The recipe
Ingredients
Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Freshly bruise the spices.
Simmer
Simmer the ingredients together with the vinegar for an hour.
Add more vinegar as it is lost by evaporation.
Add the sherry wine, and if desired some caramel colouring.
Rest and bottle
Set aside in the refrigerator for a week.
Strain and bottle.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Malt vinegar
- Provides the acidic base that carries and sharpens the flavours of the sauce.
- Dark brown sugar
- Adds sweetness and depth, balancing the acidity of the vinegar.
- Tamarinds
- Contributes tart, fruity acidity and a deep savoury-sour note.
- Anchovy paste
- Adds a concentrated savoury, umami depth to the sauce.
- Mustard powder
- Adds pungency and sharp heat that deepens as the sauce matures.
- Sherry wine
- Adds a fruity, nutty aroma and extra complexity to the finished sauce.
The step that matters
Add more vinegar as it is lost by evaporation. Long simmering drives off water and volatile liquid, which concentrates the salt and sugar and can make the sauce overly strong or sticky. Replacing the lost vinegar keeps the liquid volume and balance steady.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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