  9. Then we program 25 minutes, 100º, speed 2, without a beaker.
  10. When finished, we put the cup and crush for 1 minute, speed 8.
  11. Strain with a strainer and reserve in a container with a lid.
  12. We let it ripen in a dark place for at least 2 weeks, shaking it from time to
  13. time.
https://thermomagazine.org/perrins-sauce-or-worcestershire-thermomix/



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