Receta de salsa inglesa o salsa Worcestershire casera - Bruno Oteiza

anchovies

🥗Healthier: capers

💰Cheaper: soy sauce

Capers provide a similar briny flavor without the fish.

molasses

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers sweetness with a different flavor profile.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

tamarind

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice can mimic the tangy flavor.

Crush 2 cloves of garlic with a little bit of coarse salt in a mortar.

Add onion to the mortar with the crushed garlic and a little more salt.

Add mustard seed, cinnamon, pink pepper, black pepper, cardamom, and cloves to the mortar.

Add soy sauce and white wine vinegar to the mixture in the mortar.

Add molasses to the mixture.

Heat the mixture to reduce it slightly while mixing all the ingredients together.

Add ginger and blend the mixture until almost pureed.

Add anchovies and marinate until a smooth paste forms.

Add a little bit of water to the mixture, gradually, to dissolve the anchovy paste.

Let the mixture reduce for about 15 to 20 minutes until it thickens.

Blend the mixture and strain it to remove any solids like cloves.

Heat the mixture slightly to emulsify and remove air bubbles.

Transfer the sauce to a bottle and let it sit for at least two weeks, shaking it from time to time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens