I created Nevada sauce as my substitute for Worcestershire sauce. It took me a little time to come up with this recipe. You know what they say “Necessity is the motherhood of invention”. I have had to create my own recipes for Ketchup, BBQ sauce and Nevada sauce to name a few. I normally have a small jar of this sauce in my fridge. I am currently out and will be making some this week. I use this sauce a lot.
I think most people use salt and pepper on almost all of there savory foods. I got inspired to create my own recipes after reading one by Adam Perry Lang in “Charred and Scruffed”. It made me think why hadn’t I thought of that. So I created my own recipes. I made this seasoned salt at the same time I made my Rosemary Wine Salt. Use this recipe as you would use Worcestershire Sauce.
1 recipe Nevada Sauce
1/2 cup of pink salt
Prep your dehydrator by placing a piece of parchment paper down on one of the trays. Combine the salt and Nevada Sauce until it becomes a slurry. Spread the salt mixture out along the tray so that it has a chance to dry out. Turn on the dehydrator and turn on to 105 F for 12 hours. Place into a spice grinder or food processor and grind until a fine spice. Dry for another two hours in the dehydrator. Grind again in a spice grinder or food processor and grind to fine sand. Store for up to one month in a sterilized glass jar.