Worcestershire sauce - what to replace at home in Caesar's. How to make real Worcestershire sauce - recipe

An interesting article was found on the website Timeout.ru

The history of Worcestershire sauce (aka Worcestershire, Worcestershire, Worcestershire) is very interesting. According to one version, a certain Lord Marques Sandys, the ex-governor of Bengal, in 1837 brought to his native Worcester the recipe for the sauce he loved during his service in India and ordered it from a local pharmacy. But what happened did not even remotely resemble the lord’s favorite specialty. Upset, he refused to accept the order. The rejected sauce migrated to the basement, where it was discovered some time later. This is where his finest hour came: the settled product acquired an exceptional taste. According to another version, Lord Marquez ordered the development of a recipe from chemists John Lee and William Perrins, and without delay they developed the recipe by which the sauce is still prepared.

By the way, Worcestershire sauce- this is only Lea & Perrins. Everything else is just an imitation. The sauce is prepared from twenty, and according to some sources - from as many as forty components, which include tamarind, anchovies, lemon balm and aspica (concentrated meat broth, clarified and defatted). But main secret preparation - holding in oak barrels. Note to particularly advanced cooks: a serious recipe for making the sauce at home is in the Larousse Gastronomique encyclopedia. Worcestershire tastes very spicy, sweet and sour. I would even say - too spicy. Two or three drops in any dish is more than enough. I decided to test our “hero” while marinating meat for barbecue. In your regular recipe I just added three drops. Even such a small amount of sauce gave the meat a rather noticeable spicy sourness. Later I remembered that Worcestershire is an indispensable ingredient in the Caesar salad, which is discredited in our Palestines. The use in this recipe is also elementary. The result clearly illustrated why Caesars in restaurants differ so much from a visually identical set of ingredients. Sauce! Some people simply save money on it. But I don’t save money: now I use it for stews- roast beef and stew, seasoning all kinds of hot snacks, steak from raw meat, marinated fish and even bacon and eggs.

Recipe/Caesar (3 servings)

Romaine salad - 400 g

White bread - 100 g

Garlic - 1 large clove

Extra Virgin olive oil - 50 g

Egg - 1 pc.

Juice of 1 lemon

Worcestershire sauce - 2-4 drops

Grated Parmesan - 2 tbsp. l.

Salt, freshly ground black pepper

Wash the lettuce leaves and dry them. Dried up White bread without crust, cut into cubes with a side of 1 cm and dry until lightly browned in the oven for 10 minutes. Crush the garlic and grind it with salt. Add a tablespoon olive oil and heat over low heat. Place the croutons there and, stirring, keep on fire for 1-2 minutes. At the large raw egg on blunt end make a small hole and place it in a pan of barely simmering water for a minute. Rub a salad bowl with garlic and place the greens in it. Drizzle with oil and mix gently. Season with salt and pepper, add lemon juice and a few drops of Worcestershire sauce, stirring well. Break the egg into the salad, stir to coat lettuce leaves. Then sprinkle with cheese, add croutons and mix again.

Worcestershire sauce - general principles and cooking methods

Worcestershire (Worcestershire) sauce is incredibly popular in English restaurants, but here you can find it mainly in supermarkets. You will ask why? IN classic composition includes from 20 to 40 ingredients. It came to us from England, but was created based on English sauces. What’s not there - several types of vinegar, tamarind, onions, garlic, anchovies, a set of previously “secret” spices, molasses, sugar, and so on. It turns out to be a kind of burning mixture that is added to alcoholic cocktail « Bloody Mary", as well as in the well-known Caesar salad.

It looks a little lighter than soy sauce, but the taste is very rich, so it cannot be used in the same way as, for example, white or red sauce. It's more of a seasoning. It's enough just not large quantities- a teaspoon for the entire dish to fully enjoy its original taste. What can you use it for? First of all, meat dishes - steaks, chops, even kebabs. It can also be a component salad dressings. Making the sauce at home is quite a hassle, and should only be stored in the refrigerator.

Worcestershire sauce - food preparation

The main principle when cooking is maintaining a sense of proportion. You can enhance the taste of a dish and give it aroma with just a few drops of sauce, so the concentration of its ingredients is carefully calculated. In general, manufacturers keep recipes in the strictest confidence. The sauce is prepared in large batches - this makes it easier to calculate the composition by weight.

After processing the main ingredients, the factory sauce is left to ferment for two whole years. Then it is mixed, preservatives are added and bottled. At home, this trick is more difficult to repeat, but if you adapt the recipe a little to our realities, you can still prepare delicious and aromatic seasoning. It is noteworthy that it is better to cook some products in a gauze bag; if you don’t have one, buy gauze and fold it in several layers.

Worcestershire sauce - the best recipes

Recipe 1: Worcestershire Sauce

(adapted recipe for homemade)

The difficulty of preparing the sauce with a large number of ingredients. Prepare a small piece of gauze or a gauze bag in which we will process some of the components.

Ingredients: onion, garlic (2 cloves), anchovy (1 piece), ginger - root or ground, peppercorns, mustard seeds (3 spoons), salt, curry (half a teaspoon), ground cinnamon(you can use a stick), red pepper (0.5 teaspoon), cloves (half a spoon), cardamom, acetic acid (2 spoons), sugar (100 grams), soy sauce(half a glass), tamarind.

Cooking method

Dip the onion into the vinegar solution and leave for a few minutes. Then chop finely. Also chop the garlic and sprinkle it with vinegar. Place garlic, onion, cinnamon, red and black pepper, ginger, cloves and cardamom in a gauze bag. Tie the bag or gauze tightly, since during the cooking process we will have to constantly wring it out.

Pour soy sauce into a saucepan and acetic acid add sugar and add tamarind. Pour in some water and put on fire. Boil for low heat half an hour. Separately mix the curry, cut the anchovy into pieces, add salt and dilute with a small amount of water. Pour the mixture into common sauce and continue cooking.

Turn off the heat and place the spice bag in glass jar. Pour the sauce into it and close the lid. Cool well and put in the refrigerator. Squeeze the bag daily for a week, then remove it completely. Pour into small bottles and store in the refrigerator.

Examples of dishes with Worcestershire sauce

Recipe 1: Beef Tenderloin with Onions and Worcestershire Sauce

Worcestershire sauce is a seasoning that can give beef steak original taste. You can use homemade or store-bought sauce, it doesn't matter.

Ingredients: beef (500 grams), onion (1 head), red dry wine(1 cup), black pepper, Worcestershire sauce (1 teaspoon), parsley or dill.

Cooking method

Divide the beef tenderloin into several pieces portioned pieces and hit it with a hammer. Fry in vegetable oil until golden brown crust and remove the pieces of meat. In the remaining fat, fry the finely chopped onion over low heat. Then pour in a glass of wine, boil and add salt. Pepper and add a teaspoon of Worcestershire sauce. Cool the roast slightly and pass through a blender. Fill steak sauce, sprinkle with herbs and serve hot.

Recipe 2: Pork Cake with Peaches and Worcestershire Sauce

It is better to take sweet and sour canned peaches; if the pieces are very large, carefully divide them into slices. Tender sweet and sour pork with peaches, seasoned with Worcestershire sauce, amazingly tasty and does not require any more spices. Don't oversalt or overcook.

Ingredients: pork carbonate(800 grams), salt, pepper, canned peaches(1 can, 300 grams), vegetable oil, mustard (1 spoon), black pepper, Worcestershire sauce (1 teaspoon).

Cooking method

Cut the carbonate into pieces approximately 2-2.5 cm thick, add salt and pepper. You should get 8 pieces. Heat a frying pan and fry the meat on both sides. Prepare a mixture of peaches - mix them with pepper and Worcestershire sauce. Bring to readiness under the lid of the frying pan over low heat. Serve with vegetables or legumes.

Recipe 3: Chicken in Worcestershire Sauce

Ingredients: small chicken to make it easier to bake, onion, tomato (2 spoons), vegetable oil (2 spoons), Worcestershire sauce (2 spoons), hot peppers(2 pcs), salt.

Cooking method

Louis, chop half the pepper and add the sauce and tomato. Let's refuel vegetable oil and mix. Carefully cut the chicken lengthwise, rub with salt and coat with the resulting mixture. We put it under pressure for several hours. The marinated chicken is placed in the oven, be careful not to burn - if you notice, cover with a sheet of foil. Bake at 200 degrees.

Worcestershire sauce - useful tips experienced chefs

The famous sauce in original recipe in our conditions it is almost impossible to prepare due to the large number of ingredients.

What and with what can be replaced

If you were unable to get anchovies, replace them with sprat or even worker-peasant herring. Very heavy cream and adding wine or wine vinegar replace Mascarpone, balsamic vinegar replaced by wine. Capers can be omitted and olives can be used instead. Coconut milk our culinary experts replace it with shavings.

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 the mixture tomato juice with 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, anchovies (if you’re lucky enough to buy fresh ones - I wasn’t lucky), pickle them, for example, or buy Italian ones in the store spicy marinade, and instead of burnt burner 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
Exit finished product: 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

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 simple caramel, which is also added 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 ready sauce in the refrigerator for 6 months.

Worcestershire sauce is complex, but very original sauce originally from Worcestershire, England. Here it is very widespread, but the sauce has conquered Russian-speaking countries relatively recently.

At the same time, we haven’t even decided on what to call it correctly, so when you hear names like Worcestershire or Worcestershire sauce (as well as Worcestershire or Worcestershire), know that we are talking about the same sauce.

Worcestershire sauce has a multifaceted taste, although it is traditionally defined as sweet and sour. However, its taste is so rich that you can taste its entire gamut only by adding it to a dish in tiny portions, or rather, drop by drop.

History of the sauce

It is said that the sauce was created as a mistake by apothecaries trying to recreate Indian recipe, brought to England by Lord Marques Sandys. Chemists John Lea and William Perrins could not please the customer. But after standing in the basement for two years, the sauce was accidentally found by them and tasted, surprising the tasters with its taste. In 1837, unfortunate pharmacists began to sell their invention with all their might, registering Worcestershire sauce as the Lea & Perrins brand.

Thus, the British have been enjoying the taste of Worcestershire sauce for 170 years, adding piquancy to many dishes with its help. However, even now only those initiated into this secret know both the recipe and the technology of the sauce. What is known is that the process of preparing the secret composition takes 2 years.

Sauce composition

Studying the components of the sauce available for research, some chefs claim that Worcestershire Sauce goes back to ancient Roman roots, while others claim that this recipe is a creation of the East. And the components in the composition range from 20 to 40.

All that is known for sure is that it contains water, sugar and salt, as well as: onions - both onions and shallots, anchovies and garlic, asafoetida, tamarind aspic, malt vinegar and molasses (black molasses), soclimon and extract tarragon, black, allspice and chili peppers, celery and horseradish, curry and Bay leaf, ginger and nutmeg.

What do you eat Worcestershire sauce with?

If you decide to try Worcestershire sauce, then you need to remember only one obstacle - there are many more fakes on sale than originals. The thing is that, apart from the Lea & Perrins company, which is now the Heinz brand, no one else has yet been able to recreate all the flavor facets of the sauce, so any other manufacturers, even Heinz itself, are not marked “Lea & Perrins” they make fakes!

But if you are not a hardcore gourmet, then the “fake” Worcestershire sauce produced under the brands “Cajun Power”, “French’s” and “Heinz”, which we have already mentioned, are quite good options.

Having become the owner of a bottle with the coveted mixture, the joy of ownership quickly gives way to confusion due to the question: what should you eat this unique Worcestershire sauce with?

It turns out that this sauce is unique - it can be added not only to any meat and fish dishes, but also to salads, vegetable stews, porridges and omelettes. An excellent alternative to soy sauce, it complements marinades and bean dishes, burgers and croutons. By the way, Worcestershire sauce is the highlight of many dishes. For example, without it you will never taste real salad"Caesar". And in the Bloody Mary cocktail, the presence of sauce is mandatory.

What can you substitute for Worcestershire sauce?

Yes, perhaps - nothing. It has no analogues. After all, the proportions and composition of this potion are known only to Lea & Perrins.

However, over almost 200 years, chefs have, of course, developed many compounds that imitate Worcestershire sauce. And many experimenters simply tried to recreate it at home. And that's not bad at all. After all, judge for yourself, it’s better to try to make the sauce, even if it’s not original, on your own than to buy, in most cases, a counterfeit bottle with an unknown composition, full of dyes, preservatives and other “chemicals.” Moreover, only a few people know what true Worcestershire sauce tastes like.

Worcestershire sauce recipes

Assuming that it is better to create a “fake” sauce, or its analogues, with your own hands than to buy it, we will offer you several recipes, the creators of which claim that the taste of their sauce differs from the original only in the absence of two years of aging in the basement.

To make Worcestershire sauce at home, you will need an accurate kitchen scale and endless patience.

You may also have trouble finding some of the products included in it. However, you understand that you are not preparing the original, so feel free to introduce substitutions. For example, instead of anchovies it would be appropriate to use sprat or herring, instead of heavy cream- Mascarpone cheese, wine instead of balsamic vinegar, and black olives instead of capers.

Home "Worchester"

Prepare:

onion - 1 pc.
garlic - 2 cloves
chili pepper - 4 pcs.
vinegar - 2 tbsp.
soy sauce - 1 tbsp.
sugar - 0.5 tbsp.
kosher (or rock) salt - 3 tbsp. l.
molasses - 0.5 tbsp.
ginger (fresh) - 25 gr.
cinnamon - 1 stick
cardamom - 5 pods
mustard (in seeds) – 3 tbsp.
curry (powder) – 0.5 tsp.
cloves - 1 tsp.

You need to prepare it like this:

Peel the onion, garlic and ginger and chop finely. Cut the chili in half, remove the seeds, and chop the cardamom.
All components except granulated sugar mix and bring over medium heat until the first signs of boiling appear. Reduce heat and simmer for about 10 minutes.
Place the sugar in a dry frying pan and melt until it turns into brown caramel, then add it to the sauce and simmer for another 5 minutes.
Remove the sauce from the stove and pass through a fine sieve (gauze), pour into jars for storage. After cooling, transfer to a cool place (refrigerator) for storage. He can stay here for 7-8 months.

Consume by adding 2-5 drops to a dish of meat, vegetables or fish.

Home "Worchester"

Prepare:

anchovies – 1 pc.
onion - 1 pc.
garlic - 2 cloves
tamarind (paste) - 0.5-1 tbsp. l.
soy sauce - 125 ml
chili pepper (red hot), powder - 0.5 tsp.
vinegar essence - 2 tbsp.
salt - based on taste
sugar - 0.5 tbsp.
ginger (fresh pulp or ground) - 1 tsp.
cinnamon - 0.5 tsp. powder or 1 stick
cardamom (powder) – 0.5 tsp.
curry (powder) – 0.5 tsp.
white mustard (in seeds) – 2 tbsp.
black pepper (peas) - 1 tsp.
cloves - 1 tsp.

You need to prepare it like this:

Peel the onion and add acetic acid.
After half an hour, remove the onion and finely chop.
Grind the garlic with a press (garlic press) and sprinkle with vinegar.
Place onions, garlic, cloves, peppers, ginger and cardamom in a gauze bag. It's good to tie this creation.
Pour soy sauce into the pan and vinegar essence, diluted with water to 6%. Pour sugar into the liquid and add a bag of spices and tamarind.
Boil the mixture over low heat for half an hour. At this time, you need to chop the anchovy extremely finely, grind it with curry, add salt and a small amount of water until you get a liquid mass, which you immediately add to the saucepan with the future sauce.
After 30 minutes of cooking, move the bag into a glass container (or a jar) and fill it with sauce from the saucepan. When the composition has cooled, the jar should be closed and placed in the refrigerator for a week. Every day you need to open the sauce and squeeze out the bag.
After a week, throw away the bag and strain the sauce into glass storage containers. The sauce should only be stored in the refrigerator.

Homemade Worcestershire sauce

This sauce is ideally close to the original, but it has one drawback - it is prepared in minimum dose– 10 kg. After studying the components of the recipe, you will understand why. It is composed on the basis of the components indicated on the sauce label and is adapted for making at home.

Prepare:

anchovies or spicy sardellas – 190 gr.
celery – 80 gr.
horseradish – 40 gr.
water – 3 liters
dessert wine (for example, Tokay) or port – 760 gr.
malt vinegar, 10% – 2.3 liters
tamarind – 570 gr.
tomato paste – 950 gr.
meat broth boiled to a jelly state, low-fat and clarified (aspic) – 70 g.
lemon – 190 gr.
meat extract – 80 gr.
walnut extract - 190 gr.
tarragon extract (tincture with vinegar) – 10 g.
champignon extract-decoction - 570 gr.
chili pepper extract - 340 gr.
chili pepper (piece) – 1 gr.
allspice – 4 gr.
black pepper (ground into powder) – 80 gr.
curry (powder) – 100 gr.
nutmeg powder – 4 gr.
ginger (fresh grated pulp or ground) – 1 gr.
bay leaf (piece) – 1 gr.
salt – 230 gr.
granulated sugar – 230 gr.
burnt sugar(molten) – 19 gr.

You need to prepare it like this:

We prepare all the components, weigh what is cleaned and cut - clean, chop, squeeze the juice out of the lemon.
Place all ingredients, except burnt sugar, in a heat-resistant container (pour in water carefully at the very end) and boil for about 15 minutes after boiling.
Add the burnt sugar melted in a frying pan while still warm and sticky to the sauce and simmer for another 5 minutes.
Remove the sauce from the heat and strain through a fine sieve (gauze), pour into jars for storage.

Worcestershire sauce should be stored in the refrigerator and consumed by adding 2-6 drops to any savory dish.

Worcestershire sauce has English roots and has a unique, unsurpassed aroma and rich sweet and sour taste due to the fact that its main composition includes fish, vinegar and sugar (see photo). It would seem, how can such ingredients create and give your dish a lasting and rich aroma? However, you just need to add even one teaspoon of this sauce to the dish - and it will truly sparkle with new colors for you.

Let's try for a moment to plunge into the history of the creation of this masterpiece. There are quite a lot of legends that tell about the origin of the sauce. One of them tells that one of the English pharmacies in the county of Worcestershire (hence the name of the sauce) was contacted by Lord Marquez Sendi, who had previously worked as a governor in India. From there he brought the recipe, as well as some spices for preparation, and asked the pharmacists to make the mixture according to the existing instructions. But something went wrong, and the lord refused to take this mixture, since, according to him, it was not what he wanted to receive. Well, the pharmacists had no choice but to put this mixture in the basement. And only a few years or a few months later, this is where the legends differ from each other, when the pharmacists decided to conduct an audit, they stumbled upon the forgotten sauce. After tasting it, they could not believe their taste. During its stay in the basement, the sauce infused and became tart. sweet and sour taste. Fortunately, pharmacists found the recipe brought by the lord and started producing the sauce. To date, it has received universal approval in many countries around the world.

The sauce is added mainly to fish and meat dishes, and alcoholic drinks such as “Bloody Mary” and “Caesar” cannot do without its participation.

Ingredients of Worcestershire sauce

Worcestershire sauce contains no less than 25 products, some of which vary depending on the country where the sauce is sold. Most of the ingredients are simply incompatible with each other, but this is what gives the sauce its zest and uniqueness.

The following main ingredients are used to prepare the sauce:

anchovies;
tomato paste;
champignon extract;
port wine;
curry;
aspic (fat-free concentrated meat extract);
lemon juice;
tarragon extract;
corn syrup or sugar;
malt vinegar;
black molasses or burnt sugar;
tamarind.

Let's figure out what gives the sauce its sweet and sour taste, besides lemon juice, vinegar and sugar. Is it really necessary to add this? great amount spices? Most of the seasonings used in the sauce have a pungent taste and a spicy aftertaste (asafetida, horseradish, bay leaf, nutmeg, chili pepper, black pepper, allspice, garlic), but they are softened by tamarind, as it adds sourness to the dish.

The latter is an important component of Worcestershire sauce. It is tamarind that gives that sweet and sour taste, which distinguishes it from other sauces. It is a long-lived plant, which is why it grows for a long time. Its fruit consists of pulp and seeds. Sometimes recipes call for the tamarind seed, but only the pulp is edible when the fruit is brown or red-brown in color. The consistency of the pulp is sticky, thick and has a spicy apricot aroma. Tamarind is rich in sugar and acids and is also a source of calcium. If you can't find it, then as a last resort you can substitute tamarind lemon juice, but the taste will still be different.

I would like to remind you once again that spices play an important role in preparing the sauce. If you do not add at least one of the above ingredients, then, alas, you will not succeed amazing taste, which Worcestershire sauce has. Chefs all over the world recommend being careful when preparing, observing a sense of proportion in everything, and not adding too much of everything, otherwise the taste will spoil, and this, in turn, threatens to ruin the dish.

Homemade recipe

The recipe for Worcestershire sauce is quite simple and can be prepared even at home. Original recipe No one officially advertises the sauce, but if for some reason you couldn’t find the product on store shelves, then you can prepare it at home, and the taste certainly won’t be much different from the store-bought one.

We offer one of the simplest and best recipes preparing the sauce. To do this, prepare gauze in advance and fold it in several layers (it’s just better to cook some products in a gauze bag).

Now let's move on to the cooking method. To begin, pour 2 tablespoons of acetic acid into a bowl and place the onion in this solution, leave for a few minutes. Then chop finely. Next, chop two cloves of garlic and sprinkle with vinegar. In a gauze bag we put onion, garlic, a cinnamon stick, half a teaspoon each of red and black pepper, cloves and cardamom. At this stage, the prepared gauze pocket needs to be tied quite tightly, because during the cooking process we will periodically wring out this bag. Pour half a glass of soy sauce and acetic acid into a saucepan, pour in one hundred grams of sugar and add tamarind. Pour in some water and put on fire. Boil over low heat for about thirty minutes. Now cut the prepared anchovy in small pieces, put it in a separate bowl, add half a teaspoon of curry there, salt to taste, dilute with clean cold water and mix everything thoroughly. Pour the resulting mass into the pan, where the sauce itself is cooked, and continue cooking.

At the next stage, we transfer the gauze pocket with spices into a glass jar, after turning off the heat. Pour the sauce into it and screw the lid tightly. We wait for the liquid to cool completely when room temperature, after which we put the jar in the refrigerator. Wring out the bag daily for a week, then remove the pocket with spices from the jar. Pour the sauce into small bottles and leave in the refrigerator or some other dark place. cool place for storage (this product easily adapts to home storage conditions).

Use in cooking

The use of Worcestershire sauce in cooking has gained wide popularity among all peoples of the world. It is the most common seasoning in England, which is not surprising. Most often this sauce is used to create:

The sauce is usually used as a marinade for meat dishes, for example, cutlets, beef tenderloin, carbonates, shish kebab, baked chicken, scrambled eggs and bacon, roast beef. It can even be added to rice, pasta, dumplings, vegetable stew , Caesar salad. Can't do without it and everyone knows alcoholic drink "Bloody Mary". But most of all, the sauce reveals its taste and aroma in the preparation of fish dishes. It is enough to add just a teaspoon of this sauce to– and its taste will change beyond recognition, sparkling with new flavor shades.

We would like to draw your attention to the fact that the sauce is contraindicated if you are allergic to seafood and increased acidity stomach. The calorie content of this product is relatively low, and most often it is added to dishes in small quantities, so it can be consumed by everyone, excluding the above contraindications.

What can be replaced?

“What can I replace this sauce with?” - this question very often worries housewives who, for some reason, cannot this product purchase. Some are trying to create its analogues, but finding something similar just won’t work for one simple reason: the sauce has too unique a taste, and the substitute is simply unable to replicate it. Some are trying to use soy sauce as a substitute. Others recommend using balsamic vinegar, a mixture of sauces containing seafood and similar seasonings. But, as culinary experts say, then you get a completely different taste. Therefore it is better to find original product, especially since the dish requires very little of it.

The original taste of this sauce cannot be described in words. At least once, prepare a dish with it yourself and appreciate its taste.