Worcester sauce is the most popular sauce in England. The production of Worcester sauce, the recipe of which contains more than thirty components, is possible only in industrial conditions.
For the first time the sauce was prepared by order of two English pharmacists. A keg with sauce was forgotten in the warehouse, and was only discovered two years later. It turned out that the time was good for Worcester sauce. Due to fermentation, he acquired an incomparable taste and aroma. The exact recipe of the sauce is kept secret, and for technical reasons it is impossible to make a home of Worcester sauce. Therefore, if you want to try this Worcester sauce, try to look for it on the shelves, although with a high probability it will be a fake. From the Worcester sauce of some brands, only the name has survived, and to taste the product has nothing to do with the original.
Without Worcester sauce in England, the table is not a table. Worcester sauce is used with meat dishes, eggs and fish. Also, the sauce is used for marinating meat and poultry products, adding to salad dressings, some alcoholic cocktails. The products served with this sauce acquire an incredibly tender and fragrant taste. Worcester sauce has the property of emphasizing the taste of the dish with which it is used, rather than drowning it.
You can try and at home make a sauce like a Worcester sauce, but for this you still need a lot of time, accuracy and accuracy.
To make the Worcester sauce the most approximate in taste to the original, you will have to cook a ten kilogram serving. We do not think that there will be people who want to experiment with so many expensive seasonings, but there are recipes that are adapted to our kitchen. The sauce for this recipe, of course, only remotely resembles the famous Worcester. But if you really need and want, then this recipe is useful.
How to cook the Worcester sauce?
Ingredients:
- ginger (root) - 1 piece;
- cardamom - 0.5 teaspoons;
- cinnamon - 0,5 tsp.
- onion - 1 piece;
- curry - 1 teaspoon;
- cloves - 1 teaspoon;
- garlic - 4 cloves;
- pepper red - 1 teaspoon;
- anchovy - 2 pcs .;
- salt;
- sugar - 200 g;
- pepper (peas);
- tamarind - 0,5 tsp.
- soy sauce - 1 glass;
- mustard (seeds) - 6 tbsp. spoons;
- Acetic acid - 4 tsp.
Preparation
Not many people know what a tamarind is. Tamarind is usually sold here as a thick paste. If you do not find it, you can replace it with a mixture of lemon juice and brown sugar. Boil in a saucepan over a small fire for about 30 minutes, soy sauce with sugar, acetic acid and tamarind, adding a little water. After half an hour, add the mixture of curry, finely chopped anchovy and salt with a little water to the saucepan to a boiling sauce. After ten minutes, remove the saucepan from the fire. Chop onion and garlic finely, let down for a couple of minutes in vinegar.
All the remaining spices, onions and garlic are tightly knotted in a double layer of gauze and put on the bottom of a clean jar. Fill Hot
After cooling, we transfer the jar to the refrigerator, and seven days a day we squeeze out the gauze pouch, and leave it again in the jar. Spices should give away all their aromas to the sauce. On the eighth day we squeeze the pouch and throw it away.
Prepare and sterilize small bottles. We pour the sauce in them and store them in the refrigerator.
Well, how to make Worcester sauce, we taught you. Dare. Maybe it will be a highlight in your kitchen.
A classic recipe for "Béchamel" and balsamic sauce will help you to diversify your piggy bank recipes of various sauces.