Worcestershire sauce

Worcestershire sauce - inevidimka worcestershire sauce a9f4ff7f fe36 4b4f 92f7 37b547504569

Worcestershire sauce, with its intricate blend of ingredients, is a staple in culinary traditions worldwide, known for its unique ability to enhance flavors with just a few drops. This fermented liquid condiment, created in the city of Worcester in Worcestershire, England, in the early 19th century, was developed by pharmacists John Wheeley Lea and William Henry Perrins. The story goes that they were tasked with replicating an Indian sauce for a nobleman but found their initial attempt unpalatable. Stored in a cellar, it was rediscovered months later, having fermented and transformed into a deliciously complex sauce. Traditionally, it’s used in Caesar salads, Bloody Marys, stews, marinades, and as a seasoning for meats and cheeses.

Serves: +10
  • Malt vinegar 500 ml
  • Distilled white vinegar 500 ml
  • Molasses 250 g
  • Sugar 50 g
  • Soy sauce 100 ml
  • Tamarind extract 100 g
  • Shallots 100 g
  • Garlic 20 g
  • Ginger 10 g
  • Horseradish 10 g
  • Anchovies 20 g
  • Chili peppers 5 g
  • Cloves 1 g
  • Cardamom: 1 g
  • Cinnamon stick 1 g
  • Black peppercorns 5 g
  • Salt 10 g
60 minsPrint
  • In a large pot, mix the malt vinegar, white vinegar, and molasses. Stir over low heat until fully blended.
  • Stir in the sugar, soy sauce, and tamarind extract until the sugar dissolves.
  • Add the shallots, garlic, ginger, horseradish, anchovies, chili peppers, cloves, cardamom, cinnamon stick, black peppercorns, and salt to the pot.
  • Bring the mixture to a simmer and cook for about 2-3 hours, uncovered, allowing it to reduce by about half. Stir occasionally to ensure even cooking and to prevent sticking.
  • Let the sauce cool down, then strain it through a fine mesh sieve or cheesecloth into a clean pot, pressing on the solids to extract as much liquid as possible.
  • Transfer the strained sauce into sterilized bottles. Seal the bottles tightly.
  • Store the bottled sauce in a cool, dark place for at least two months before using. The sauce will continue to develop its flavors over time.

Storage Tips

Once opened, Worcestershire sauce should be stored in the refrigerator to maintain its quality, where it can last for several years due to its high vinegar content, which acts as a natural preservative.

Useful Properties of the Main Ingredient

Vinegar, the base of Worcestershire sauce, has several health benefits, including antimicrobial properties and the potential to help control blood sugar levels. It’s also a key ingredient in the fermentation process, contributing to the sauce’s distinct flavor and longevity.

Interesting Facts

  • The exact recipe for Lea & Perrins Worcestershire sauce remains a closely guarded secret, with only a few people knowing the complete recipe.
  • Worcestershire sauce was initially sold as both a condiment and a digestive agent, reflecting its medicinal origins.
  • The sauce has become a global phenomenon, used in various cuisines beyond British, including American, Canadian, and even Japanese dishes like Takoyaki.

This recipe provides a simplified version of making Worcestershire sauce at home, capturing the essence of the traditional sauce with a blend of flavorful ingredients and a touch of fermentation.

Share to friends
( No ratings yet )
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: