posted by Andy 10-16-102 8:03 AM
From: Artemis @ Chatelaine
Worcestershire Sauce - vegetarian version
1 onion, chopped
2 cloves garlic, crushed
1-1/4 inch thick slice of ginger
3 Tbs. yellow mustard seeds
1 tsp. peppercorns
1/2 tsp. red pepper flakes
1-1 inch long cinnamon stick or longer
1 tsp. whole cloves
1/2 tsp. cardamom pods
2 cups malt vinegar
1/2 cup molasses
1/2 cup dark soy sauce
1/4 cup tamarind pulp
4 Tbs. salt
1/2 tsp. curry powder
few drops liquid smoke
1/2 cup water
Place the onion, garlic, mustard seeds, red pepper flakes, peppercorns, ginger, cinnamon, cloves and the cardamom on a large piece of cheesecloth and tie into a little bundle.
In a large saucepan, combine the spice bundle with the vinegar, molasses, soy sauce, and the tamarind. Bring to a boil, lower the heat and let simmer for 45 minutes. Mix together the salt, curry powder, anchovy and the water. Add to the liquid in the saucepan. Remove from the heat.
Pour the contents of the saucepan (including the spice bundle) into a non-reactive container (glass is best). Cover tightly and place in the refrigerator for two weeks, mixing from time to time and squeezing the spice bundle. After the two weeks, remove the spice bundle and bottle the sauce. Keep in the refrigerator and shake well before using.
Artemis says it keeps really well (like 2 years, maybe).