Traditional Maggi Sauce Recipe | Serenity Valley Farms
A savory, slightly warm-spiced seasoning sauce — the kind of thing that goes into a michelada, a bowl of soup, or a plate of scrambled eggs when you want depth without heat. Make a batch and keep it in the fridge.
Yield: About ½ cup
Prep time: 5 minutes
Difficulty: Easy
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons + 1 teaspoon Worcestershire sauce
- 2 teaspoons vegetable oil
- 1 teaspoon dark brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- Pinch of ground coriander
Method
- Whisk the soy sauce, Worcestershire sauce, and vegetable oil together in a small bowl.
- Add the brown sugar, garlic powder, onion powder, black pepper, cinnamon, cloves, nutmeg, and coriander.
- Whisk until the sugar is dissolved and everything is well combined.
- Transfer to a small jar or bottle with a tight lid.
Storage
Keeps refrigerated for up to one month. Shake before each use, since the spices can settle.
How to Use It
A teaspoon goes a long way in Uncle Bob's Michelada. It also works well in soups, stews, marinades, or stirred into scrambled eggs.
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