Homemade Fish or Meat Sauce
A spicy, fermented condiment sauce with cayenne, garlic, and various catsups, perfect for enhancing fish or meat dishes. This aged sauce develops complex flavors over two weeks.
Ingredients
- 4 cups White vinegar or malt vinegar (One quart bottle total, divided into two portions)
- 1 ounce Cayenne pepper (About 4 tablespoons)
- 2 cloves Garlic cloves, peeled
- 1 tablespoon Soy sauce
- 2 tablespoons Walnut catsup (Can substitute Worcestershire sauce if unavailable)
- 2 tablespoons Mushroom catsup (Can substitute mushroom soy sauce or additional soy sauce)
Instructions
- 1In a clean quart-sized glass bottle or jar, combine 2 cups of vinegar (half the total), cayenne pepper, garlic cloves, soy sauce, walnut catsup, and mushroom catsup. Seal tightly.
- 2Let the mixture stand at room temperature for 6 days, shaking the bottle vigorously once or twice daily to blend the ingredients and extract flavors.
- 3After 6 days, add the remaining 2 cups of vinegar to the bottle. Seal tightly and shake well to combine.
- 4Let the mixture stand at room temperature for another 7 days (one week), continuing to shake the bottle once or twice daily.
- 5Strain the sauce through a fine-mesh sieve or cheesecloth to remove the garlic and any sediment. Pour the strained sauce into small, clean bottles with tight-fitting lids. Store in a cool, dark place or refrigerate.
