Subj : Vegan Worcestershire Sauc
To : Ben Collver
From : Dave Drum
Date : Thu Mar 02 2023 05:16:00
-=> Ben Collver wrote to Dave Drum <=-
BC> Re: Vegan Worcestershire Sauc
BC> By: Dave Drum to Ben Collver on Wed Mar 01 2023 06:22:00
> *Real* Worcestershire sauce uses anchovies since it is a form of the
> ancient Greco/Roman fish sauce called garum. Here's a recipe that also
> does not use fish/seafood but tastes very close to the original Lea &
> Perrins version. I've not made it but my sister has - using this recipe:
>
> Title: Homemade Worcestershire Sauce
BC> Wow, i did not know about garum. Thanks for this recipe. I forwarded
BC> it to my sister.
Here's one for Garum ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cheap & Fast Garum or Liquamen
Categories: Five, Seafood, Herbs, Sauces
Yield: 1 Pint
500 g (18 oz) small fish; smelt,
- sprat, anchovy, sardine,
- whole
375 g (13.2 oz) sea salt
1 tb (heaped) dried oregano
Water
Rinse the fish under running water, leave them intact (do
not remove gills, innards or whatever).
Put fish, salt and oregano in a cooking pan, add enough
water to cover the fish with one or two inches of liquid
on top.
Bring to the boil, let boil for fifteen minutes. The fish
are cooked to a pulp. Crush the fish even more with a
wooden spoon, continue boiling until the liquid starts to
thicken.
Now start straining. First use a coarse strainer or
colander to remove all the larger bits and pieces. Then
strain the liquid several times through a kitchen cloth
until the liquid is clear. Depending on the fish you use,
and how long everything has boiled, you'll end up with a
pale yellow to deep amber coloured liquid.
Let it cool completely, and keep it in a glass jar in the
refrigerator. It may be that salt crystals are collecting
at the bottom of the jar.
Because of the high content of salt, this sauce will keep
for years. You'll need but a tea- or tablespoon full at
the time. Take care that you use a completely clean spoon
for taking garum out of the jar.
The end product, home-made garum, although "cheap and
fast", is surprisingly tasty and not at all fishy. The
main difference with the Eastern fish sauces is that this
sauce is not fermented but boiled. Moreover, the Roman
garum is made with herbs, which adds an extra dimension
to its taste.
From:
http://www.coquinaria.nl
Uncle Dirty Dave's Archives
MMMMM
... Why do dried plums cost more than prunes.
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