I think Worcestershire has incredible potential. The regular store-bought sauce has great flavor but is too thin and a little light on the palate. So what I’ve done is fortify the bottled stuff with more of the ingredients typically found in Worcestershire sauce to create a thicker, richer version.

Ingredients

　　1 tablespoon canola oil

　　1/2 small onion, coarsely chopped

　　2 garlic cloves, coarsely chopped

　　1 ounce dried porcini mushrooms, wiped of grit

　　1/2 navel orange, coarsely chopped (skin, pith, fruit, and all)

　　2 tablespoons tamarind paste or pulp

　　One 10-ounce bottle Worcestershire sauce

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　Put a medium nonreactive pot over medium heat and add the oil. When the oil is hot, add the onion and garlic; cook, stirring, for a couple of minutes to soften. Add the porcini and orange. Cook and stir until the porcini begin to soften, about 4 minutes. Stir in the tamarind, Worcestershire, 3/4 cup water, the salt, and pepper. Reduce the heat to low, cover, and simmer for 20 minutes, until everything is soft. Puree with an immersion blender or carefully transfer to a standard blender. Serve at room temperature. Store covered in the fridge for up to 6 months.

　　Michael's Genuine Food