Worcester sauce - the best recipes. How to make Worcestershire Sauce. Worcestershire sauce. What is it eaten with

Without spices, food would be rather boring, because these spicy ingredients manage to make something amazing even from a banal dish. Of all the additives, fragrant liquid mixtures won the greatest appreciation of gourmets, among which a special passion was noted for the Worcester sauce seasoning. This gray cardinal of cooking is shrouded in a veil of secrecy regarding the technology of its production, but it is known that it contains over 20 components.

Origin story

The sour-sweet, spicy and very rich taste of this product was able to quickly put together a whole army of fans. And the history of this British product with Indian roots began in 1835 in one of the towns in England called Warchester, which is why, in fact, in the end this seasoning got its second name - Worcestershire sauce.

At the request of one of the local lords, a couple of apothecaries were to prepare several liquid additives to dishes based on Bengali cuisine. The order was completed and part of it was successfully sold, however, the keg with the main batch emitted such a murderous amber that it was sealed and sent from the shop further away to the warehouse, where it lay due to forgetfulness for the next couple of years.

After this time, the smelly mixture acquired a magnificent aroma and an incomparable burning taste, and the owners of the barrel could not help but take advantage of this chance and put up for sale an exotic product that was literally swept off the shelves in the blink of an eye.

Secret behind seven seals

This is how Worcestershire sauce began its journey around the world, the recipe of which is still kept in the strictest confidence.

However, despite the contrived mystery, over time, it was still possible to expose the main part of the ingredients included in it, and even choose their ideal proportions, but the original production technology is kept behind seven locks, so you can only experiment with these 25 products, including:

Purified water - 3000 ml;
Walnut extract -190g;
Allspice - 4 g;
Burnt sugar - 19 g;
Celery greens - 80 g;
Curry powder - 100g;
Fat-free broth concentrate - 70 g;
Ginger root - 1 g;
Horseradish root - 40 g;
Lavrushka - 1 g;
Lemon - 190 g;
Meat extract - 80 g;
Nutmeg - 4 g;
Ground pepper - 80g;
Port wine or dessert wine - 760 ml;
Spicy anchovy - 190g;
Sugar - 230 g;
Malt vinegar 10% - 2300 ml;
Salt - 230 g;
Tamarind paste - 570 g;
Tomato paste -950 g;
Chili pepper extract - 340 g;
Chili peppers - 1 g;
Mushroom extract - 570g;
Tarragon extract - 10 g;

Most importantly, the minimum portion of the preparation of such a sauce, taking into account the proportions, is not much, not little, but as much as 10 kg! And he must have at least two years of exposure.

However, the world is not without good people, and culinary explorers still managed to invent a method for making this sauce, adapting it for home cooking.

Making Worcestershire Sauce at Home

Ingredients

- 1 PC. + -
- 2 tbsp. + -
Cloves - 1 tsp + -
- 1 tsp + -
Curry - 1/2 tsp + -
cardamom powder- 1/2 tsp + -
Cinnamon powder - 1/2 tsp + -
Red hot pepper powder- 1/2 tsp + -
- 1 head + -
- 1 tsp + -
- taste + -
- 100 g + -
- 125 ml + -
- 2 cloves + -
- 2 tbsp. l. + -
Tamarind paste - 1/2 - 1 tbsp. l. + -

Cooking

The main rule in cooking this sauce is a sense of proportion, there are no “about” and “approximately” for this recipe. There is also one more nuance for home cooking according to this recipe: naturally, we will not insist on it for 2 years, but we will limit ourselves to a week. So let's get started.

With so many products, it's easy to get lost. However, you should not be afraid, everything will work out perfectly for us. First of all, we need to peel the onion from the husk and pour it with acetic acid for 30 minutes.
After the allotted time, we extract the teary vegetable from the essence and cut into small cubes. We also clean the garlic cloves, pass through a press and lightly flavor with vinegar.
For the next process, we need a decent piece of gauze, which we need to fold several times. In the center of the fabric square we lay out garlic and onions, red and black peppers, cardamom with ginger and cloves, after which we collect the edges of the gauze together, and tie our spices so that it looks like a bag.
Now we take a small saucepan and define our gauze bundle with spices into it, and then pour vinegar and soy sauce into it, diluting them with a little water, and also add sugar and put tamarind. Cook on low heat for about 30 minutes.
While our brew is languishing on the stove, we will begin to cut the anchovy into small pieces, after which we mix it with curry and salt, and add some water to make a thin mass, which we need to pour into the saucepan to the general composition and now we continue to cook together until the allotted half hour ends.
When the cooking time comes to an end, and the broth cools down a bit, we need to transfer the bag into the prepared clean jar and pour the sauce there. Then close the glass tightly and send it to the refrigerator.
During the week, we will need to periodically open the vessel and squeeze the gauze compress with spices in order to extract all the goodies from it into our Worcester seasoning, and after 7 days we completely throw out the bag.
Now you can pour the contents of the jar into smaller containers and use. The sauce must be kept refrigerated.

Worcester seasoning turns out to be very concentrated and has a rather sharp, rich taste, which is why it is not poured into the dish in liters, but literally anointed drop by drop - 2-7 per serving.

This seasoning is used for fish and meat marinade. And the English version of the well-known Caesar salad is not complete without half a spoon of this delicious splendor. Plus, it is even added to the Bloody Mary cocktail.

What can be replaced

Today, you can buy almost everything in stores, and getting, for example, exotic tamarind paste or soy sauce is not difficult. However, there may still be snags with products, but do not give up halfway through the planned culinary sculpture because of this. Everything will be fixed and replaced.

So, if it is not possible to find anchovies, then you can easily take sprat or even herring instead. The same tamarind can be equivalently replaced with lemon juice. Yes, even soy sauce has its own substitute, the role of which is perfectly played by apple cider vinegar.

If the products can still be selected somehow, then the Worcester sauce itself can hardly be replaced with something similar, because this product is so original in taste and recipe that no other product can compare with it.

Worcester, Worcester, Worcestershire - all these are the names of a popular sweet and sour sauce created in Great Britain in the 30s of the 19th century, thanks to a recipe brought from India by Lord Sandys. Today, Worcester sauce is produced by world-famous brand companies such as Heinz, Cajun Power, Lea & Perrins and French "s. You can buy ready-made sauce or its analogues in supermarkets such as Auchan or Azbuka Vkusa (Price: 350-500 rubles . in the cities of Moscow, Astana, Minsk, Kyiv, etc.) An alternative is a homemade fragrant sauce, the best analogue of a store-bought one! So, we bring to your attention several recipes for Worcestershire sauce.

How to make classic Worcestershire sauce at home: recipe with photo

The traditional composition of Worcestershire sauce includes many ingredients. It is very important to carefully observe the proportions of the products and not deviate a single step from the requirements prescribed in the instructions.

Required Ingredients:

white onion - 1 pc.
shallots - 4 heads
garlic - 2 cloves
tamarind - 0.25 tbsp
sardelles or anchovies - 1 pc.
grated ginger - 3 tsp
allspice peas - 3 tsp
ground black pepper - 1/2 tsp
curry - 1/2 tsp
aspic - 1 tsp
bay leaf - 3-5 pieces
nutmeg - 1 tsp
chili pepper - 4 pcs
sugar - 100 gr
malt sauce - 125 ml
water - 110 ml
salt - 3 tbsp
lemon juice - 3 tbsp
horseradish - 1 piece
celery (root) - 1 pc.
tarragon - 1/2 tsp
asafoetida - 20 gr
black molasses (molasses) or burnt sugar - 5 tbsp

Step-by-step instruction

Dip the peeled onion into the vinegar solution and leave it there for 10-15 minutes. Then finely chop and combine with chopped garlic and shallots.
Place the garlic-onion mixture in a cheesecloth bag. Add all peppers, ginger and nutmeg powder. Tie well so that the contents do not fall out.
Pour malt sauce and lemon juice into a saucepan, add tamarind, sugar and molasses. Add some water and put on medium heat. Warm up for half an hour.
Separately combine curry, chopped anchovy and remaining ingredients. Lightly salt and pour into the main sauce. Reduce heat to low and simmer for 15 minutes.
Put the gauze bag in a glass jar. Pour hot sauce into it and close the lid tightly. Cool well and then refrigerate for a week. Squeeze the bag daily.
After 7-8 days, remove the bag, strain the finished sauce, pour into small bottles and send to a cool, well-ventilated place for storage.

Worcestershire sauce: a recipe from Hector Jimenez-Bravo

The celebrity chef and popular TV presenter offers an easier version of Worcestershire sauce and advises how to cook it at home.

Required Ingredients:

white onion - 1 pc.
ginger root - 30 gr
garlic - 3 cloves
anchovies - 1-2 pieces
mustard beans - 3 tbsp
curry - 10 gr
black peppercorns - 15 gr
ground cinnamon - 10 gr
salt - 3 tbsp
cayenne pepper - 10 gr
cardamom - 0.5 tsp
vinegar - 2 tbsp
cloves - 1 tsp
sugar - 4 tbsp
soy sauce - 125 ml
tamarind - 1/4 tbsp
water - 10 ml

Step-by-step instruction

Peel the onion, soak for 30 minutes in vinegar and water, then chop finely. Pass the garlic through a crusher.
Fold the sterile gauze in several layers. Top with onions, garlic, peppers, mustard seeds, cloves, ginger, cardamom and cinnamon. Pack the ingredients carefully and tie them up so they don't fall out.
Pour soy sauce, vinegar and water into a fireproof container. Add tamarind, sugar and put on fire. Bring the composition to a boil and cook over low heat for about half an hour.
Then add anchovies, salt, water and curry to the pan. Boil for 1-2 minutes, remove from the stove and cool.
Place a bag of spices in a glass vessel and pour hot sauce into it. Seal with a plastic lid and refrigerate. Squeeze the bag once a day, and mix the liquid well.
After a week, remove the spices, strain the finished product, pour into bottles and serve with meat and fish dishes.

What is Simple Worcester Sauce: Recipe with Photo

Some progressive culinary specialists have slightly changed the composition of the traditional Worcestershire sauce, adapting it to modern life and home cooking.

Required Ingredients:

brown vinegar - 500 ml
shallots - 2 heads
garlic - 2 cloves
anchovies - 2 tbsp
finely crushed walnut - 3 tbsp
spicy ketchup - 3 tbsp
soy sauce - 2 tbsp

Step-by-step instruction

Rinse shallots, dry, finely chop and put in an enamel pan.
First add salt, garlic, nuts and chopped anchovies. Then pour in soy sauce, ketchup and vinegar and mix everything very well.
Transfer the semi-finished product to a glass jar, tightly close the lid and insist in the refrigerator for at least two weeks. A necessary condition is to shake the mixture thoroughly twice a day, but do not open.
At the end of the term, drain and pour into small bottles.

How to replace Worcestershire sauce: an analog version

Not all stores sell products that make Worcestershire sauce. The recipe includes a lot of items that are unusual for Slavic cuisine. Cooks offer to replace the exotic with simpler and more familiar products.

Required Ingredients:

onion - 1 pc.
sprat - 2 pcs
garlic - 3 cloves
table vinegar - 2 tbsp
soy sauce - 150 ml
granulated sugar - 100 gr
water - 2 tbsp
tomato paste - 2 tbsp
cinnamon, ginger, cardamom, red pepper - 1/2 tsp each

Step-by-step instruction

Peel the onion, chop and marinate in vinegar for half an hour.
Then mix with chopped garlic, spices and salt. Place in a linen bag and tie.
Pour vinegar, water and soy sauce into a saucepan, add sugar and mix. Put on a burner with medium heat and boil for 23-25 minutes. When the mass thickens, put the tomato paste and remove from the stove after 10 minutes.
Finely chop the sprat fillet and mix with salt. Add to sauce base and bring to a boil.
Pour the hot thick mixture into a glass jar, where there is already a bag with onions and spices, close the lid and refrigerate. Every day for a week, squeeze the bag and shake the sauce.
After 7 days, drain, pour into small containers and store in a cold place.

Now you are privy to the secret recipes for Worcestershire sauce, and you also know what to replace it with.

Worcestershire sauce (Worchester) is a sweet and sour fermented English sauce, named after the county of Worcestershire. It is a spicy, highly concentrated seasoning that resembles a thick liquid, the recipe for which is kept in the strictest confidence. The sauce is served with boiled and fried fish, stews, bacon with scrambled eggs, roast beef, stew. Neither the Bloody Mary cocktail nor the Caesar salad can do without it.

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

History of occurrence

The original ingredients of the English sauce were brought in the form of spices from India in the 19th century. After delivering the spices, Lord Marcus Sandy persuaded the local grocers to prepare a mixture of them according to an individually invented recipe. However, the partners doubted the result, because 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 found that the mixture had a fishy smell and a sharp, vinegary taste that discouraged eating. However, ironically, by accident or not, the barrel of sauce ended up in the basement, where it lay for 2 years. When it was opened, to the surprise of the culinary experts, there was a spicy spice in front of them with an 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 of carbohydrates. According to the classic version of the recipe, the composition of the traditional British liquid seasoning includes: water, nutmeg, curry, horseradish, garlic, ginger, table vinegar, onion, tarragon, bay leaf, a mixture of peppers, anchovies, tamarind, celery, asafoetida, aspic, lemon juice. Despite the well-known exact composition of the sauce, culinary specialists to this day have not been able to repeat its original taste.

It is interesting that the real Worcester before bottling and going on sale, aged in the basement for 3-4 years in oak barrels. It enhances its taste. Due to the concentrated composition, the consumption of the sauce is minimal, which makes it economical to use. To improve the taste of the dish, just 3-5 drops of the product are enough.

Classic cooking option

Worcestershire sauce, with all the desire, culinary skill and the accuracy of the choice of the original ingredients, cannot be made at home on your own. However, it is quite possible to prepare a seasoning that resembles an English concentrate. It should be borne in mind that this is a long, laborious process that takes 2 weeks.

Worcestershire sauce

Ingredients:

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

Cooking steps:

Peel the garlic, sprinkle with vinegar, chop.
Separate the onion from the husk, marinate for 2 minutes.
Place cloves, cardamom, cinnamon, pepper, mustard, ginger, garlic and onion in a gauze bag, tie tightly.
Mix soy sauce, vinegar and water, pour into a saucepan, add chopped tamarind, add sugar. Place a bag in the spicy mixture, boil for 30 minutes over low heat.
Chop anchovy fillets, salt, combine with curry, add to vinegar-soy solution.
After half an hour, turn off the heat, remove the bag into a glass jar, where to drain the contents of the pan, leave to cool, then place in the refrigerator. Every day, take out gauze with spices and squeeze the sauce a little. Do this procedure for 14 days. After 2 weeks, discard the bag, and pour the finished homemade Worcester into glass bottles and store in the refrigerator.

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 that has gained wide popularity among consumers is Caesar salad. 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 Thai fish sauce and balsamic vinegar.

Where to add and what to eat

The original Worcestershire sauce is produced exclusively under the Lea & Perrins brand. This is the only recipe owner who first created it. The Lea&Perrins brand is currently owned by the Heinz Company. Worchester analogues 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 onion, black pepper, asafoetida, tamarind. However, the taste of such a 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 sauce as a condiment for:

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

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

Benefit and harm

At present, due to the secrecy of the recipe, the therapeutic effect of the use of the product has not been fully determined. At the same time, its chemical composition is known, which is represented by vitamin B2, PP, potassium, calcium, magnesium, iron, phosphorus, sodium. 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, heart attacks, stimulates appetite.

Seasoning has a sedative effect on the body. It relieves headaches, normalizes sleep, relieves fatigue and irritation. In addition, the product relieves tension, tissue edema, PMS, muscle spasms, helps with constipation, increases blood flow in the vessels.

Worcester is contraindicated in case of increased acidity of the stomach, allergies to seafood, obesity, diabetes, ulcers and gastritis. Store-bought sauce should be stored in a dark, cool place for no more than 1 year, and self-made “homemade” sauce - 4 days. The Worcester product is made not only in England, it is produced in North America, Japan, Brazil, Canada, USA, Australia.

Interestingly, he acquired a second home in China, which is why he received the unspoken name - Shanghai sauce. In order not to purchase a fake, you should carefully read the composition of the product prescribed on the label. The presence of soy indicates the falsification of the goods. In a real Worcester, this ingredient should not be.

Conclusion

Worcestershire sauce is a traditional liquid seasoning of English origin, served with meat, fish and vegetable dishes. It is a spicy, canned product made with over 20 ingredients. In Anglo-Saxon cuisine, it plays the role of soy sauce and teriyaki at the same time. Due to the rich sweet and sour taste, it diversifies the gastronomic bouquet of any dish. For filling one serving, as a rule, only 3 drops are enough.

This sauce is available under two brands "Lea & Perrins" and "Heinz". It is futile to try to prepare the original yourself. It's impossible. The technology and recipe for the production of Worcester are kept in the strictest confidence for more than two centuries. The finished product is subject to noble aging (ripening) under conditions specially created in the cellars of the Lea & Perrins factory. Due 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 an ongoing basis more than 10 drops per dose, otherwise you can cause an exacerbation of gastrointestinal diseases, get heartburn. In moderation, the product stimulates the secretion of the glands of the digestive tract, normalizes the state of the nervous system, relieves foci of pain, and relieves spasms.

Perhaps one of the most legendary English sauces is Worcestershire, or Worcestershire, the recipe of which I will share today. Not so long ago, I talked about the preparation of Caesar salad, and there you can’t do without this sauce.

I like to experiment, so one day I asked myself: how can I replace the store-bought one, and can I cook it myself? Although not immediately, but the answer was found on the Internet. It turns out that there is a recipe, and it is in front of you.

Worcestershire sauce - homemade recipe

For a long time it was believed that it was impossible to make sauce at home - the recipe was too complicated. Classic Worcestershire sauce contains a huge amount of ingredients and is quite troublesome to prepare.

Firstly, the concentration of ingredients in the sauce invented by English pharmacists is carefully calculated. In addition, the actual preparation of the Worcester seasoning is still a secret. And thirdly, factory-made sauce is put into the fermentation process for two whole years, and only then, after adding preservatives, it is bottled.

But ... even if not quite according to the original recipe, the housewives learned how to do it. We adapted the recipe to modern conditions and practically repeated the original taste of the sauce.

So, you've made up your mind and you're ready to work hard.

You will need:

Onion - 1 pc.
Ginger - 1 root.
Mustard, seeds - 3 tbsp. spoons. (can be replaced with powder).
Garlic - 2 cloves.
Red hot pepper - half a teaspoon.
Black pepper, peas - 1 teaspoon.
Cinnamon - 1-2 sticks (3 centimeters).
Cardamom - half a teaspoon.
Vinegar (any) - half a glass (replace with lemon juice if desired).
Cloves - 1 teaspoon.
Soy sauce - half a glass of any.
Sugar - half a glass.
Curry - half a teaspoon.
Anchovies - 2 pcs.
Tamarind (pulp) - a quarter cup.
Salt - 3 tablespoons.
Water - half a glass.

How to cook:

Finely chop the onion, garlic and ginger (rub on a grater). Cut the anchovies.
In a gauze bag (two layers of gauze), put the onion, garlic, both types of pepper, mustard, ginger, cardamom and cinnamon.
Tie a bag, or sew it up, and put it in a saucepan. Pour in soy sauce and vinegar, add sugar and tamarind.
Bring the mixture to a boil and reduce the heat to the lowest possible. Leave to boil quietly for 40-45 minutes. Don't digest!
Pour water into a separate bowl, add curry, anchovies and salt the mixture. Pour into a saucepan and immediately remove from heat.
Cool naturally, pour into a glass jar, preferably with a wide mouth.

Send the jar to the refrigerator to brew. Be patient, because it will take two whole weeks. Shake the future sauce in the bottle every day or two. When mixing, always take out the bag and squeeze it into a jar (do not mix it up, you need to squeeze it into a jar, into the infused sauce).

After two weeks, remove the jar from the refrigerator, wring out the bag for the last time and throw it away, completely, if you don’t understand, in the trash.
Pour the finished Worcestershire sauce into a bottle (if you find it from a real Worcestershire sauce, then generally class)! Then guests can not admit that this is the work of your hands.
And maybe, and vice versa, boast.

History of the origin of the sauce

Although the fame of Worcestershire sauce has spread around the world, and the age is decent, after all, 170 years, the secret of the origin of the recipe is unknown. They say that Lord Marques Sandys, having gone on a well-deserved rest, in 1837 returned to his homeland, to England, to the county of Worcestershire, from Bengal, where he served as a local governor for many years.

Over the years, he had become accustomed to spicy and spicy oriental cuisine, and he did not want to change his habits at all. Still would! Traditional English cuisine in those days was insipid, boring and rather monotonous.

Leaving India, the lord wrote down one of the sauce recipes that he especially liked. In England, Sandys approached two apothecaries with a request to prepare his favorite dressing according to this recipe. You may be surprised now, but at that time pharmacies not only sold medicines, but also made various drinks, for example, lemonade - so the lord turned to the address.

The pharmacists prepared the sauce, but apparently they messed up something, the mixture came out so unappetizing in taste and smell that the lord refused to pay for the order. The frustrated pharmacists shoved the jars into the basement and forgot about them for a long time.

Several months have passed. One day, pharmacists were cleaning the basement, found forgotten jars and decided to try it once.

We tried it and were amazed! After a long exposure, the sauce acquired a surprisingly delicious taste! In addition, the lord's recipe was preserved, and enterprising pharmacists decided to start production. This is how the famous Worcestershire sauce was born.

The British quickly tasted the delicious sauce, appreciated it, and soon it became known in the world.
In China, it rivals soy sauce and is the most popular marinade. Americans add it to beans, meat dishes and hamburgers. Europeans - Greeks and Spaniards - love to season salads. What about the famous Caesar salad? Without it, he will lose his zest! The sauce turned out to be literally universal - it is ideal for any dishes.

Did you know that the famous Bloody Mary cocktail owes its love to Worcester sauce? In 1912, a few drops of it, added to vodka mixed with tomato juice, made the cocktail a legendary drink, no less famous than the sauce itself.

The advantage of the seasoning is that it is economical to use due to the concentrated taste. A few drops are enough, and the dish will acquire a unique taste.

Think about making Worcestershire sauce according to this recipe, then share your impressions, friends, okay? I know that onions can be replaced with shallots, but I have not tried it. Dried tamarind pulp can be found in large supermarkets, although not easily, I confess. With love and respect… Galina Nekrasova.

Worcestershire sauce, also called Worcestershire sauce, is the most famous English condiment. It received its name from the county of Worcestershire, where it was first created more than 170 years ago.

It is considered one of the most mysterious culinary spices, since until now its recipe is known only to manufacturers. The British know how to keep secrets and the traditions of preparing this spicy dressing are kept a strict secret.

The composition and features of the preparation of the original Worcestershire sauce

The composition of the original version is known, it includes more than 25 ingredients. Here is some of them:

Vinegar malt;
Water;
Anchovies;
Shallot;
Curry;
Horseradish;
A mixture of peppers: allspice, chili, black;
Ginger;
Garlic;
Tamarind;
Celery;
Lemon juice;
Nutmeg;
Tarragon;
Bay leaf;
Asafoetida;
Aspic (meat extract).

But, even knowing the exact composition, it will not be possible to repeat the original taste.

Authentic Worcestershire sauce matures in special oak barrels in the production cellars for more than three years. And only then it is bottled, delivered to restaurants and supermarkets.

According to legend, the first attempt to create a seasoning was unsuccessful, the customer did not like the taste. But the prototype was forgotten in the cellar and accidentally found a few years later, having tried it, they were amazed at the combination of tastes and aroma in it.

Meanwhile, the sauce is incredibly popular with chefs around the world. Due to its concentrated composition, it is economical to use.

Sometimes a few drops per dish are enough. It's more of a condiment than a condiment.

Worcestershire sauce favorably emphasizes the taste of fish, meat dishes, salads, is part of the famous Caesar sauce and Bloody Mary.

homemade worcester sauce recipe

Ingredients	Quantity
Vinegar -	2 glasses
Soy sauce -	0.5 cup
Sugar -	0.5 cup
Water -	0.5 cup
Onion -	1 PC.
Garlic -	2 tooth
Seasoning cardamom -	0.5 tsp
Seasoning curry -	0.5 tsp
Anchovies -	2 pcs.
Salt -	3 art. spoons
Black peppercorns -	1 teaspoon
Cinnamon -	2 sticks
Red pepper -	0.5 tsp
Ginger -	1 root
Carnation -	1 tsp
Tamarind -	0.25 cup
Mustard seeds -	3 art. spoons
Time for preparing: 20160 minutes	Calories per 100 grams: 87 kcal

So, it is impossible to repeat Worcestershire sauce on your own. But to prepare a seasoning that is suitable for replacement is quite realistic. Although this process is long and laborious.

Cooking steps:

Marinate the onion in vinegar for 2 minutes;

Sprinkle with vinegar and chop the garlic;

Take a gauze bag or a piece of gauze in two layers, where, along with garlic and onions, place pepper, mustard, ginger, cloves, cardamom and cinnamon. Tie gauze tightly;

Pour water mixed with vinegar and soy sauce into a saucepan, place a bag there, add sugar and chopped tamarind;

While the pan is simmering over low heat for half an hour, finely chop the anchovy fillets, combine with curry, salt, add water. Stir everything, pour into a boiling mixture;

After 30 minutes, turn off the heat, drain the contents of the pan into a glass container. Put the gauze bag in the same place;

After cooling, keep the jar in the refrigerator. Every day, take out gauze with spices, squeeze it into the sauce, and put it back. Do this for two weeks;

After two weeks, you can throw away the gauze and pour the finished product into glass bottles. Keep cold.

This recipe is considered a classic in home cooking. However, there are variations.

One version of the recipe uses lemon juice instead of vinegar. And in another version, sprat is put instead of anchovy.

Substitute for Worcestershire Sauce in a Caesar Salad

Caesar salad is a favorite of many. The secret of its success is in the recipe for a special dressing, which in the original version necessarily includes Worcestershire sauce.

But you can cook a dish without this ingredient if you replace the seasoning with a mixture of balsamic vinegar and Thai fish sauce.

The process of creating a salad includes two stages: first, the dressing sauce is prepared, then the dish itself.

Dressing Ingredients:

Egg - 1 pc., Remove from the refrigerator in advance;
Natural olive oil - 3 tbsp. spoons;
Balsamic vinegar - 0.25 tsp;
Thai fish sauce - 2-3 drops;
Mustard - 0.25 st. spoons;
Anchovies - 3-4 pieces;
Lemon juice - 2 tbsp. spoons;
Tabasco - 1 drop;
Salt, ground pepper.

How to make Caesar salad dressing:

Boil an egg without a shell for a few seconds - you get poached;
Put the egg in a bowl and beat with lemon juice, tabasco and mustard, pouring in olive oil in the process. Get the consistency of mayonnaise;
Cut anchovies. They are sometimes replaced with spicy salted sprats in the amount of two pieces. Add to dressing, beat again with a blender;
At the end, add balsamic vinegar and a few drops of Thai sauce, salt and pepper the dressing.

Now that you have an incredibly tasty dressing, we suggest you make the salad itself.

Caesar salad ingredients:

Chicken fillet - 300 g;
Romaine lettuce - a bunch;
Cherry tomatoes - 10 pcs;
Long loaf for croutons - 4 slices, cut off the crust;
Garlic - a couple of cloves;
Natural olive oil - 2 tbsp. spoons;
Previously prepared salad dressing;
Pepper, salt.

Preparing a popular salad:

Lightly fry the fillet, then bake in the oven, cool, cut into slices;
Prepare garlic oil in advance - chop the garlic and put in olive oil for an hour, let it brew;
Fry the loaf in a pan in garlic oil, pre-cut into cubes. Salt and pepper, dry in the oven for 5 minutes;
Rinse the lettuce leaves, cut the tomatoes in halves;
Put the green salad on a large plate and put the chicken on top, pour over everything with balsamic vinegar dressing, decorate with cherry halves;
Lay out the croutons before serving.

Despite the opinion that it is unrealistic to cook Worcestershire sauce in the home kitchen, it is possible to find a replacement for it. The main thing is not to be afraid to experiment.