Name: Perrins sauce or Worcestershire thermomix
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 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

(58 votes, average: 4.48 out of 5)

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

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

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23 ratings

Persons

Cook Time

35 minutes

Total Time

35 minutes

Cuisine Spanish

Category sauces

Ingredients

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

Instructions

We put in our thermomix glass the ginger, the mustard, the cinnamon, the curry,
the black pepper and the rose, the cardamom and the cloves. We crush for 30
seconds, speed 10.
Chop the onion, garlic and anchovy for 2 seconds, speed 5.
Now we put in our thermomix the liquids, the tamari sauce, the vinegar and the
molasses.
We cook for 10 minutes, varoma temperature, speed 2, (without a cup to
evaporate).
Then we program 25 minutes, 100º, speed 2, without a beaker.
When finished, we put the cup and crush for 1 minute, speed 8.
Strain with a strainer and reserve in a container with a lid.
We let it ripen in a dark place for at least 2 weeks, shaking it from time to
time.

Amount Per Serving:
Calories		103.27 kcal
% Daily Value*
Total Fat 0.76 g		1.2%
	Saturated Fat 0.13 g	0.7%
	Trans Fat 0.0 g
Cholesterol 0.85 mg		0.3%
Sodium 956.63 mg		39.9%
Total Carbohydrate 20.07 g		6.7%
	Dietary Fiber 2.1 g	8.4%
	Sugars 13.47 g
Protein 3.02 g