Steak & Worcestershire Sauce (Homemade)

This recipe can take a good minute if you're seriously all in, but you can easily go with store bought Worcestershire sauce for the rational and sane individual. I have been dreaming of making it since I was a young kid as I stared in my mother's pantry wondering what the heck all those condiments are actually made out of. The cured trout angle came-in handy and is a really nice off-shoot to traditional anchovy or sardines which really highlight the versatility of fresh water fish when looked at through the lens of preservation. From pan sauces to pizzas to salad dressings and beyond, this homemade condiment has some serious culinary reach to say the least. If you enjoyed the video, like, share, sub, and drop a comment! Ingredients: Lemon/Garlic Cured Trout: 1 cup salt 1/3 cup sugar 2-3 tbsp sliced lemon zest 10-12 small trout filets 1/4 cup olive oil to preserve Worcestershire Sauce: 2 cups malt vinegar 3 tbsp molases 2 tbsp brown sugar 1 tbsp cayenne pepper 1 tbsp green, red, and black peppercorn each 1 tbsp chili flakes 1 tbsp dried rosemary 1 tbsp dried thyme 1 tsp ground clove 1 bay leaf 3 tbsp salt 2-3 peels of lemon zest 3-4 filets of cured trout Pan Sauce: 2" Thick cut Ny Steak, seared, medium rare 2 tbsp minced onion or shallot 4 tbsp coarse ground peppercorns 4 tbsp worcestershire sauce 1/2 cup cream salt to taste SUBSCRIBE: http://bit.ly/1mk8ehM BUSINESS INQUIRY: [email protected] WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbott INSTAGRAM: http://www.instagram.com/ByronTalbott FACEBOOK: https://www.facebook.com/ByronTalbottFood