Worcestershire sauce is a versatile seasoning for almost all types of meat and fish dishes. That is why he is loved not only in English cuisine, but also in many others.
It rarely happens in cooking to find a dish whose homeland is known, and in the history of its creation there is more truth than fiction. Worcestershire sauce is an English traditional sweet and sour condiment that is highly concentrated in flavor. The history of its origin dates back to the time of the colonial rule of England, it was then that the Indian recipe was brought to Albion and adapted to the European taste. In English cuisine, it occupies the same place as soy sauce in Chinese, that is, the most central. You can try almost any meat dish with it: chops, roast beef, morning bacon and eggs and all kinds of sandwiches. Both boiled and fried fish with Worcestershire are good too. The secret of its versatility lies in the recipe, which consists of almost all the usual seasonings for meat. The sauce uses onions, garlic, mustard, lemon juice, horseradish, ginger, nutmeg, black and red peppers, cloves and cinnamon, curry and soy sauce. Ironically, the most famous dishes in the world that use English sauce are the Caesar salad and the Bloody Mary cocktail, both of which are legendary. The creator of "Caesar" went in his research the same way as the creator of the salad "Olivier". This path was in the absence of a path: the author of "Caesar" simply mixed all the ingredients at his fingertips and seasoned them with sauce. And, fortunately, it was Worcestershire sauce that goes well with chicken salad. Worcestershire sauce can be served not only as a condiment to cold or ready-made hot dishes. The abundance of spices makes it a versatile seasoning for frying and stewing meat, which will add softness and juiciness to the meat. That is why the English hostess would rather marinate the meat in Worcestershire sauce, rather than serve it separately.
