Sauce is the finishing note in the cooking process, thanks to which any dish will sparkle with a bouquet of unforgettable taste impressions. Worcestershire - spicy 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 appear?
Worcestershire sauce, like many other ingenious inventions, was brought to its present 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, returning to his homeland after a long stay in Bengal, ordered a local sauce from local pharmacists John Lee and William Perrins, which he loved very much while in India. Trying to derive a vinegar-based dressing recipe, the partners considered the first batch unsuccessful and sent them to the basement, continuing to work on improving the taste. After some time, one of the bottles of the “unsuccessful lot” was uncorked. Pharmacists were amazed at the multifaceted, unique taste of seasoned sauce. Thus, the Worcestershire was based on the fermentation process.
In 1837, the sauce went on sale. To advance their invention, companions supplied sauce to British passenger ships as a spicy dressing for steaks. In 1839, Worcestershire sauce was first brought to New York, which began a new page in the history of world-famous dressing. In 1876, Lea & Perrins lost the right to use the name WORCESTERSHIRE SAUCE alone, after which other manufacturers of similar sauces began to use the name.
The original composition of Worcestershire sauce
Worcestershire is a fermented seasoning prepared on the basis of malt vinegar with the addition of a unique bouquet of spices. In order to get a fermented sauce, which can give an unforgettable taste to a juicy steak, it will take at least 18 months. Worcestershire follows the traditions of the preparation of fermented fish sauce, known in ancient Rome. No company involved in the production of this gas station fully discloses the recipe. Traditionally, Worcestershire sauce includes vinegar, anchovies, tamarind extract, lemon balm, onion, garlic, sugar and salt. In some variations, lemons, pickles, currants, apples, plums may be present.
New grades of sauce
The fashion for a healthy lifestyle and proper nutrition led to the emergence of new varieties of sauces:
- Gluten free sauce. The basis of Worcestershire is malt sauce, a product of barley fermentation, which suggests the presence of gluten. The popularity of the gluten-free diet led to the appearance of gluten-free wine vinegar sauce.
- Vegetarian Sauce (Vegan Worcestershire Sauce). The vegetarian variety of the famous sauce is based on a recipe that eliminates the presence of anchovies.
Recipe
The Worcestershire recipe is simple at home, but it takes some effort to collect all the necessary ingredients.
To prepare the sauce, you will need the following products:
- 50 ml of 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 of chopped ginger;
- 1.5-2 heads of garlic;
- red hot pepper - 2 pods (remove seeds);
- 50 grams of anchovies;
- 25 grams of tomato paste;
- 125 ml of corn syrup;
- 1 bunch of lemon balm;
- 3 cups of vinegar;
- 1 cup dark beer;
- ½ cup orange juice;
- 500 ml of water;
- 1 lemon.
Spices: freshly ground black pepper, cloves.
Preparation: heat olive oil in a deep frying pan, fry the onions until soft. Add tamarind paste, garlic, ginger and hot pepper, fry over medium heat for about five minutes. Grind the anchovies, send to the pan, mix. Add the remaining ingredients, bring to a boil, reduce heat, cook, stirring occasionally. Preparation of the sauce takes about 5 hours, on fire it must be brought to a thicker consistency. If the liquid began to flow smoothly along the walls of the dishes - Worcestershire is ready. After complete cooling, strain the sauce and bottle.
Caesar salad"
Caesar is perhaps the most popular, well-known and beloved salad. It is cooked in almost all restaurants around the world. Few people know that Caesar wears its name thanks to the sauce of the same name, which is used to dress all the components of the salad. This sauce is the basis of the world famous recipe, this is what makes a set of simple products Caesar salad. An authentic dressing recipe is not possible without Worcestershire sauce.
To prepare the classic Caesar salad, you will need the following ingredients:
- Olive oil.
- A few cloves of garlic.
- White bread, preferably yesterday.
- 250 grams of parmesan cheese.
- One egg yolk.
- A tablespoon of lemon juice.
- Anchovies (4-6 carcasses).
- Worcestershire sauce (add to taste).
- Romaine lettuce (tender inner leaves are best).
Spices: salt, pepper to taste.
Cooking. For the preparation of spicy garlic croutons, you need to 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 oil, salt 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, send the remaining garlic, egg yolk, lemon juice, anchovies, Worcestershire, half parmesan cheese to the blender. Beat while adding olive oil gradually until a smooth, glossy dressing is obtained.
Pour the dressing into a deep salad bowl, add the leaves of Romaine (do not cut it with a knife, it is better to tear it with your hands), pour out the croutons, add the remaining cheese, mix gently. The classic Caesar salad is ready!
How to replace Worcestershire sauce
If it is not possible to purchase the finished Worcestershire, or you cannot find all the necessary ingredients for its preparation at home, you can replace the key ingredients 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 tablespoon mustard;
- juice of one lemon;
- salt and pepper to taste.
Cooking. Beat olive oil, anchovies, mustard, lemon juice in a blender until smooth. Add salt, pepper, tabasco, Thai sauce and balsamic vinegar, mix thoroughly.
Barbecue sauce"
Fragrant ruddy chicken wings, juicy pork ribs cannot be prepared without the famous BBQ sauce. Barbecue sauce is an American classic, which must include Worcestershire.
To prepare BBQ sauce, you will need the following ingredients:
- 30 grams of chili powder;
- ground black pepper - 1 teaspoon;
- salt - 1 teaspoon;
- 200 ml of ketchup;
- 125 ml American mustard;
- 30 ml apple cider vinegar;
- 75 ml Worcestershire;
- 50 ml of lemon juice;
- 50 ml of honey;
- Tabasco sauce - 1 teaspoon;
- 250 grams of brown sugar;
- one onion;
- garlic - 4 cloves.
Cooking. In a small container, mix all dry spices (chili powder, pepper, salt). In a large bowl, place ketchup, mustard, vinegar, Worcestershire, lemon juice, honey, tabasco, brown sugar, mix all the ingredients carefully. In a large pan with a thick bottom, fry the onions and garlic. 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 acid in 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 rosy caramelized steaks cause an appetite, and the desire to repeat this masterpiece in your kitchen.
To cook a steak you will need:
- 50 ml of Worcestershire;
- 50 ml mustard;
- olive oil - 6 tablespoons;
- ½ teaspoon coarse salt;
- freshly ground black pepper;
- beef steak (350-450 grams)
Cooking. In a bowl, mix Worcestershire sauce, 4 tablespoons of olive oil, mustard, salt and pepper. Immerse the meat in the marinade for at least 20 minutes. Heat the remaining oil in a frying pan, put the meat out and fry for 3-4 minutes on each side.