Worcester sauce is the most common seasoning in England. It is very concentrated and spicy. The number of ingredients ranges from 20 to 40. As a result of mixing them, a rather burning mixture is obtained.
Worcester sauce goes well with all dishes
In appearance, this sauce is slightly lighter than soy sauce, it has a very rich taste. It cannot be used like regular tomato sauce. Rather, it is a tart seasoning. A few drops of Worcester sauce are enough to enhance the flavor of the main dish, to give it an original spicy taste. Too much sauce will spoil the taste of your food. The main principle of handling this seasoning is strict adherence to a sense of proportion. If you need to use Worcestershire sauce in small portions, then it is easier to prepare it in large batches, since it is easier to mix the ingredients this way.
In the era of Queen Victoria, an English lord brought the sauce recipe from India. The prepared sauce turned out to be tasteless, but they did not get rid of it, but left it in the basement and forgot it. A year later, the keg was found. The taste of the sauce exceeded all expectations.
Worcestershire sauce works well with almost all dishes. It is served with vegetables, meat, eggs. In England, it is a universal sauce for fried and stewed dishes. Plus, it goes well with fish. The sauce is used to marinate fresh seafood and is served with boiled and fried fish. Worcester sauce is flavored with roast beef, ragout, bacon and fried eggs, sandwiches in eateries and bars, and the popular Caesar salad. This seasoning is used even by bartenders, adding it to the Bloody Mary cocktail.
Making Worcester sauce
Ingredients:
- onion;
- 2 cloves of garlic;
- one anchovy;
- ginger root;
- peppercorns;
- 3 tsp mustard peas;
- salt;
- 1 tsp curry;
- cinnamon stick;
- 1/2 tsp. red pepper;
- 1/2 tsp. carnations;
- cardamom;
- 2 tbsp. l. acetic acid;
- 100 g of sugar;
1/2 cup soy sauce
- tamarind.
Anchovies in the sauce can be replaced with sprat. You can play with the aroma and delicate taste of the sauce by increasing or decreasing the amount of one or another ingredient.
Preparation
A whole onion should be held in a vinegar solution for several minutes. Then the onion is cut into small pieces. Garlic is cut into the same pieces and everything is sprinkled with vinegar. A gauze pouch is filled with garlic, onions, cinnamon, red and black pepper, ginger, cloves and cardamom and tied tightly.
Worcester sauce is sold in the supermarket as a ready-to-eat liquid condiment.
Acetic acid and soy sauce are mixed in a container, sugar and tamarind are added, diluted with water and cooked over low heat for 30 minutes. In a separate bowl, mix curry with pieces of anchovy, salt and dilute with water. This mixture is added to the general sauce and boiled again.
A bag filled with spices is placed in a glass dish, filled with hot sauce and closed tightly. The chilled sauce is placed in the refrigerator for 7 days. Every day, the bag should be wrung out, but not pulled out. It can only be removed after a week. The sauce is poured into small glass containers and kept in the refrigerator. Bon Appetit!
