What can you replace Worcester sauce?

The very name “Worcester” comes from the county of Worcestershire. According to the official version, in 1835 Lord Marcus Sandy, who had returned from a Bengal expedition and missed Oriental food, ordered local apothecaries to prepare the sauce according to a recipe brought from India. There were about 40 ingredients in the line-up, and the Lea & Perrins pharmacy faithfully replicated the formulation. However, according to legend, the result was not liked by anyone, and the container with untasty sauce was placed in a dark corner, where it stood for two years. What turned out after two years of fermentation, and became world-famous Worcester sauce, for more than a hundred years being the main seasoning of British cuisine.

It is the Worcester sauce that gives a unique taste to the cocktail “Bloody Mary” and the popular Caesar salad.

What Worcester sauce consists

of

Manufacturers are quite strict about keeping the secret of Worcester sauce, so the recipe as such is not in the public domain, but periodically lists of ingredients appear. Here, for example, is one of these:

– tomato paste – walnut extract
– champignon
– black pepper
– dessert wine
– tamarind
– anchovies
– curry powder
– – chili pepper
– allspice
– lemon
– horseradish

– celery – meat broth
– vinegar

– water
– ginger – bay leaf
– nutmeg
– salt
– sugar
– tarragon .

The trouble is that neither the proportions, nor the order of bookmarking, nor the procedure of manufacturing are known. In addition, the presence of anchovies leads to suggest that the sauce is prepared by fermentation, that is, long fermentation, like Thai fish sauce. These subtleties, as well as an impressive list of ingredients, greatly complicate wooster cooking at home. However, there are adapted recipes that make home-made Worcester sauce a real, if quite uneasy, undertaking.

Recipe for homemade Worcester sauce

So you’re determined to make Worcester sauce at home. To do this you will need onions, two garlic slices, anchovy, ground ginger, black peas peas, tablespoon mustard seeds, salt, 1 gram curry powder, cinnamon, ground red pepper, cloves, cardamom, vinegar, half a cup of sugar, 100 grams of soy sauce, tamarind.

Lower the onion into a vinegar solution and marinate for ten minutes, then slice finely. Grind the garlic, add some vinegar to it. In a clean gauze bag, fold the garlic, onion, cinnamon, red and black peppers, ginger, cloves and cardamom. The bag needs to be tied.

Mix in a pan a teaspoon of acetic acid, soy sauce, sugar, add tamarind. Dilute with a little water and boil half an hour over minimal heat. In a separate cup, mix the finely chopped anchovy, curry, salt, add some water and add to the pan. Boil for about 15 more minutes.

Put the prepared bag of spices in a glass container, pour in sauce and close with a lid. Once the sauce has cooled, for a week keep it in the fridge, squeezing a bag every day. After that, the bag can be cleaned, your pseudo-Worcester sauce is ready. In it you can marinate meat, add it to salads or cocktails.

In Britain, Worcester sauce is as familiar and popular as soy sauce in China or teriyaki in Japan.

Replacing Worcester sauce is so difficult and expensive that it’s easier to just go to the supermarket and buy a couple of bottles of real sauce about stock, the more that it can be stored for a very long time.

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