Porcini Worcestershire Sauce

Name: Porcini Worcestershire Sauce
Yield: makes 3 cups
Ingredients: 1 tablespoon canola oil; 1/2 small onion, coarsely chopped; 2 garlic cloves, coarsely chopped; 1 ounce dried porcini mushrooms, wiped of grit; 1/2 navel orange, coarsely chopped (skin, pith, fruit, and all); 2 tablespoons tamarind paste or pulp; One 10-ounce bottle Worcestershire sauce; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

December 9, 2011

I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

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