Great flavor👍 Hey I saw a recipe that added nutmeg,allspice and mace from the 1800s. I had to try it so I added allspice and nutmeg to taste to your recipe and wow they really made the flavors stand out. I haven't even cooked or added carmelized sugar to the worcestershire sauce yet. It's in the refrigerator waiting on the mace to arrive from Amazon to add it and then I can complete my sauce. I think the recipe was in the New York Times. Oh I used seaweed in place of the anchovies, it smells and taste so fishy🤭 Maybe I put a little too much seaweed in it but it still taste great, better than any worcestershire sauce I ever tasted. I couldn't find any amount guidelines for the seaweed. I'm going to find a seaweed soup recipe and follow it per liquid amounts. Thanks I just love the sauce even without the added spices. This sauce was know to me as what's this here sauce because of it's tongue twisting pronouncation and the many ingredients used to make it.🤭🤫😁
Using your recipe but I have to use gluten free soy sauce, in addition I will be using a different vinegar then malt since that also contains gluten Thanks for the recipe
Tamarind concentrate is much more sour and has a stronger flavor. If you use the sauce you won’t have the same flavor but it is truly better than using nothing.
SIR, YOUR RECIPE'S THE MOST DETAILED I'VE SEEN, AFTER SAMPLING QUITE A FEW! I TOTALLY APPRECIATE THE EFFORT, & CAN'T WAIT TO TRY IT!!! 💃
So nice of you
Love your enthusiasm! Excited to try this soon.
thanks - hope you love it!
So savory and delicious!
Another good one Mark! I love it.
Thanks. It's my favorite thing to make! (Well, until my next video. . . .)
Great flavor👍
Hey I saw a recipe that added nutmeg,allspice and mace from the 1800s. I had to try it so I added allspice and nutmeg to taste to your recipe and wow they really made the flavors stand out.
I haven't even cooked or added carmelized sugar to the worcestershire sauce yet. It's in the refrigerator waiting on the mace to arrive from Amazon to add it and then I can complete my sauce.
I think the recipe was in the New York Times.
Oh I used seaweed in place of the anchovies, it smells and taste so fishy🤭 Maybe I put a little too much seaweed in it but it still taste great, better than any worcestershire sauce I ever tasted. I couldn't find any amount guidelines for the seaweed. I'm going to find a seaweed soup recipe and follow it per liquid amounts.
Thanks I just love the sauce even without the added spices.
This sauce was know to me as what's this here sauce because of it's tongue twisting pronouncation and the many ingredients used to make it.🤭🤫😁
Definitely going to make this! Hi from Ottawa!
we love canada!!!!’
Great creativity, guys !!
thank you so much!
Using your recipe but I have to use gluten free soy sauce, in addition I will be using a different vinegar then malt since that also contains gluten
Thanks for the recipe
Soy sauces in particular can vary so widely and make a huge difference in the final product. What brand or kind do you use?
I buy large bottles of Pear River Bridge
Okay that’s a awesome recipe but I really think I want to buy it in a store 🥴😁 it’s not so easy as it sounds❤❤ with love I would buy yours 🥰😊💖
I know this is an old video but how long is it good for once it’s strained? Can this be canned for long term shelf storage?
at least a year
I can only find Taramind sauce in my grocery store. Can this be used?
Tamarind concentrate is much more sour and has a stronger flavor. If you use the sauce you won’t have the same flavor but it is truly better than using nothing.
Amazon, make sure it says concentrate on the actual container and description or detail.
Can i half this recipe?
it’s posted right under the video. just click more
日本ではお好み焼きや焼きそばやとんかつのソースで有名だな
Dude is super cool
thanks