Do you know what a Worchester sauce is? Few of the hostesses have heard anything about this. Let's try to understand together and learn more about this sauce in more detail. So, the Worchester sauce is a universal, popular and very concentrated seasoning of English cuisine full of bright burgundy color, based on soy sauce with a piquant taste.
It consists of one third of the tomato paste, and the remaining volume is occupied by about 25 more ingredients, including Jamaican and black pepper, hot chilli, walnut extract, ginger, cloves, champignon broth, garlic, flour, meat broth , salt and wine.
The use of the Worcester sauce is quite wide. It is used in meat stewed and fried dishes, hot snacks are served, boiled and fried fish. This seasoning was invented in Britain about a century and a half ago. It has an original, pleasant and piquant sweet and sour taste.
The classic Worchester sauce is produced only in an industrial way. The technology of production of sauce, popular in most countries, is naturally kept in strict confidence. This Worchester sauce is very concentrated, therefore it is used literally in the dishes with drops. Let's find out how to make a Worcester sauce at home.
At home, it is unlikely that we will be able to properly prepare a real sauce. The fact is that in all culinary reference books, ingredients are usually given for making 10 kg of ready-made sauce. And for this amount of product we need microscopic doses of some spices. For example, 1 g of bay leaves and ginger, chili peppers, 4 g nutmeg, etc. Ready seasoning can be stored at room temperature for 2 years if the bottle is unopened. After opening, the sauce will be best placed in the refrigerator. Since it is very concentrated, then it needs 3 drops per serving.
Recipe for salad dressings with Worcester sauce
Ingredients:
- chicken egg - 2 pcs .;
- lemon - 0,5 pieces;
- olive oil - 100 ml;
- cheese "Parmesan" - 30 g;
- French mustard - 20 g;
- Worchester sauce - a few drops;
- spices - to taste.
Preparation
Eggs thoroughly rinsed in warm water, bring to a boil, turn off immediately the fire and each egg gently pierced with a needle. Then again we lower them into hot water and leave to lie there exactly a minute. This time we take a lemon, cut it and from one half squeeze into a separate bowl of juice. Now we take out the blender or corolla, split the eggs with a knife, pour the liquid part of the egg into the blender's glass, and from the shells we pick out the layer of protein from the shell. Solim all and carefully beat, pouring gradually lemon juice and continuing to interfere.
Then rub on a grater hard cheese, pour it into the egg mass and again thoroughly mix. After this, add a few drops of classic Worcestershire sauce, put the mustard sandwich and sprinkle it with ground black pepper. Whipping the contents of the glass with a blender, pour a thin trickle of olive oil and bring everything to a homogeneous mass. With the resulting sauce we fill the ready salad "Caesar" and serve the dish to the table.