Greetings, dear friends! Today I will tell you how to make classic Worcestershire (Worcestershire) sauce with your own hands. This is a traditional English sauce with a complex composition and sweet and sour taste. It is usually served with fried and boiled fish dishes, stewed and fried meat, and hot appetizers.

Worcester is served with roast beef, bacon and scrambled eggs, stews and other famous dishes of English cuisine. It is also used when preparing marinades. In Greece and Spain, Worcester is added to. The sauce is great on cheese toast and sandwiches, it is famously flavored and added to Bloody Mary cocktails. The taste of the product is very rich, so it must be used very carefully - drop by drop.

The classic recipe includes anchovies, balsamic vinegar, capers, and heavy cream. Vinegar enhances the aroma of the sauce and adds piquancy to the dish. Indian tamarind, a leguminous fruit, gives a sweet and sour note. The composition also contains molasses, cloves, chili peppers, onions and other ingredients. The list varies depending on the country in which Worcestershire sauce is served.

Ingredients

White vinegar

500 g.

300 g.

Soy sauce

300 g.

Yellow mustard seeds

4 tbsp. l.

Tamarind concentrate

60

Whole black pepper

1 tsp.

Sea salt

3 tbsp. l.

Curry powder

0.5 tsp.

Whole clove

1 tsp.

Cardamom

5 pods.

Chilli

5 pieces.

4 cloves.

1 PC.

Anchovy fillet

3 pcs.

Ginger root

1 PC.

1 stick.

100 g.

Recipe

Pour the caramelized sugar into the sauce and mix with a whisk. Boil for another 5 minutes. Let the mixture cool and pour into a glass jar, close the lid tightly and leave in the refrigerator for 20 days. Next, strain the sauce through a fine sieve and pour it back into the container. It can be stored for no more than 8 months in the refrigerator.

Video recipe

The benefits and harms of Worcester

  1. Contains vitamins B and PP, potassium, magnesium, sodium, phosphorus.
  2. Improves the functioning of the digestive organs.
  3. Normalizes metabolic processes.
  4. Relieves fatigue and irritation.
  5. Increases stress resistance.
  6. Has a sedative effect and reduces anxiety.
  7. Relieves headaches.
  8. Helps with constipation.
  9. Eliminates insomnia.
  10. Improves blood circulation.
  11. Eliminates muscle spasms.

The product is contraindicated for allergies to seafood, gastritis, peptic ulcers, and diabetes. The shelf life of store-bought sauce is 12 months in a cool place. The price of the original Worcester varies between 350-500 rubles.

  1. To avoid buying a fake, carefully read the composition of the product indicated on the label. The presence of soy indicates that the product is falsified.
  2. Do not spoon the sauce, carefully add 2-3 drops at a time.
  3. Anchovies can be replaced with sprat or sardella, and vinegar with lemon juice.
  4. A mixture of balsamic with Thai sauce and grated sour berries will highlight the taste of the dressing.
  5. Store the product only in the refrigerator.
  6. Be sure to shake the bottle before use.

5 analogues

  • With wine

A hearty, appetizing-looking and tasty variation that will appeal to true gourmets. To prepare you will need tomato paste, dessert wine, champignon decoction extract, anchovies, walnut extract, tamarind, horseradish, chili pepper extract, celery, lemon, meat extract, sugar, salt, vinegar 10%, nutmeg, tarragon extract. I recommend evaporating the mixture over low heat for about half an hour until it becomes viscous. Pour the sauce into a glass jar when it has cooled.

  • Home

A lighter recipe with a minimum number of ingredients. Just take soy and apple cider vinegar, water, brown sugar, mustard powder, ground ginger, garlic and onion powder, and cinnamon. After boiling, cook the mixture for no more than 1 minute, do not forget to stir constantly. You can make homemade sauce in just 10 minutes.

  • Oyster

Perfect for meat dishes cooked over high heat. Oyster-based dressing goes well with pork shish kebab and grilled meat, rice and vegetables, poultry, and seafood. It gives dishes an appetizing aroma and unique taste. To prepare, you will need cleaned fresh oysters, wheat flour, onions, ginger root, butter, garlic, chicken broth, dried basil, thyme, cream, soy sauce, oyster broth.

  • Fish

A popular Thai condiment based on anchovies. Lemon zest, black pepper, cold water, bay leaves, garlic, salt, and natural cucumber brine are also used for preparation. I recommend using it in moderation, as the seasoning has a strong aroma and intense taste. The fish variation of Worcester harmonizes perfectly with cucumbers, tomatoes, eggplants, pasta, minced meat, quail eggs, and boiled shrimp.

  • With lemon juice

The simplest Worcestershire substitute. Simply mix lemon juice with garlic powder, soy sauce, vinegar and sugar. I recommend serving with dumplings, pancakes, pasta, and vegetable stews.

Conclusion

In the article, we looked at a recipe for making Worcestershire sauce at home with a photo, found out what kind of product it is, what dishes it is served with, and what it can be replaced with. It goes well with bean soup and other bean dishes, thick creamy soups, and complements the aroma and taste of stewed meat.

Do you like to make Worcestershire sauce? Share your impressions in the comments!

Worcestershire sauce is added to hamburgers and haute cuisine, meat is marinated with it and cocktails are prepared with it. More than 20 ingredients that are known to everyone and the taste of their combination, which is still not repeated by anyone, make this sauce very popular.

In what form is it sold:

A thick liquid, highly concentrated, sweet and sour, slightly piquant, fermented English sauce is produced on an industrial scale and bottled in glass bottles of varying sizes. The original sauce is produced only under the Lea&Perrins brand. However, this historically first manufacturer and sole owner of the recipe today belongs to the Heinz company.

Heinz also makes Worcestershire sauce, but the label is different. In addition, in supermarkets you can find an analogue from French's and Cajun Power, which are produced according to an approximate recipe, based on vinegar, anchovies, garlic, Jamaican allspice, black pepper, English red onion, Madagascar cloves, and numerous other ingredients, including tamarind, asafoetida and other exotic spices.

Worcestershire sauce is loved all over the world because it is universal and suitable for almost any dish of meat, fish, and vegetables. It is not poured like other sauces. The thick consistency of the product is added drop by drop, and therefore it is very economical.

Where to add Worcestershire sauce:

In Greece, a real Greek salad cannot be made without this sauce.

In Spain it is added to many salads and cold appetizers.

In China, Worcestershire sauce has become a real rival to its soy counterpart. It is used to create marinades for vegetables, meat, fish, and mushrooms.

In Canada and Central America, legumes are not eaten without this famous British product.

The classic Caesar salad, which comes from North American cuisine, is not prepared without
Worcestershire sauce. They make dressing and croutons with it.

In the USA, it is a constant companion to meat dishes. It is offered with hamburgers.

All over the world, Worcestershire sauce is a mandatory component of the Bloody Mary cocktail. Thanks to a few drops of this product, vodka remains colorless, without coloring when interacting with tomato juice.

Worcestershire sauce - what to eat it with:

The inhabitants of Britain have never been known for their elegance in food, so this product has become a real British legend, adding to the short list of culinary inventions of the inhabitants of Foggy Albion. Worcestershire sauce is used for marinade and also as a seasoning for:

  • stewed and fried meat dishes (roast beef, stew),
  • for fried and boiled fish;
  • to any fried, stewed, boiled vegetables, mushrooms;
  • hot appetizers (bacon with scrambled eggs);
  • for cheese dishes and bread (salty pastries);
  • sandwiches, croutons and other light foods and cold snacks.

It is called the sauce of Lucullan dinners because without it even a richly laid table will seem poor to the British. It has a non-standard taste, so it will not be possible to find an adequate replacement for it.

What cannot be combined with:

Worcestershire sauce is not served with desserts, fruits, sweet pastries, tea, coffee, or juices.

Health benefits of Worcestershire sauce:

History is silent about the beneficial properties of Worcestershire sauce due to the secrecy of the recipe, but its chemical composition is known. It is rich in vitamins B2 and PP. Worcestershire contains potassium, calcium, magnesium, iron, phosphorus and sodium. Minimal amounts of adding sauce to dishes, even with its constant use, are unlikely to lead to any noticeable effect. However, like any natural product, it is useful, especially in winter.

Harm:

The calorie content of Worcestershire sauce is 78 kcal per 100 grams of product, but do not think that it is contraindicated when following a diet. It is consumed so little with a strong taste effect that it will not be possible to exceed the calorie content of the dishes.

The only contraindication may be the presence in the sauce of one or another allergen that is individually intolerable. There are more than 20 components in total.

Worcestershire sauce - ingredients:

Since the exact recipe is known only to the manufacturer, you can only get to the bottom of the truth using the label of the purchased product and experiment. Approximately the sauce contains:

garlic, onions and shallots,

chili, black and allspice;

anchovies or sardellas;

tamarind, ginger, cinnamon, cloves, nutmeg;

celery, asafoetida, bay leaf, tarragon;

lemon juice;

molasses, sugar or syrup, salt;

vinegar (traditionally malt).

Many components come from Albion's colonial past.

How to replace Worcestershire sauce

While preparing this article, I noticed that people quite often ask how to make Worcestershire sauce at home. I studied this issue a little and realized that this is an absolutely pointless idea and here's why:

Here is a list of ingredients to make something like Worcestershire sauce:

Onion, garlic, black pepper, anchovy, ginger, mustard seeds, salt, curry, ground cinnamon, red pepper, cloves, cardamom, acetic acid, cane sugar, soy sauce, tamarind.

After that,
Once you buy everything, you will still need to tinker to make a sauce out of them, which must be infused. Some of the ingredients will be more difficult to buy than a bottle of ready-made sauce. Now ask yourself a question - do you need it?

If you have a simple task: for example, replacing Worcestershire sauce in a Caesar salad, take balsamic vinegar cream or Teriyaki sauce.

I compared the tastes and aftertaste of 5 sauces with Worcestershire and came to the conclusion that if you need to replace its taste, then the above sauces are perfect.

  • According to one of the legends of the creation of the sauce, in the era of Queen Victoria and Sherlock Holmes, the English Lord Sandys returned to good old England from Bengal, where he performed gubernatorial duties on behalf of Her Majesty the Queen of Great Britain. He brought with him the sauce recipe and exotic ingredients. The Lord could not adapt to the bland and decorous English cuisine after the spicy oriental one and handed over the recipe to pharmacist-chemists John Lea and William Perrins in anticipation of a miracle. The product they prepared tasted terrible. The keg was forgotten in the basement. The miracle happened only a year later, when it was discovered and... tasted. In the late 40s of the 19th century, pharmacists bought the recipe from the lord and began producing the product under the brand name “Lea & Perrins,” naming it after the county in which they lived.
  • Worcestershire sauce is perhaps one of the most legendary English sauces. He became famous throughout the world. For example, in the early 20th century, Tibetan monks honored explorer Francis Edward Young by serving a bottle of Worcestershire sauce as a condiment during lunch in Lhasa.
  • Do not try to prepare the original at home. It's not so much difficult as it is impossible. The recipe and manufacturing technology have been kept secret for almost two centuries. Even the composition of ingredients approximately calculated by competitors requires the preparation of the product on an industrial scale (to obtain 10 kg of sauce under appropriate maturation conditions, which were created in the basements of the Lea & Perrins plant). Any non-original recipes are just another imitation of the product.
  • The mysterious habitat of the sauce was created by the 1886 earthquake that occurred in New Zealand: a completely populated area at the epicenter was destroyed, but the original bottle of Worcestershire sauce survived. They were found almost a century later, in the 70s of the 20th century, during excavations.

Worcestershire sauce is a classic of English cooking, an indispensable component of a real Caesar salad and Bloody Mary cocktail. Many people replace it with other sauces, but a true gourmet will always recognize the taste of real Worcestershire. And we will teach you how to cook it yourself!

Many housewives are interested in: what can be replaced this exotic and expensive sauce so you don't have to cook it? For example, if the recipe requires it as one of the ingredients, but there is no time for it, or you are simply afraid to cook it, then suddenly it won’t work out. But it’s either not available in stores, or it’s too expensive, and you don’t want to buy a whole bottle just for once. In general, for the question, How to replace Worcestershire sauce , there could be a variety of reasons.

Replace its different products. For example, the most banal soy sauce. It tastes very different, but if you really need it, you can replace it. This option is suitable when it comes to seafood, rice dishes and fish. It will be unsuccessful with meat, and even more so with salads. In this case, as a replacement used olive oil with the addition of lemon juice or apple cider vinegar, and balsamic vinegar, which always brightens the taste of dishes, will also complement the taste well.

But it is worth understanding that the real Worcestershire sauce is essential.

It has a very complex composition and an extraordinary taste, which is unlike any other product. So, think about it, is it worth replacing it? Maybe it's better to cook?

Health benefits of Worcestershire sauce


Worcestershire is rich in vitamins and nutrients

Worcestershire contains many useful components. It is low in calories, but quite high in carbohydrates, but it also has a lot of benefits.

It is rich in vitamins - rare PP and B2, as well as valuable vitamin C, which is in abundance thanks to onions, garlic and lemon, as well as ginger.

The sauce also contains many substances that enhance immunity and kill viruses; it is useful in the off-season and during the period when everyone around you is sick.

Worcestershire is rich in potassium, iron, magnesium, sodium and phosphorus. This is a very concentrated sauce, which contains many useful substances. It lifts your mood, improves digestion and speeds up metabolism, while it contains almost no fat - ideal for those on a diet! In a word, a healthy, tasty and valuable product.

Contraindications, harm and side effects of Worcestershire sauce

Yorkshire sauce is harmless, the only contraindication is intolerance or allergic sensitivity to any component.

To understand whether this product is right for you, carefully read its composition. It contains anchovies - sometimes they cause irritation. Quite a lot of salt and sugar, which may be harmful for people with diabetes or other diseases. People with obesity or heart disease should also avoid this product because it is high in sugar, acetic acid and salt.

Dates, asafoetida and certain spices can cause allergies; you should pay attention to them.

Overall, if you are a healthy person who is not following any special diet, then feel free to eat and enjoy. If you are on a particular diet - for weight loss or according to a doctor's prescription, then be sure to consult your doctor or decide for yourself whether the components of the sauce are acceptable for your diet.

But in general, it is worth remembering that moderation is needed in everything. This product is very strong and concentrated, you need to eat it little by little. And then there will be only benefit and pleasure from it, and no harm!

How and how long to store Worcestershire sauce


Worcestershire sauce soup

From the history of this product, we know that it was initially infused in a wooden barrel for up to one and a half years. But now the technology is a little different, and the recipe has changed. And many products used as ingredients are not intended for long-term storage.

If you buy store-bought, just read the storage instructions on the package. Most often it is recommended to store it in the refrigerator, close the bottle tightly, and not store it for more than a month. Although there are some brands that are stored for up to six months or more.

If you prepared it yourself, then first find a dark bottle with a tight lid so that light does not penetrate inside.

The best thing is a dark glass bottle, you can take a brown glass lemonade bottle, for example. You just need to wash it very thoroughly, and then rinse it with vinegar, then water, and then dry it.

Store your Worcestershire in the refrigerator for a maximum of two weeks. But in general, the fresher it is, the better. Still, it contains a lot of fresh natural ingredients that should not be stored for long - they spoil. The ideal is to serve a freshly prepared product to the table. So, our advice is not to cook a lot, make it two or three times.

How to make Worcestershire sauce at home


Making Worcestershire sauce

To get started, make a list of the necessary products and go to the market or the nearest supermarket to make purchases. Buy only the best quality components: you want the result to be flawless!

Worcestershire sauce recipes


Making Worcestershire sauce

We will replace tamarind with the most ordinary date, which is sold in every market. Soak the date slightly in cold water, and do not forget to remove all hard scales. The remaining ingredients will be described in detail in the recipes.

We will offer you three different ways to make real Worcestershire sauce at home. . Take note, try and choose your best recipe!

How to make classic Worcestershire sauce


Classic Worcestershire

So, let's start with the classic method. Don't be intimidated by the long description and large list of ingredients: in fact, it will only take you minutes to prepare.

Calorie content – ​​78 kcal.

Required ingredients:

  • Onion – 1 head;
  • Garlic– 2 cloves;
  • Gingerrhizome – 30 g;
  • Anchovy – 30 gr. (1 fish);
  • Table vinegar – 2 tbsp;
  • Soy sauce – 200 ml;
  • Dates – 3 pcs.;
  • Sugar– 2 tsp;
  • Blackpepperpeas – 1 tsp;
  • Cloves – 1 tsp;
  • Cardamom – 0.5 tsp;
  • Red pepper - a pinch;
  • Curry – 1 tsp;
  • Cinnamon powder – 0.5 tsp;
  • Salt - a pinch;
  • Water – 200 ml.

The step-by-step recipe is very simple:

  1. Finely chop the ingredients: garlic, onion, ginger and fish.
  2. Mix them together, add black peppercorns, cinnamon and cloves, and all other spices.
  3. Wrap this entire mixture in gauze and make a knot. Place in a saucepan with water (200 ml) and put on fire.
  4. Add soy sauce, crushed date pulp, sugar, and salt to this water.
  5. Bring the water to a boil, then reduce the heat.
  6. On low heat The water should boil for 45 minutes.
  7. Then remove from heat and leave the bag to cool completely.

According to the original recipe, this water along with a gauze bag should be left for two weeks, and only then the sauce will be completely ready. But if you don’t have time, you can use it earlier. But the longer it sits, the stronger and brighter its taste and aroma will be!

Worcestershire sauce


Worchester at home

There is an easier and faster way to prepare delicious Worcestershire in your kitchen. If you don’t want to steep it for two weeks, then use this universal adapted recipe.

It's ready in five minutes!

Calorie content – ​​80 kcal.

Components:

  • Garlic – 1 clove;
  • Liquid dark honey – 3 tbsp;
  • Lemon juice or lime concentrate – 1 tbsp;
  • Dried onions (can be bought in the seasoning department) - 1 tbsp;
  • Dried garlic – 1 tsp;
  • Apple vinegar – 200 gr.;
  • Anchovy – 2 pcs.;
  • Hot pepper, powder – 0.5 tsp;
  • Cardamom– a pinch;
  • Ground black pepper - a pinch;
  • Cinnamon - a pinch;
  • Salt – a pinch.

Step by step recipe:

  1. Crush the garlic in a crush and place in a bowl or bowl.
  2. Then add vinegar and honey. Honey is used buckwheat or other dark, preferably natural and high quality. Stir the mixture thoroughly.
  3. Grind the anchovy - the finer the better. Add it to the bowl with the rest of the ingredients.
  4. Add spices, salt, onion powder, lemon or lime juice.
  5. Pour this mixture into a dark glass bottle with a tight lid and shake.

This strong sour - the sweet dressing is already ready for use, but after 12 hours it will infuse and reveal its true aroma and amazing taste!

Worcestershire sauce recipe at home


Making your own Worcestershire sauce

And one more alternative option that you should like. It does not require cooking and cooks quickly, and add You can eat it within a couple of hours. You'll love this one taste!

Calorie content – ​​87 kcal.

We will need the following components:

  • Vinegar – 200 gr.;
  • White onion – 1 head;
  • Horseradishwhite, ready (in a jar) – 1 tsp;
  • Mustard with grains – 1 tsp;
  • Sugar or honey – 2 tbsp;
  • Garlic – 1 clove;
  • Soy sauce – 1 tbsp;
  • Cardamom, marjoram, chili pepper, cinnamon, paprika, curry - a mixture of spices;
  • Salt to taste (a little, since soy sauce is very salty);
  • Water – 100 gr.

The step-by-step recipe is very simple, essentially we just need to mix all the ingredients together:

  1. Take a white onion, peel it and chop it as finely as possible. You can also take the head onions , if suddenly white onions are not available in the store. By the way, for an experiment, try using red onions in this recipe - it will turn out very tasty and unusual, and the aroma and taste they will only win!
  2. Crush the garlic using a crusher. Add to the onions, mix them in a large bowl or ceramic bowl. Press a little with a spoon to release the juices from the onion. The finer it is cut, the better the end result will be, not only in taste, but also in consistency.
  3. Add water - 100 grams, no more. This is less than half a glass. Do not take boiled water, it is better to use regular purified water from a bottle.
  4. Then pour in vinegar, and it can be either apple or the most common - table vinegar. Everything here should depend on your personal taste preferences. The classic version generally uses soy vinegar, but we can’t find this in stores, and there’s no need.
  5. Add horseradish and mustard. Add sugar or honey. If you take honey, then choose liquid, dark, and always natural, aromatic. With honey the sauce will be thicker and sweeter. If you take sugar, it is better to first pour it with hot water (the same 100 grams of water), dissolve it, and then mix it with the ingredients.
  6. Add salt, all the spices little by little, soy sauce.
  7. Mix the ingredients thoroughly, and then pour the resulting mass into a bottle with a tight lid. It is advisable to leave empty space in the bottle so that you can shake the possessed. If there is too much product, pour it into two bottles - let both have half.
  8. Shake the contents thoroughly and refrigerate. You can try in a couple of hours, but it’s better to wait until tomorrow. And don't forget to shake the bottle every hour.

This spicy hot mixture will be good in salad , with chicken or squid. Try it!

Conclusion


Udon with voucheshire

As you can see, Voucheshire - not such a terrible product, you just have to get to know it better. His cooking – this is an interesting and exciting process, you just have to approach it creatively. But cooking is always an interesting creative process, and you shouldn’t take it too seriously and businesslike. It should be fun, interesting and very enjoyable! Even when it comes to haute and aristocratic English cuisine.

Salads, soups, sauces, snacks – everything is easy to prepare if you are in a good mood. And, of course, our recipes, which always help skillful housewives. We really hope that our article answered all your questions, and also helped you acquire new skills and learn how to prepare a delicious, unusual English sauce. Enjoy the cooking process and delight your loved ones with new amazing tastes of dishes prepared with love!

Worcestershire sauce is perhaps one of the most famous in the world; it came to us from Great Britain. Thick and rich, it has gained millions of fans around the world and found its place in the cuisines of different nations. It is added to salads, soups, meat dishes and even drinks. His recipe remains a closely guarded secret to this day.

A little history

As is the case with many other dishes, the appearance of Worcestershire sauce is surrounded by certain legends. Today there are at least two theories of its invention.

The most common version says: India should be thanked for the recipe for Worcester sauce. It was from this country that Lord Marques Sandys once returned. After the spice-rich Indian cuisine, the food of his native Britain seemed incredibly bland to him. Fortunately, the lord brought with him a recipe for one of the many Indian sauces. With this recipe, he turned to the British pharmacists Lee and Perrins. The pharmacists did not refuse the lord, and created a sauce for him, strictly following all the prescriptions. Alas, Sandys was not at all pleased with the result - the sauce prepared by the pharmacists turned out to be completely inedible. The lord did not even bother to take the prepared liquid for himself - the containers with the failed Indian dressing remained in the basement of the pharmacy.

And so Worcestershire sauce would have sunk into oblivion if, by a lucky chance, a few years later, pharmacists had not discovered the ill-fated jars and risked trying their contents again. Imagine their surprise when it turned out that over the years of infusion it had acquired an absolutely amazing taste and a tart but pleasant aroma.

Lee and Perrins turned out to be enterprising guys and very quickly launched a mass production of the sauce under their personal brand. The inhabitants of Foggy Albion liked it and the scale of production began to grow rapidly.

World Favorite

Dishes with Worcestershire sauce are found in the diet of many countries. Many salads in Greece include it in their dressing. In China today, marinade using Worcestershire sauce is even ahead of soy sauce in popularity. In the countries of the New World, it is customary to season beans with it. Speaking about what Worcestershire sauce is eaten with, one cannot help but recall the famous hamburgers: this component is very often found in their dressings.

The world-famous “Bloody Mary” owes its legend to Worcestershire sauce: without it, the combination of vodka and tomato juice would not be so piquant.

Ingredients of Worcestershire sauce

Speaking about what Worcestershire sauce is, we should first of all mention its rich composition. The recipe for Worcestershire sauce, from which two lucky pharmacists once obtained this original dressing, is kept secret and to this day a very limited number of companies are involved in its production. But experienced tasters still lift the curtain on what components it is obtained from.

So, the composition of Worcestershire sauce includes onions (according to various sources - onions or shallots, and possibly both), Tamarind, fish (most often mentioned are anchovies and sardella), garlic, Lanspeek broth, lemon juice, celery stalk, horseradish, ginger , black molasses, corn syrup, malt vinegar and a variety of spices: salt, black pepper, curry, chili, nutmeg, bay leaf, allspice, tarragon, asafoetida.

All components must undergo a long fermentation period. And although the production technology is secret, manufacturers do not hide the fact that it takes up to three years to produce one bottle of sauce.

How to make Worcestershire sauce at home

Culinary experts give an unequivocal answer to this question: “no way.” Firstly , The composition of Voustre sauce with all the necessary proportions is currently known only to manufacturing companies. Secondly, this is too many-component product, requiring long and complex fermentation, which is practically impossible to carry out at home.

And yet you can make your own variation on this popular product. The taste will, of course, be different, but this is not a bad option for replacing factory-made Worcestershire sauce.

You will need:

  • 1 anchovy
  • Shallot bulb
  • 2 cloves garlic
  • Ground ginger root
  • 3 spoons mustard seeds
  • Peppercorns
  • cinnamon stick
  • Curry
  • Carnation
  • Cardamom
  • Red pepper
  • Tamarind
  • Soy sauce
  • Acetic acid
  • Sugar
  • Gauze for straining

Take a whole onion and pour vinegar over it. The marinating process takes literally a few minutes. Next, take it out and chop it as finely as possible. The garlic should also be chopped and lightly sprinkled with vinegar. We form a kind of bag from gauze. We put chopped onions and garlic, a cinnamon stick, all types of peppers and cardamom into it. The bag should be tied tightly.

Pour soy sauce and acetic acid into the pan and stir. Add 100g sugar and tamarind. Add some water. Place the pan on the fire. The resulting solution must be boiled for at least half an hour over low heat.

Place finely chopped anchovy, curry and salt in a separate container. Add a little water and let it sit. After half an hour, add this mixture to the pan. Turn off the fire.

Next, you should prepare a glass container of suitable volume with an airtight lid. Place the prepared gauze bag with spices in it, fill it with the cooked sauce. Let the liquid cool, close the lid and place in the refrigerator.

Homemade fermentation will take at least seven days. During the first week, every day you need to remove the gauze bag from the jar and squeeze it thoroughly. After seven days, the bag is thrown away and the liquid is poured into smaller containers. Store in the refrigerator.

However, if this method of preparation seems too time-consuming and complicated to you, we still recommend purchasing the original sauce in stores, especially since its consumption is very economical and its shelf life is long. One purchased bottle can last for several years.

How to replace Worcestershire sauce

If you didn’t manage to purchase it, but it takes too long to cook at home, you can look for an alternative option. Sometimes it is enough to add a few anchovies to a dish to bring its taste closer to the desired one. Sometimes a few drops of Tabasco sauce won't hurt. You can also look for Thai fish sauce - it also tastes like Worcestershire. Experiment, taste, add spices - and you will achieve the desired balance of taste.

How is Worcestershire sauce used?

It should not be used as a gravy over steak or salad. This sauce is added drop by drop, or at most a teaspoon. This amount is quite enough to give the dish the desired piquancy and spiciness. If you go too far with the quantity, the food will be irrevocably spoiled by the abundance of salt and spices. So it's better to introduce it gradually, constantly trying.

It is better to pour Worcester into drinks in a thin stream along the blade of a knife - this makes it easier to track the amount used. The meat is lightly brushed with it when marinating. It is better not to pour it directly into salads, but add it to the dressing, whisking well. The basis for salad dressings with Worcestershire can be butter, egg yolk and even yogurt.

Why make the most complex Worcestershire sauce recipe at home? Firstly, because it is not always available in stores, secondly, because it is expensive, thirdly, because it is simply interesting.

Surely you have heard the name of this English sauce at least once. You may have even tried the sauce in dishes, because you can find it in stores. And if they didn’t find it or found it too expensive for themselves, they refused to prepare any dishes. And there are many such dishes, because the sauce with a slight taste of slightly rotten fish is the king of glazes and marinades for meat, especially when it comes to grilling or barbecuing. By the way, it is Worcestershire sauce that is included in the Bloody Mary cocktail, turning a mixture of tomato juice and vodka into a drink whose taste will be remembered for a lifetime. And it was he, Worcestershire sauce, who turned out to be an accidental participant in culinary improvisation, as a result of which he was born.

If you ask what you can replace Worcestershire sauce with, I will answer firmly: nothing. Think for yourself, more than 15 ingredients! And the cooking process is absolutely breathtaking!! If you prepare the sauce according to all the rules (which English chefs are silent about because the recipe is a trade secret), you will have to mix anchovies marinated in brine, soybeans, molasses (black molasses), tamarind (date variety), garlic soaked in vinegar , chili, cloves, cardamom, shallots, sugar and a few more spices. You will then age this mixture for 2 years, or 700 days, after which, stirring occasionally, strain and bottle. Like? That's what I'm talking about.

What do you want the impatient and thrifty to do (the sauce is quite expensive)? Making Worcestershire sauce at home - that's it! Of course, you won’t be able to get an authentic one, but it will be very close in taste – very much so. The main condition is to infuse it thoroughly if possible. As for the ingredients, after cooking I want to give you the following tips: it’s better to take shallots, marinate anchovies (if you’re lucky enough to buy fresh ones - I wasn’t lucky), for example, or buy Italian ones in a spicy marinade at the store, and instead of burnt ones you can use.

Worcestershire sauce has a very strong taste and unique aroma. This makes it less of a sauce and more of a spice, a seasoning, an accent. It is enough to add just a little sauce to the dish, give it a Worcestershire “accent” - and it will be transformed.

Preparation time: 20 minutes plus 3-4 weeks for infusion
Finished product yield: about 300 ml

Ingredients

  • white or red wine vinegar 1 cup
  • burning liquid 50 ml
  • soy sauce 50 ml
  • sugar 50 grams
  • lime juice 25 ml
  • anchovies 2 fillets
  • hot pepper 1 pod
  • 1 small root fresh ginger
  • garlic 1 clove
  • cinnamon 1 stick
  • onion half head
  • yellow/white mustard seeds 1.5 tbsp. spoons
  • salt 1.5 tbsp. spoons
  • black peppercorns 0.5 tbsp. spoons
  • cloves 0.5 tbsp. spoons
  • curry seasoning 0.25 tbsp. spoons
  • cardamom 3 boxes

Preparation

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    Crush the cardamom pods in a mortar. Inside you will see seeds - they contain the main aroma.

    Add salt, mustard, curry, cinnamon, cardamom, cloves, and black peppercorns to a small saucepan.

    Finely chop the garlic, cut the onion into small cubes, and cut the hot pepper into rings without removing the seeds.

    Grate the ginger root on a fine grater—it will take 1 teaspoon when grated.

    Squeeze the juice from the lime.

    Finely chop the anchovy fillets.

    Place the garlic, onion, pepper, ginger and lime juice in a saucepan with the spices. Drain the lime juice, burnt juice and soy sauce there.

    Then add vinegar there.

    Place the saucepan on the fire and bring the mixture to a boil. Cook Worcestershire sauce for 10 minutes from boiling.
    At the same time, melt the sugar and cook a simple caramel, which you also add to the sauce.

    Cook the sauce for another 5 minutes.

    After this, pour the sauce into a glass jar and refrigerate for 3-4 weeks. Shake the sauce container thoroughly 1-2 times a week.
    When the sauce has infused, strain it through a fine sieve.

Store the finished sauce in the refrigerator for 6 months.