Recipes / Category: Sauces & Toppings

RIP-Blood-Fire-Worcestershire

Blood Fire Worcestershire

Ingredients
  • ½ cup/120 ml MagicalButter Tincture
  • ¼ cup/60 ml MagicalButter olive oil
  • 1 cup/240 ml red wine vinegar
  • 1 cup/240 ml sherry wine vinegar
  • ½ cup/120 ml soy sauce
  • ¼ cup/60 ml molasses
  • ¼ cup/60 ml sugar
  • ¼ cup/60 ml blood orange juice
  • ¼ cup/60 ml tamarind concentrate (or apricot jelly)
  • ¼ cup/60 ml golden raisins
  • 3 tablespoons/45 ml mustard seed (or 1½ tablespoons/25 ml ground mustard)
  • 3 tablespoons/45 ml pink Himalayan salt
  • 1 tablespoon/15 ml whole mixed peppercorns (red, black, white, and green)
  • 1 tablespoon/15 ml fresh ginger root, peeled and diced
  • 1 teaspoon/5 ml fresh horseradish, grated (or, for a kick, ½ teaspoon/2½ ml wasabi powder)
  • 1 teaspoon/5 ml pods
  • ½ teaspoon/2½ ml yellow curry powder
  • ¼-½ teaspoon/1¼-2½ ml fresh ground cinnamon
  • 4 large cloves garlic
  • 4 chipotle chilies in adobo sauce
  • 2 whole cloves
  • 1 medium onion, chopped
  • 1 anchovy
Magical Butter MB2 Machine
How To
  1. Place all ingredients into your MagicalButter machine, and secure the head.
  2. Press the Temperature button, and select 160ºF/71°C; then press the 1 Hour/Oil button.
  3. Your Blood Fire Worcestershire Sauce is now ready to dazzle your taste buds or to be stored in a mason jar. The longer it ages, the better it will taste. Enjoy!
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