Blood Fire Worcestershire
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 2 hours
Chill Time: N/A
Serving Size: 1-2 ounces/30-60 ml
Yield: about 5 cups/1180 ml
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
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!
