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[–] 4 points 18 hours ago (4 children)

Worcestershire. I started making my own and its incredible. Adds deep umami and complexity.

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  • [–] 1 point 8 hours ago (2 children)

    Are you fermenting your own anchovies? White people fish sauce is a solid sauce.

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  • [–] 2 points 7 hours ago (1 child)

    Yup, its an adapted NYT recipe from the 1800s, its in the essential collection by Amanda Hesser (absolutely phenomenal cookbook btw.) You put a bunch of stuff in a crock and let it sit in your fridge for 2 months. Voila! The most complex interesting worcestershire you've ever had!

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