Ingredients:

  • 1 cup (240 ml) Tomato Paste
  • 1/2 cup (120 ml) Malt Vinegar (or dark brown vinegar)
  • 1/4 cup (60 ml) Worcestershire Sauce
  • 2 tablespoons (30 ml) Water
  • 2 tablespoons (30 ml) Raisin Paste (or brown sugar, packed)
  • 1 tablespoon (15 ml) Soy Sauce (low sodium)
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Celery Seed
  • 1/4 teaspoon Ground Ginger
  • 1/8 teaspoon Ground Cayenne Pepper (or to taste)
  • 1/4 teaspoon Salt (or to taste)
  • 1/8 teaspoon Black Pepper (or to taste)

Instructions:

  1. In the saucepan, whisk together the tomato paste, malt vinegar, Worcestershire sauce, water, raisin paste, and soy sauce.
  2. Stir in the onion powder, garlic powder, celery seed, ginger, cayenne pepper, salt, and black pepper.
  3. Bring the mixture to a gentle simmer over medium-low heat.
  4. Reduce heat to low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent sticking.
  5. Taste the sauce and adjust the seasonings as needed. Add more salt, pepper, or cayenne for heat, or a touch more raisin paste for sweetness.
  6. Remove from heat and let the sauce cool completely.
  7. Transfer to an airtight container and refrigerate for at least 2 hours (or preferably overnight) to allow the flavours to fully develop. This is a great homemade a1 sauce.