Jaime Windrow No Comments

Tangy & Spicy Worcestershire Marinade

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!