How to Make Worcestershire sauce

How to Make Worcestershire sauce - 1 49
  • Anchovies (minced): 50g
  • Distilled white vinegar: 100g
  • Soy sauce: 50g
  • Tamarind paste: 30g
  • Brown sugar: 25g
  • Garlic (minced): 10g
  • Onion (minced): 10g
  • Salt: 5g
  • Water: 250ml
  • Ground cloves: 1g
  • Cayenne pepper: 1g
Per serving
Calories: 100 kcal
Proteins: 2 g
Fats: 0.1 g
Carbohydrates: 25 g
60 minsPrint
  • In a saucepan, combine the minced anchovies, distilled white vinegar, soy sauce, tamarind paste, brown sugar, minced garlic, minced onion, and salt. Stir well to mix the ingredients.
  • Add the water to the saucepan and bring the mixture to a simmer over medium heat.
  • Once the mixture is simmering, reduce the heat to low and let it cook for about 30 minutes, allowing the flavors to meld together.
  • After 30 minutes, add the ground cloves and cayenne pepper to the sauce. Stir and continue to simmer for an additional 15 minutes.
  • Remove the saucepan from the heat and let the Worcestershire sauce cool down to room temperature.
  • Once cooled, strain the sauce through a fine-mesh sieve into a clean container. Press down on the solids to extract all the liquid.
  • Transfer the strained Worcestershire sauce to a bottle or jar with a tight-fitting lid. Store it in the refrigerator for up to 2 months.

Worcestershire sauce is a versatile condiment that enhances the flavor of various dishes. It is commonly used as a seasoning for meats, such as steak, burgers, and grilled chicken. It can also be used in marinades, salad dressings, and Bloody Mary cocktails. Additionally, it adds depth of flavor to stews, soups, and gravies.

Worcestershire sauce is a complex and savory brown sauce that originated in the United Kingdom. Its umami-rich flavor, derived from the combination of anchovies, tamarind, and spices, makes it a popular choice for enhancing the taste of various dishes. Its versatility in both cooking and as a condiment has made it a staple in many kitchens worldwide.

Facts about the sauce:

  1. The exact origin of Worcestershire sauce is attributed to chemists John Wheeley Lea and William Henry Perrins in the early 19th century. They created it as a result of an experiment gone wrong but later found it to be delicious.
  2. The recipe for Worcestershire sauce is a closely guarded secret, and different manufacturers may have slight variations in their formulations.
  3. The sauce is aged for a certain period to allow the flavors to develop fully before it is bottled and sold.
  4. Worcestershire sauce has become an essential ingredient in many classic cocktail recipes, such as the Bloody Mary and Caesar.
  5. Despite its popularity, Worcestershire sauce is not vegan-friendly due to the inclusion of anchovies as a main ingredient. However, some vegetarian and vegan alternatives are available on the market.
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