Worcestershire sauce: photo, composition, recipe at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauce is the finishing note in the cooking process, thanks to which any dish will sparkle with a bouquet of unforgettable taste experiences. "Worcestershire" - a savory and spicy sauce, the basis of many world-famous recipes. This article presents the history of creation and the original composition of Worcestershire sauce, as well as the most popular recipes for dishes with this dressing.

How did this famous seasoning come about

Worcestershire sauce, like many other ingenious inventions, was brought to its current taste through trial and error. It was first prepared in 1835 in the eponymous city of Worcester (England). By the way, he has Indian roots. According to historical reports, the English lord, having returned to his homeland after a long stay in Bengal, ordered sauce from local pharmacists John Lee and William Perrins, which he fell in love with while in India. Trying to develop a vinegar-based dressing recipe, the partners considered the first batch unsuccessful and sent it tocellar, continuing to work on improving the taste. Some time later, one of the bottles of the "unsuccessful batch" was uncorked. Apothecaries were amazed at the multifaceted, unique taste of aged sauce. Thus, the fermentation process formed the basis of Worcestershire.

In 1837, the sauce went on sale. To promote their invention, the partners supplied the sauce to British passenger ships as a spicy dressing for steaks. In 1839, Worcestershire sauce was first brought to New York, starting a new page in the history of the world-famous dressing. In 1876, Lea & Perrins lost the sole use of the name WORCESTERSHIRE SAUCE, after which other manufacturers of similar sauces began to use this name.

Original composition of Worcestershire sauce

Worcestershire is a fermented condiment made with m alt vinegar and a unique bouquet of spices. In order to get a fermented sauce that can give an unforgettable taste to a juicy steak, it will take at least 18 months. "Worcestershire" follows the tradition of making fermented fish sauce, known as far back as ancient Rome. No company producing this dressing fully discloses the recipe. Traditionally, Worcestershire sauce contains vinegar, anchovies, tamarind extract, lemon balm, onion, garlic, sugar and s alt. Some variations may contain lemons, pickles, currants, apples, plums.

New varietiessauce

Fashion for a he althy lifestyle and proper nutrition led to the emergence of new varieties of sauces:

• Gluten free sauce. The base of Worcestershire is m alt sauce, a fermented product of barley, which suggests the presence of gluten. The popularity of the gluten-free diet has led to the introduction of a gluten-free wine vinegar sauce.
• Vegan Worcestershire Sauce. The vegan variety of the famous sauce is based on a recipe that excludes anchovies.

Recipe

The recipe for homemade Worcestershire sauce is simple, but requires some effort to gather all the necessary ingredients.

To prepare the sauce you will need the following products:

• 50ml olive oil;
• 2 medium onions (preferably sweet varieties);
• tamarind paste - 3 tablespoons (it is believed that this African seasoning can be replaced with mango powder or lemon juice);
• 30 grams minced ginger;
• 1, 5-2 heads of garlic;
• red hot pepper - 2 pods (remove seeds);
• 50 grams anchovies;
• 25 grams of tomato paste;
• 125ml corn syrup;
• 1 bunch of lemon balm;
• 3 cups of vinegar;
• 1 glass of dark beer;
• ½ glass of orange juice;
• 500ml water;
• 1 lemon.

Spices: freshly ground black pepper, cloves.

Preparation: heat olive oil in a deep frying pan, fry the onionuntil soft. Add tamarind paste, garlic, ginger and hot peppers, fry over medium heat for about five minutes. Grind anchovies, send to the pan, mix. Add the rest of the ingredients, bring to a boil, reduce heat, and simmer, stirring occasionally. It takes about 5 hours to prepare the sauce, it must be brought to a thicker consistency on fire. If the liquid begins to flow down the sides of the dish, the Worcestershire is ready. After cooling completely, strain the sauce and bottle it.

Caesar salad

"Caesar" is perhaps the most popular, famous and beloved salad of all. It is prepared in almost all restaurants in all countries of the world. Few people know that the name "Caesar" is due to the sauce of the same name, which is used to dress all the components of the salad. It is this sauce that is the basis of the world-famous recipe, it is what makes a Caesar salad set of simple products. An authentic dressing recipe is impossible without Worcestershire sauce.

To make a classic Caesar salad, you will need the following ingredients:

• Olive oil.
• A few cloves of garlic.
• White bread, preferably from yesterday.
• 250 grams of parmesan cheese.
• One egg yolk.
• Table spoon of lemon juice.
• Anchovies (4-6 carcasses).
• Worcestershire sauce (add to taste).
• Romaine lettuce (tender inner leaves are best).

Spices:s alt, pepper to taste.

Cooking. To prepare spicy garlic croutons, add well-chopped garlic to three tablespoons of olive oil, grind this mixture through a fine sieve. Cut the bread into small squares (1 cm x 1 cm), season with garlic butter, s alt and pepper, sprinkle with two tablespoons of grated Parmesan cheese, mix well, pour onto a baking sheet and dry in the oven. For the sauce, place the remaining garlic, egg yolk, lemon juice, anchovies, Worcestershire, half the Parmesan cheese in a blender. Beat, gradually adding olive oil, until a smooth, glossy dressing is obtained.

Pour the dressing into a deep salad bowl, add the Romaine leaves (do not cut it with a knife, it is better to tear it with your hands), pour the croutons, add the remaining cheese, mix gently. The classic Caesar salad is ready!

Substitute for Worcestershire sauce

If it is not possible to purchase a ready-made Worcestershire, or if you cannot find all the necessary ingredients for making it at home, you can replace the key components of the dressing with products that are similar in taste.

To prepare the sauce you will need:

• olive oil - 50 ml;
• a few drops of Tabasco sauce;
• a few drops of Thai fish sauce;
• anchovies (2-4 carcasses);
• balsamic vinegar:
• ¼ tbsp mustard;
• juice of one lemon;
• s alt and pepper to taste.

Cooking. Blend olive oil, anchovies, mustard, lemon juice in a blender until smooth. Add s alt, pepper, tabasco, thai sauce and balsamic vinegar, mix well.

BBQ Sauce

Fragrant ruddy chicken wings, juicy pork ribs are impossible to cook without the famous BBQ sauce. Barbecue sauce is an American classic, which must include Worcestershire.

To make BBQ sauce you will need the following ingredients:

• 30 grams of chili powder;
• ground black pepper - 1 teaspoon;
• s alt - 1 teaspoon;
• 200ml ketchup;
• 125 ml American mustard;
• 30 ml apple cider vinegar;
• 75ml Worcestershire;
• 50ml lemon juice;
• 50 ml honey;
• tabasco sauce - 1 teaspoon;
• 250 grams brown sugar;
• one bulb;
• garlic - 4 cloves.

Cooking. In a small bowl, mix all dry spices (chili powder, pepper, s alt). In a large bowl, place ketchup, mustard, vinegar, Worcestershire, lemon juice, honey, Tabasco, brown sugar, mix all ingredients thoroughly. Saute the onion and garlic in a large heavy bottomed saucepan. Add liquid ingredients and cook over medium heat until thickened. At the end, add a mixture of spices to taste. You can even out the acidity of the sauce with honey. After cooking, strain the sauce.

A simple and delicious steak recipe

Initially, "Worcestershire" was sold as a marinade or seasoning for a juicy steak. Today, there are many different recipes for cooking meat using Worcestershire sauce, photos of ruddy caramelized steaks make you want to repeat this masterpiece in your kitchen.

To cook a steak you will need:

• 50ml Worcestershire;
• 50ml mustard;
• olive oil - 6 tablespoons;
• ½ teaspoon coarse s alt;
• fresh ground black pepper;
• beef steak (350-450 grams)

Cooking. In a bowl, whisk together Worcestershire sauce, 4 tablespoons olive oil, mustard, s alt and pepper. Submerge the meat in the marinade for at least 20 minutes. In a frying pan, heat the remaining oil, put the meat and fry for 3-4 minutes on each side.