Marcustershire Sauce
Free of: Nightshades, Alliums, and Gluten
Ingredients
- 1 tsp ground black pepper
- 1 tsp ground ginger
- 1 tbsp dry mustard
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup white vinegar
- 1/2 cup apple cider vinegar
- 1/2 cup blackstrap molasses
- 1/4 cup GF naturally fermented fish sauce
- 2 tbsp tamarind paste
- 2 cardamom pods
- 2 Tbsp. kosher or canning salt
- 2 Tbsp. brown sugar or maple syrup
- 2 tbsp olive oil
- 2 tbsp lime juice 1 lime
- 1 tbsp tamari
- 1 can 2oz anchovies, minced
Instructions
- Toast pepper, ginger, cinnamon, mustard, and clove in small skillet over medium heat, until fragrant, about 1 minute. This will release the flavor.
- Transfer spices to bowl so they do not burn and set aside.
- Combine vinegars, molasses, fish sauce, and tamarind paste together in second bowl.
- Return to saucepan on medium heat Bring to a boil for a few minutes, remove from heat and allow to cool for 1 hour.
- Pour mixture into a 1 quart canning jar, seal lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).
- Strain sauce through fine-mesh strainer; reserve solids.
- Puree solids finely, then dehydrate and store powder as a flavor booster.
Notes
Let me know if you try it and what you think in the comments below!