4 shallots
4 cups (1 litre) 1 3/4 pint good malt vinegar
6 tbsp walnut ketchup
75 ml anchovy essence
4 tbls soy sauce
1/2 tsp Cayenne pepper
salt
4 cups (1 litre) 1 3/4 pint good malt vinegar
6 tbsp walnut ketchup
75 ml anchovy essence
4 tbls soy sauce
1/2 tsp Cayenne pepper
salt
method
1. Skin and chop the shallots very finely.
2. Put with all the other ingredients into a large bottle, and cork it tightly.
3. Shake well 3 or 4 times daily for about 14 days, then strain the sauce into small, prepared bottles, leaving a headspace.
4. Cork tightly, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over, label, and store in a cool, dry place.
To sterilise bottles see Sterilising Bottles.
2. Put with all the other ingredients into a large bottle, and cork it tightly.
3. Shake well 3 or 4 times daily for about 14 days, then strain the sauce into small, prepared bottles, leaving a headspace.
4. Cork tightly, a boiled cork to fit the bottle and either waxed or covered with greaseproof paper tied securely over, label, and store in a cool, dry place.
To sterilise bottles see Sterilising Bottles.
serving amount
yield 1.25 litres (approx)
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