Ingredients
- 1 teaspoon grapeseed oil
- 1/2 cup finely chopped shallots
- 1 cup no-salt added tomato puree
- 1 cup cider vinegar
- 1 teaspoon cardamom
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/4 teaspoon salt-free chili powder
- 2 tablespoons low-sodium molasses OR tamarind paste
- 1 teaspoon freshly ground black pepper
- 1/4 cup honey
Directions
Heat the oil in a medium sauté pan over medium-high heat.
Add the shallots and sauté until softened and caramelized.
Add the tomato sauce and simmer for 2 to 3 minutes.
Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
When the sauce is cool, add the honey.
Transfer the sauce to a blender and purée until smooth.
Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through.
The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.
Adapted from Barbara Lynch’s Worcestershire Sauce
