Many sauces, such as ketchup, tartar and mayonnaise, can be prepared on their own. Worcester sauce is produced only in industrial conditions.
due to the large number of components and the complexity of the technology. In classic
the composition of the sauce includes tamarind pulp, aspic, spicy sardella fish, real
tokai or port, maltose vinegar, walnuts and mushrooms extract. Aspik is a concentrated jelly-like meat broth, boiled for a long time, fat-free and clarified. The exact composition and technology were not disclosed. Worcester sauce is used not in the usual sense, but as a liquid seasoning with a delicate and refined taste.
Add this seasoning to meat dishes and as a component for other sauces and salad dressings. For example, onion sauce with the addition of Worcester acquires a completely unusual taste. Worcester sauce is included in the recipe of many classic dishes, such as Caesar salad and Bloody Mary cocktail, it is added to traditional English roast beef. A few drops of this seasoning is enough to enhance the taste of the dish and give it a special flavor.
This Worcester sauce is made only by Lea and Perrins, other manufacturers offer only a pale copy of this product. Only Lee and Perrins respects biennial aging of the sauce with periodic mixing. Classic Worcestershire sauce (one of the variations of the name) is perfect for pickling fish fillets, as well as for dishes of boiled and fried fish.
The history of the Worcestershire sauce is quite entertaining. According to one version, the English lord Marquez Sendis, who had served in India for a long time, brought the recipe of his favorite Bengal sauce to England. The local pharmacist tried to make the sauce according to the Indian recipe, but the attempt was unsuccessful - the product did not even remotely resemble the original. Defective sauce migrated to the basement, where they safely forgot about it. Two years later, a seasoned barrel was accidentally discovered during harvesting. There was no limit to the pharmacist's surprise - the seasoned sauce acquired an exceptional taste, after which it gained wide popularity. According to another version, Lord Sendis ordered the development of the recipe for William Perrins and John Lee, who received an amazing sauce on the first try. According to the same recipe, seasoning is prepared to this day.
Despite the many components and sophisticated technology, in which some ingredients are soaked in vinegar, the main secret is the aging of the sauce in oak barrels. Especially advanced chefs may try to cook
Worcester at home. Seasoning recipe can be found in the encyclopedia,
which is called Larousse Gastronomique.
Worcester has a very pungent, sweet and sour taste. By adding 2-3 drops of sauce to the classic Caesar salad, you can get a restaurant version of this common dish. To make the salad, you will need 400g of Romano salad, 100g of white bread, a large clove of garlic, 50g of olive
first-pressed oils, egg, lemon juice, 2 tbsp. tablespoons grated parmesan, black
freshly ground pepper, a few drops of Worcester sauce. Lettuce leaves
Rinse and dry thoroughly. For white bread, crusts should be cut, cut into small cubes and dried in a dry frying pan or in the oven. Crush the garlic clove and grind with salt, add olive oil and a little
warm up. Add bread cubes and mix well. On the dull end of the egg
make a puncture and lower it for a minute in boiling water. Grate the salad bowl with garlic,
put lettuce leaves, season with lemon juice and Worcester sauce. Pour out
top egg, mix, sprinkle with parmesan, add croutons.
No one will remain indifferent!