What dishes do you add Worcestershire sauce to? Worcestershire sauce: composition and beneficial properties. What dishes are decorated with Worcestershire sauce?

Worcestershire sauce(Worcestershire) is a sweet and sour fermented English sauce, named after the county of Worcestershire. It is a spicy, highly concentrated seasoning, reminiscent of a thick liquid, the recipe for which is kept in the strictest confidence. The sauce is served with boiled and fried fish, stewed meat dishes, scrambled eggs, roast beef, and stew. Not a cocktail is complete without it." Bloody Mary", nor Caesar salad.

Interestingly, Worcestershire sauce stimulates appetite and improves metabolism. In addition, it is added to herbal drinks to treat impotence, mental suffering, and hangover.

History of origin

The original ingredients of English sauce were brought in the form of spices from India in the 19th century. After delivering the spices, Lord Marcus Sandy persuaded local grocers to prepare a mixture of them according to an individually invented recipe. However, the partners doubted the result, since according to the data provided, the dish included 25 ingredients, most of which were not grown in England. When chemical grocers mixed the ingredients, they discovered that the mixture had a fishy smell and a strong vinegar taste that discouraged anyone from eating the product. However, ironically, whether by accident or not, the barrel of sauce ended up in the basement, where it remained for 2 years. When it was opened, to the surprise of the cooks, they were confronted with a spicy spice with excellent taste and mild aroma. As a result of the amazing discovery, the product began to be produced for sale on an industrial scale.

Composition and nutritional value

100 ml of sauce contains 78 kcal and 19.5 g. According to classic version recipes, the composition of the traditional liquid seasoning of the British includes: curry, table vinegar, onion, tarragon, a mixture of peppers, tamarind, asafoetida, aspic,. Despite the exact composition of the sauce being known for certain, culinary experts to this day have not been able to reproduce its original taste.

Interestingly, real Worcestershire is aged in a cellar for 3-4 years before being bottled and put on sale. oak barrels. This improves its taste. Thanks to its concentrated composition, the sauce consumption is minimal, which makes it economical to use. To improve the taste of the dish, only 3-5 drops of the product are enough.

Classic cooking option

Worcestershire sauce, no matter how much desire, culinary skill and precision in choosing the starting ingredients, is impossible to make at home on your own. However, it is quite possible to prepare a seasoning reminiscent of English concentrate. It should be borne in mind that this is a long, labor-intensive process that takes 2 weeks.

Ingredients:

• onion – 1 head;
• vinegar – 400 ml;
• anchovies – 2 pcs;
• cardamom, curry, red pepper - 2.5 g each;
• soy sauce, sugar – 100 ml;
• tamarind – 50 g;
• salt, mustard seeds - 45 g each;
• allspice- 10 pieces;
• ginger – 1 root;
• garlic – 2 cloves;
• cinnamon – 2 sticks;
• cloves – 5 g.

Cooking steps:

1. Peel the garlic, sprinkle with vinegar, chop.
2. Separate the onion from the peel and marinate for 2 minutes.
3. Place cloves, pepper, ginger, garlic and onion in a gauze bag and tie tightly.
4. Mix vinegar and water, pour into a pan, add chopped tamarind, add. Place a bag into the spicy mixture and simmer for 30 minutes over low heat.
5. Chop the anchovy fillets, add salt, combine with curry, and add to the vinegar-soy solution.
6. After half an hour, turn off the heat, remove the bag into a glass jar, pour the contents of the pan into it, leave until cool, then place in the refrigerator. Every day, take out the cheesecloth with spices and squeeze out the sauce a little. This procedure must be done for 14 days. After 2 weeks, throw away the bag and pour the finished homemade Worcester into glass bottles, Keep refrigerated.

There is another recipe for making homemade English sauce, which involves using lemon juice instead of vinegar, and sprat - anchovy.

Currently the most popular dish Caesar salad is considered to be widely popular among consumers. The secret of its excellent taste lies in the use of a special dressing, which, in the original version, necessarily includes Worcestershire. What can you substitute for Worcestershire sauce? A mixture of fish Thai sauce and balsamic vinegar.

Where to add it and what to eat it with

The original Worcestershire sauce is produced exclusively under the Lea&Perrins brand. This is the only owner of the recipe who first created it. Currently, the Lea&Perrins brand belongs to the Heinz Company. Worcestershire analogs are also produced by other companies (“Cajun Power” and “French’s”) according to an approximate recipe, based on Jamaican allspice, Madagascar cloves, vinegar, anchovies, garlic, English red onions, asafoetida, tamarind. However, the taste of this product differs from the original.

In China, Worcestershire is used to prepare marinades for vegetables, meat, fish, mushrooms, Greece - Greek salad, Spain - cold appetizers, Central America and Canada - legumes, hamburgers.

Residents of Foggy Albion use the sauce as a seasoning for:

• boiled, stewed, fried vegetables and mushrooms;
• meat dishes (stew, roast beef);
• and cheese dishes (salty pastries);
• fried, boiled fish;
• hot appetizers (bacon with scrambled eggs);
• croutons, sandwiches.

Classic Worcestershire sauce is not usually served with juices, sweet pastries, desserts and fruits.

Benefits and harms

At present, due to the secrecy of the recipe, the therapeutic effect of using the product has not been fully determined. At the same time, he is known chemical composition, which is represented by , . Worcestershire sauce increases the body's resistance to stress, improves the functioning of the digestive system, normalizes metabolism, increases the number of red blood cells in the blood, stimulates the functioning of the thyroid gland, protects the heart from strokes and heart attacks, and stimulates appetite.

The seasoning has a sedative effect on the body. It relieves headaches, normalizes sleep, relieves fatigue and irritation. In addition, the product provides relief from sprains, tissue swelling, PMS, muscle spasms, helps with constipation, and increases blood flow in the vessels.

Worcester is contraindicated in case of increased stomach acidity, seafood allergies, obesity, diabetes mellitus, ulcers and gastritis. Store store-bought sauce in a cool, dark place for no more than 1 year, and home-made sauce for 4 days. Worcestershire product is made not only in England, it is produced in North America, Japan, Brazil, Canada, USA, Australia.

Interestingly, it acquired a second home in China, which is why it received the secret name – Shanghai sauce. To avoid purchasing a counterfeit, you should carefully read the composition of the product written on the label. Presence indicates falsification of the product. This ingredient should not be present in real Worcestershire.

Conclusion

Worcestershire sauce is a traditional liquid condiment of English origin, served with meat, fish and vegetable dishes. It is a spicy, preserved product made from more than 20 ingredients. In Anglo-Saxon cuisine it serves as soy sauce and at the same time. Due to its rich sweet and sour taste, it diversifies the gastronomic bouquet of any dish. As a rule, only 3 drops are enough to fill one serving.

This sauce is produced under two brands: Lea & Perrins and Heinz. It is in vain to try to prepare the original yourself. This is impossible. The technology and recipe for producing Worcestershire have been kept a closely guarded secret for more than two centuries. Finished product subject to noble aging (maturation) in conditions specially created in the basements of the Lea & Perrins plant. Thanks to this, the taste of the sauce softens, it acquires a characteristic sourness.

Remember, any non-original recipes are nothing more than another imitation of the product. English concentrate is not recommended to be consumed on a regular basis more than 10 drops per dose, otherwise it can cause exacerbation of gastrointestinal diseases and heartburn. In moderate quantities, the product stimulates the secretion of glands of the digestive tract, normalizes the state of the nervous system, relieves areas of pain, and relieves spasms.

Ready-made sauces are an absolute evil, there is no doubt about that. Mayonnaise, tartar, ketchup can be prepared at home, and it will be healthier and tastier. But there are also sauces, the preparation of which industrially is not only possible, but at least justified - such as soy, fish, oyster sauce or Worcestershire sauce, which will be discussed today.

Worcestershire sauce came to us from England, where it continues to be produced to this day, and the English pharmacists who created it, Lee and Perrins, in turn, were inspired by recipes from India, which at that time belonged to the British crown. IN classic composition The sauce includes several types of vinegar, molasses, sugar, tamarind extract, onions, garlic and spices, the exact composition of which is kept secret. This sauce is slightly lighter than soy sauce, and its taste and aroma are delicate enough not to interrupt the taste of the product, but to emphasize it - after all, Worcestershire sauce is mainly used not as a sauce in the usual sense for most of us, but as a liquid seasoning. Therefore, it makes sense to clarify why we, who have never heard of any Worcester, need some kind of overseas liquid.

So, what is Worcestershire sauce used for? Primarily - to season meat dishes, such as steaks, or as a component of other sauces and salad dressings. Worcestershire sauce is included in many recipes classic dishes, the most famous of which is the Caesar salad (Worcestershire was in the original recipe, but adding anchovies to Caesar instead was invented later and it is not clear why), as well as cocktails. Let’s say that in our country “Bloody Mary” is often made without Worcestershire, but in a decent bar this sauce will definitely be added.

Otherwise, when using Worcestershire sauce, the main thing is moderation: a few drops are enough to give the dish a special aroma and enhance the taste, and we don’t need more from this sauce.

Now - the practical side of the issue. Worcestershire sauce is now sold in most large supermarkets, is not very expensive, and can be stored in the refrigerator for quite a long time, so it is, so to speak, an investment for years to come. Of all the brands that you may come across, it is better to give preference to the same pharmacists “Lea and Perrins” - the old horse, even if bought by the Heinz concern, will not spoil the furrows. It’s best to avoid Heintsevsky sauce itself - it doesn’t look a bit like the real thing.

PS: Worcestershire sauce, as you already understood, is sometimes called simply “Worcestershire”, and sometimes called Worcestershire. The name comes from the English county of Worcestershire. Those who know English language, without a hint, they will most likely read this word as “Worchestershire”, and this is also what this sauce is sometimes called. Only this is wrong.

Worcestershire sauce, or Worcestershire sauce, is a fermented liquid condiment created from seemingly incongruous ingredients by chemists John Willie Lea and William Henry Perrins, founders of Lea & Perrins. The anchovies used to make the sauce are fermented in vinegar for 18 months before being blended and bottled in Worcester, where the exact recipe is still a closely guarded secret.

In this article we will look at the history of the creation of the sauce, its composition, benefits and harms, calorie content, variations, as well as various dishes to which it is added.

History of creation

Fermented fish sauce called "garum" was a staple of Greco-Roman cuisine and the Mediterranean economy of the Roman Empire. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century.

The origins of the original Worcestershire sauce recipe are still unclear. The packaging originally stated that the sauce came from a "recipe of a nobleman in the county." The company's founders also claimed that one Lord Marcus Sandys, a former governor of Bengal who returned from India with the East India Company in the 1830s, commissioned them to recreate the recipe for the special sauce. However, writer Brian Keogh concluded in his privately published history of Lea & Perrins to mark the 100th anniversary of the Midland Road plant that no Lord Sandys had ever been Governor of Bengal or, as far as any record is concerned, ever in India .

There is also a version about a certain Captain Henry Lewis Edward (1788-1866), who was a veteran of the Napoleonic wars and served as deputy lieutenant of Carmarthenshire. It is believed that it was he who brought the recipe home after a trip to India.

Today it is believed that Lee and Perrins first tried to make the sauce in the 1830s, but they did not like it and it was left in the basement of their pharmacy, and then completely forgotten. It was only when the sauce barrels were discovered and opened many months later that the sauce's flavor had improved, mellowed out, and became similar to what is now known as Worcestershire sauce.

The Lea & Perrins company itself was founded in 1837 and continues to be the world's leading brand for the production of this sauce. In 1838, the first bottles of Lea & Perrins Worcestershire sauce were released to the general public.

The Supreme Court ruled on July 26, 1876 that the Lea & Perrins brand had no right to the name "Worcestershire Sauce" and therefore it could not be a trademark. The company claims that their sauce is the original, but other brands offer similar recipes.

On October 16, 1897, Lea & Perrins moved production of the sauce from their pharmacy to the Worcester plant on Midland Road, where it is still produced. The plant produces finished bottles for domestic sales and concentrate for bottling abroad.

Application

What is Worcestershire sauce used for? It is a complex product with specific taste and aroma. It is often used in recipes to improve various dishes and drinks.

For example, it is an ingredient in dishes such as: Welsh toast with cheese, Caesar salad, Kilpatrick oysters, chili con carne, beef stew or other beef dishes. The sauce is also often added for flavor to Bloody Mary and Caesar cocktails.

• Worcestershire sauce can be used as an alternative to soy sauce if you want to update your marinade recipe and add new flavors. It is suitable for tofu, meat or poultry.
• The sauce enhances and complements the aroma of complex meat dishes. For example, this could be stews or even simple grilled hamburgers.
• This sauce can also be used in soup. It's great for bringing out the flavor in chili and other thick soups.

Try adding this sauce to your usual dishes, and your taste buds will undoubtedly be pleasantly surprised.

Compound

The ingredients listed on a traditional bottle of Worcestershire sauce sold in the UK are:

• Barley malt vinegar.
• Sugar cane vinegar.
• Molasses.
• Sugar.
• Salt.
• Anchovies.
• Tamarind extract.
• Garlic.
• Spices.
• Flavorings (soy sauce, lemons, pickles and pepper).

Anchovies, which are part of the sauce, are often a cause of concern for people with fish allergies, vegetarians, vegans, and those who, for one reason or another, avoid eating fish.

What can I substitute for Worcestershire sauce? You can use soy sauce or teriyaki sauce instead. There are many alternatives on the market today.

Calorie content

Per 100 grams, the calorie content of Worcestershire sauce in its classic version is 78 kilocalories.

Distribution of main macro- and micronutrients:

• 0 g fat.
• 0 g protein.
• 19 g carbohydrates (of which 10 g sugar).
• 980 mg sodium.
• 800 mg potassium.
• 107 mg calcium.
• 13 mg magnesium.
• 13 mg vitamin C.
• 5.3 mg iron.
• 0 mg cholesterol.

Benefit

Worcestershire sauce adds flavor to chicken, turkey, beef, pasta and salads, however taste qualities dishes is not the only advantage it has. The sauce contains vitamins that can help improve your health. Let's see exactly what benefits adding Worcestershire sauce to your diet can bring.

• The sauce has the ability to activate the immune system, as it contains vitamin B6 (molasses, garlic, cloves and chili pepper). The vitamin helps build red blood cells and maintain the health of the nervous system.
• An additional benefit is healthy skin. Some of the ingredients in the sauce (anchovies, cloves and chili pepper extracts) contain vitamin E, which also helps boost the immune system. They act as antioxidants that provide protection against aging, improve the appearance of skin and control hair loss.
• The sauce is made with ingredients containing vitamin C such as garlic, onions, cloves and chili peppers. Vitamin C is also an antioxidant that may help prevent cancer and heart disease. Younger skin is another consequence, as vitamin C is involved in the production of collagen, which is a major part of connective tissue.
• Vitamin K provides protection against hemorrhage. It is especially beneficial for women who have heavy periods as it helps reduce the amount of blood lost. Vitamin K also helps stop bone destruction. Sauce foods that contain vitamin K are anchovies, cloves and chili peppers.
• Niacin from anchovies helps with digestion and normalizes the condition of joints in people suffering from osteoarthritis.
• Thiamine, found in onions and chili peppers, benefits the nervous system and promotes a healthy mindset. It can also help those who suffer from seasickness.

Harm

Despite the fact that the sauce has undoubted benefits, it contains ingredients that can cause allergies. Therefore, people who are allergic to anchovies or gluten should eliminate this sauce from their diet or seek a safe substitute.

Also, the excessive sugar and salt content in some variations of Worcestershire sauce does not allow it to be classified as exclusively useful product. The most important thing is to know when to stop and not overuse it.

Variations

Today there are a large number of variants of Worcestershire sauce on the market, the composition is for every taste. Below are some of them.

• Gluten-free. The popularity of gluten-free diets may be one reason that the American version of Worcestershire sauce is made using distilled white vinegar rather than malt vinegar, which contains gluten.
• Vegetarian. Some versions of the sauce are vegetarian and may not contain anchovies.
• Low in sodium. Lea & Perrins and some other brands make lower sodium versions. They are intended for people with high sodium levels in the blood or for those who do not like very salty sauces.
• Homemade sauce. It's relatively easy to make your own sauce at home, but it does involve a long list of ingredients. But you can experiment and make your own perfect sauce.

Analogues in other countries

IN different countries There are some peculiarities in the production and use of sauce; let’s look at some of them.

• In Denmark, Worcestershire sauce is commonly known as "English sauce".
• The sauce is extremely popular in El Salvador, where many restaurants have bottles of it on every table. More than 120,000 gallons are consumed annually, the highest per capita consumption in the world.
• The American version (Worcestershire sauce in the photo above), unlike the British one, is packaged in a dark bottle with a beige label and wrapped in paper. This practice was a protective measure for bottles in the 19th century, when the product was imported by ship from England.
• Interestingly, the version of the sauce sold in the US differs from the British recipe. It uses distilled white vinegar, not malty. Plus, it has three times the sugar and sodium. This makes the American version of the sauce sweeter and saltier than those sold in the UK and Canada.
• Japan has its own version of the sauce, which, unlike Worcestershire sauce, is completely vegetarian. This sauce is known as "Tonkatsu Sauce" and is most often used as a seasoning for the dish of the same name "Tonkatsu" - fried breaded pork chops. Both the dish and the sauce are believed to have been adopted from English cuisine brought to Japan in the 19th century.

Results

So, we looked at the history of creation, composition, benefits, harm and calorie content of Worcestershire sauce. Now you know how to use it to improve the taste of your favorite dishes.

Worcestershire sauce has English roots and has a unique, unsurpassed aroma and rich sweet and sour taste due to the fact that its main composition includes fish, vinegar and sugar (see photo). It would seem how such ingredients can create and give your dish a lasting and rich aroma? However, you just need to add even one teaspoon of this sauce to the dish - and it will truly sparkle with new colors for you.

Let's try for a moment to plunge into the history of the creation of this masterpiece. There are quite a few legends that tell about the origin of the sauce. One of them tells that one of the English pharmacies in the county of Worcestershire (hence the name of the sauce) was contacted by Lord Marquez Sendi, who had previously worked as a governor in India. From there he brought the recipe, as well as some spices for preparation, and asked the pharmacists to make the mixture according to the existing instructions. But something went wrong, and the lord refused to take this mixture, since, according to him, it was not what he wanted to get. Well, the pharmacists had no choice but to put this mixture in the basement. And only a few years or a few months later, this is where the legends differ from each other, when the pharmacists decided to conduct an audit, they stumbled upon the forgotten sauce. After tasting it, they could not believe their taste. During its stay in the basement, the sauce infused and acquired a tart, sweet and sour taste. Fortunately, pharmacists found the recipe brought by the lord and started producing the sauce. To date, it has received universal approval in many countries around the world.

The sauce is added mainly to fish and meat dishes, and alcoholic drinks such as “Bloody Mary” and “Caesar” cannot do without its participation.

Ingredients of Worcestershire sauce

Worcestershire sauce contains no less than 25 products, some of which vary depending on the country where the sauce is sold. Most of the ingredients are simply incompatible with each other, but this is what gives the sauce its zest and uniqueness.

The following main ingredients are used to prepare the sauce:

• anchovies;
• tomato paste;
• champignon extract;
• port wine;
• curry;
• aspic (fat-free concentrated meat extract);
• lemon juice;
• tarragon extract;
• corn syrup or sugar;
• malt vinegar;
• black molasses or burnt sugar;
• tamarind.

Let's figure out what gives the sauce its sweet and sour taste, besides lemon juice, vinegar and sugar. Is it really necessary to add such a huge amount of spices? Most of the seasonings used in the sauce have a pungent taste and a pungent aftertaste (asafetida, horseradish, Bay leaf, nutmeg, chili pepper, black pepper, allspice, garlic), but they are softened by tamarind, as it adds sourness to the dish.

The latter is an important component of Worcestershire sauce. It is tamarind that gives that sweet and sour taste, which distinguishes it from other sauces. It is a long-lived plant, which is why it grows for a long time. Its fruit consists of pulp and seeds. Sometimes recipes call for the tamarind seed, but only the pulp is edible when the fruit is brown or red-brown in color. The consistency of the pulp is sticky, thick and has a spicy apricot aroma. Tamarind is rich in sugar and acids and is also a source of calcium. If you can't find it, then as a last resort you can replace the tamarind with lemon juice, but the taste will still be different.

I would like to remind you once again that spices play an important role in preparing the sauce. If you do not add at least one of the above ingredients, then, alas, you will not get the amazing taste that Worcestershire sauce has. Chefs all over the world recommend being careful when preparing, observing a sense of proportion in everything, and not adding too much of everything, otherwise the taste will spoil, and this, in turn, threatens to spoil the dish.

Homemade recipe

The recipe for Worcestershire sauce is quite simple and can be prepared even at home. Original recipe No one officially advertises the sauce, but if for some reason you couldn’t find the product on store shelves, then you can prepare it at home, and the taste certainly won’t be much different from the store-bought one.

We offer one of the simplest and best recipes preparing the sauce. To do this, prepare gauze in advance and fold it in several layers (it’s just better to cook some products in a gauze bag).

Now let's move on to the cooking method. To begin, pour 2 tablespoons of acetic acid into a bowl and place the onion in this solution, leave for a few minutes. Then chop finely. Next, chop two cloves of garlic and sprinkle with vinegar. In a gauze bag we put onion, garlic, a cinnamon stick, half a teaspoon each of red and black pepper, cloves and cardamom. At this stage, the prepared gauze pocket needs to be tied quite tightly, because during the cooking process we will periodically wring out this bag. Pour half a glass of soy sauce and acetic acid into a saucepan, pour in one hundred grams of sugar and add tamarind. Pour in some water and put on fire. Boil over low heat for about thirty minutes. Now cut the prepared anchovy into small pieces, put it in a separate bowl, add half a teaspoon of curry there, salt to taste, dilute with pure cold water and mix everything thoroughly. Pour the resulting mass into the pan, where the sauce itself is cooked, and continue cooking.

At the next stage, we transfer the gauze pocket with spices into a glass jar, after turning off the heat. Pour the sauce into it and screw the lid tightly. We wait until the liquid cools completely at room temperature, after which we put the jar in the refrigerator. Wring out the bag daily for a week, then remove the pocket with spices from the jar. Pour the sauce into small bottles and leave it in the refrigerator or some other dark, cool place for storage (this product is easily adapted to home storage conditions).

Use in cooking

The use of Worcestershire sauce in cooking has gained wide popularity among all peoples of the world. It is the most common seasoning in England, which is not surprising. Most often this sauce is used to create:

• meat dishes;
• fish dishes;
• drinks.

The sauce is commonly used as a marinade for meat dishes, such as cutlets, beef tenderloin, carbs, shish kebab, baked chicken, scrambled eggs and bacon, and roast beef. It can even be added to rice, pasta, dumplings, vegetable stew , Caesar salad. Can't do without it and everyone knows alcoholic drink "Bloody Mary". But most of all, the sauce reveals its taste and aroma in the preparation of fish dishes. It is enough to add just a teaspoon of this sauce to ready dish

We would like to draw your attention to the fact that the sauce is contraindicated if you are allergic to seafood or have high stomach acidity. The calorie content of this product is relatively low, and most often it is added to dishes in small quantities, so it can be consumed by everyone, excluding the above contraindications.

What can be replaced?

“What can I replace this sauce with?” – this question very often worries housewives who, for some reason, cannot purchase this product. Some are trying to create its analogues, but finding something similar just won’t work for one simple reason: the sauce has too unique a taste, and the substitute is simply unable to replicate it. Some are trying to use soy sauce as a substitute. Others recommend using balsamic vinegar, a mixture of sauces containing seafood and similar seasonings. But, as culinary experts say, then you get a completely different taste. Therefore, it is better to find an original product, especially since the dish requires very little of it.

The original taste of this sauce cannot be described in words. At least once, prepare a dish with it yourself and appreciate its taste.

Worcestershire or Worcestershire sauce- this is the name traditional recipe English cuisine, which has amazed the world with its rich taste for about 200 years. The original product is produced only at the plant in Worcester under the Lea and Perrins brand, its recipe is strictly secret, and to obtain a unique taste it is aged in barrels for several years. But don’t be upset - you can prepare a sauce that tastes as close as possible to the original at home.

Required Ingredients

Real Worcestershire sauce consists of more than three dozen components, many of which are still not disclosed to the public. According to the recipe adapted to home cooking, you will need the following ingredients:

• shallot;
• mustard seeds, salt - 3 level tablespoons;
• fresh ginger root;
• several cloves of garlic;
• black peppercorns, cloves - a teaspoon;
• a couple of small cinnamon sticks;
• lemon juice or vinegar – 100 ml;
• cardamom, curry, red pepper - half a spoon each;
• soy sauce and water – 100 ml each;
• half a glass of granulated sugar;
• 40 grams of Indian date pulp;
• 2 anchovies.

Step-by-step preparation

To prepare a homemade version of Worcestershire sauce, you must follow the following algorithm:

• vegetables are peeled and finely chopped. Peeled ginger can be grated on a fine grater;
• the crushed ingredients and all the spices (except curry) are placed in gauze, folded in several layers, and tied tightly to form a bag;
• All liquid ingredients are poured into the pan - vinegar, soy sauce, water, all the sugar and date pulp are added. The mass with the bag lowered into it is boiled over low heat for half an hour;
• the anchovy is chopped with a knife, mixed with salt and curry, and put on fire with the other ingredients for 5 minutes;
• remove the mass from the heat, transfer the bag into a glass jar and pour the resulting sauce into it;
• the cooled composition is covered with a lid and sent to infuse in the refrigerator for a week;
• daily stirring is required, the bag is thoroughly wrung out and put back;
• After a week, the spices are thrown away, the resulting sauce is filtered and bottled for further storage.

Shelf life of finished product homemade sauce – up to two months, provided that it is stored in the refrigerator.

Worcestershire sauce video recipe

Making Worcestershire sauce at home takes a lot of time, but the results are worth it. Step by step recipe and that's all necessary ingredients described in this video master class.

What can you replace some of the ingredients with?

Many ingredients included various recipes sauce is extremely difficult to buy in a regular store. Even making a homemade alternative may require some substitutions:

• as a fish ingredient, instead of anchovies, you can use sprat or, as a last resort, ordinary herring;
• fresh ginger is replaced with dried ginger from a pack;
• shallots - onions;
• mustard seeds - powder;
• The main difficulty is the Indian date. It is extremely difficult to find it fresh, but you can look for pressed dried fruits and tamarind paste.

The sauce itself in dishes with classic recipe it is difficult to replace, but variations are possible. Thus, Caesar salad can be used instead of Worcestershire dressing according to the following recipe:

• balsamic vinegar, mustard - a quarter teaspoon each;
• a couple of drops of Thai fish sauce;
• poached egg;
• 2 tablespoons lemon juice and olive oil;
• a drop of Tabasco hot sauce;
• several anchovies;
• salt and pepper.

The poached meat is whipped with mustard, hot sauce and lemon juice, gradually adding oil. Then anchovies, vinegar, and fish sauce are added and the resulting mixture is adjusted to taste.

What dishes does Worcestershire sauce go with?

The spicy and concentrated taste of the sauce requires a subtle sense of proportion - it is added in small quantities, which already gives pronounced and rich flavors. At home, it is eaten in almost any dish.

1. Suitable product for meat ( popular recipes– pork in the oven with peaches, beef tenderloin with onions, chicken baked in sauce), fish, vegetable stew.
2. The sauce is also used as a component of a marinade, for example, for steaks and pork ribs.
3. Worcestershire sauce is an essential ingredient for creating Caesar salad and Bloody Mary cocktail. In Spain and Greece, the component is often found in salad recipes.