Jaime Windrow No Comments

I’ve pretty much been obsessed with Worcestershire since the moment I tried it. It pops up in so many of my marinades regardless of what protein I am cooking! I lived in London for about 15 years ago, and that’s when I fell in love with it. This fermented liquid mainly consists of barley malt vinegar & spirit vinegar (or distilled white vinegar), molasses, sugar, salt, anchovies, tamarind extract, onions, and garlic. You can even make your own!

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Tangy & Spicy Worcestershire Marinade
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Ingredients
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Instructions
  1. Mix all ingredients into a small bowl and marinade if you time. Reserve 1/4th of the batch to add in the last few minutes of cooking.
Recipe Notes

This marinade is perfect for chicken, beef & tofu, and the flavor is at its best if you can marinade for a few hours in the refrigerator.

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