What kind of fish is Worcestershire sauce made from? Worcestershire sauce - the best recipes

Worcestershire sauce is a wonderful additive based on natural ingredients that is ideal for meat and some other dishes. You can find out where it came from, what it consists of and how to prepare it from the article.

Worcestershire sauce has a sweet and sour, slightly spicy taste. The color of the additive is dark brown, quite liquid in consistency.

The composition of the sauce may seem strange at first glance, because it contains products that, in theory, should not be combined with each other. But they are what make the taste so rich and interesting.

The classic version of the sauce includes approximately the following components:

garlic;
celery;
ginger;
nutmeg;
anchovies;
shallots;
horseradish;
aspic;
salt;
molasses;
curry;
bay leaf;
tamarind;
black pepper;
asafoetida;
water;
Chile;
lemon juice.

But this is far from a complete list and not entirely accurate, because the real recipe is unknown to anyone except the manufacturers themselves.

Just a few drops of this additive will be enough to enhance the taste and significantly improve the aroma of the dish.

History of appearance

The first mention of the sauce appeared 170 years ago. Upon returning to England, Lord Sandy considered that the country had very bland dishes and hired two apothecaries to make the seasoning, and he already had a written down recipe.

Unfortunately, the result greatly disappointed everyone; the banks were put away and forgotten about for several years. And after this time, we conducted the tasting again and were pleasantly surprised at how tasty the sauce was.

It is believed that its recipe is still secret, and it takes three years and three months to prepare real Worcestershire sauce.

What dishes does it go with?

In general, this sauce is ideal for the famous Caesar salad, and must also be added to the original Bloody Mary cocktail. Without this seasoning, dishes simply lose their charm and unique taste.

But since English cuisine cannot boast of variety and piquancy, the sauce began to be added to other products. It is added to almost all meat dishes, such as roast beef, steak or stew.

It is great for fish marinades, various appetizers and even sandwiches. Vegetable salads and casseroles cannot do without it, because it is a wonderful alternative to harmful mayonnaise or sour cream.

In addition, the sauce does not interrupt the taste of the product itself, it only emphasizes it favorably. Most often, very little of it is added, since the seasoning is very concentrated and is used together with soy sauce, Tabasco, olive oil and other spices.

What can you replace the sauce with?

Now you can find Worcestershire sauce in almost any supermarket, and its price is not too high. If you want to try it according to the original recipe, then look for a manufacturer called Lea&Perrins.

And if it is not possible to purchase and cook at home due to the lack of certain ingredients, which, by the way, are very exotic, then many, of course, are interested in what can replace the sauce.

Unfortunately, it is impossible to find a complete analogue of this seasoning; its taste is too peculiar.

Instead of sauce, balsamic vinegar, a mixture of vinegars with seafood and suitable seasonings are usually used.

How to make classic Worcestershire sauce

If you are not intimidated by the huge list of ingredients for this spicy and unusual sauce, then you can try making a pretty good alternative.

Please immediately note that this recipe is only as close as possible to the original, but it will still not taste exactly the same. To obtain an exact copy, you will need special conditions, a lot of time and oak barrels, so it is better to prepare Worcestershire sauce in a simplified version.

Full list of products

To get started, stock up on everything you need:

sea salt;
100 grams of sugar;
half a cinnamon stick;
two cloves of garlic;
125 milliliters of water;
one small spoon each of black peppercorns and ground;
0.5 liters of vinegar 9%;
one medium-sized onion;
half a glass of soy sauce;
one small ginger root;
a small spoon of clove flower buds;
two large spoons of tamarind paste;
one anchovy;
half a spoon of curry and cardamom;
a quarter spoon of red pepper.

Cooking technology

Peel the onion, rinse and pour the specified amount of vinegar, leave for half an hour to marinate and only then cut into cubes.
Chop the garlic in any convenient way, and also lightly sprinkle with vinegar.
Prepare a gauze bag and place onion, garlic and all the spices from the list except curry in it. Tie tightly so that nothing falls out of the bag.
Pour vinegar into a deep saucepan, add sugar, tamarind paste, soy sauce and mix the resulting mixture very thoroughly, then place on the stove and turn on high heat.
Place the bag of spices in this mass, and as soon as the contents begin to boil, turn the heat to minimum and cook everything for about 45 minutes.
Chop the anchovy very finely, mix with salt, curry and water. We’ll put all this into the pan after the required cooking time has elapsed and immediately remove the container from the heat.
We pour what we get into a suitable glass jar, not forgetting to put a bag of spices in there and carefully cover the container.
After the future sauce has cooled completely, move it to the refrigerator.
There the jar will have to stand for two weeks, and every day you will need to take the bag out of it, squeeze it out, mix the contents and close it again.
After fourteen days the sauce will be ready. We remove the bag and throw it away; it is no longer needed. And pour the resulting seasoning into small plastic bottles or jars. It is desirable that the containers are not transparent, but darkened.

Worcestershire sauce was first manufactured in England, prepared by pharmacists Lee and Perrins according to recipes brought from India, which at that time belonged to the British Empire. Having prepared this sauce for the first time, the pharmacists did not like its taste, but by pure chance they did not throw out the barrel, and after some time it caught their eye again. We decided to try the sauce again, and its taste exceeded all expectations.

In 1838, the sauce was launched into retail sales under the name Worcestershire sauce, in honor of the county of the same name. From the very beginning of sales, the sauce became very popular among the population.

In classic Worcestershire sauce composition includes several varieties of vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic and spices, the exact composition of which is kept secret. This sauce is slightly lighter than soy sauce, and its taste and aroma are delicate enough not to interrupt the taste of the product, but to emphasize it - after all, Worcestershire sauce is mainly used not as a sauce, but as a liquid seasoning.

Worcestershire sauce is spicy and highly concentrated in flavor and is the most common condiment in England. The sauce is produced on an industrial scale. Worcestershire sauce is used in English national cuisine for stewed and fried meat dishes, it is flavored with roast beef, stew, bacon and scrambled eggs, even sandwiches in snack bars and bars, and it is also perfect for boiled and fried fish. Worcestershire sauce is included in the recipes of many classic dishes, the most famous of which is Caesar salad (Worcestershire was in the original recipe) - as well as cocktails. For example, in our country “Bloody Mary” is often made without Worcestershire, but in a decent bar they will definitely add this sauce.

Otherwise, when using Worcestershire sauce, the main thing is moderation: a few drops are enough to give the dish a special aroma and enhance the taste, and we don’t need more from this sauce.

Here is one recipe for making Worcestershire sauce.

0.5 tbsp. water.

Chop the onion, garlic, ginger rhizome and anchovy. Wrap onion, garlic, mustard, red and black pepper, cinnamon, cloves, ginger and cardamom in a thick gauze bag and tie. Place this bag of spices in a pan, add sugar and tamarind pulp, add vinegar and soy sauce. Bring all this to a boil and leave on low heat for 40 minutes. Separately, mix salt, water, curry, anchovies and pour into the pan with the sauce. Then remove the sauce from the heat and pour it, along with the bag of spices, into a glass jar, close the lid well and place in the refrigerator. Stir the sauce from time to time and squeeze out the spice bag. After two weeks, the bag should be thrown away and the finished sauce should be bottled. The sauce is best stored in the refrigerator. and shake before use.

Worcestershire sauce, or Worcestershire sauce, is a fermented liquid condiment created from seemingly incongruous ingredients by chemists John Willie Lea and William Henry Perrins, founders of Lea & Perrins. The anchovies used to make the sauce are fermented in vinegar for 18 months before being blended and bottled in Worcester, where the exact recipe is still a closely guarded secret.

In this article we will look at the history of the creation of the sauce, its composition, benefits and harms, calorie content, variations, as well as various dishes to which it is added.

History of creation

A fermented fish sauce called garum was a staple of Greco-Roman cuisine and the Mediterranean economy of the Roman Empire. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century.

The origins of the original Worcestershire sauce recipe are still unclear. The packaging originally stated that the sauce came from a "recipe of a nobleman in the county." The company's founders also claimed that one Lord Marcus Sandys, a former governor of Bengal who returned from India with the East India Company in the 1830s, commissioned them to recreate the recipe for the special sauce. However, writer Brian Keogh concluded in his privately published history of Lea & Perrins to mark the 100th anniversary of the Midland Road plant that no Lord Sandys had ever been Governor of Bengal or, as far as any record is concerned, ever in India .

There is also a version about a certain Captain Henry Lewis Edward (1788-1866), who was a veteran of the Napoleonic wars and served as deputy lieutenant of Carmarthenshire. It is believed that it was he who brought the recipe home after a trip to India.

Today it is believed that Lee and Perrins first tried to make the sauce in the 1830s, but it was not to their taste and was left in the basement of their pharmacy, and then completely forgotten. It was only when the barrels of the sauce were discovered and opened many months later that the sauce's flavor had improved, mellowed out, and became similar to what is now known as Worcestershire sauce.

The Lea & Perrins company itself was founded in 1837 and continues to be the world's leading brand for the production of this sauce. In 1838, the first bottles of Lea & Perrins Worcestershire sauce were released to the general public.

The Supreme Court ruled on July 26, 1876 that the Lea & Perrins brand had no right to the name "Worcestershire Sauce" and therefore it could not be a trademark. The company claims that their sauce is the original, but other brands offer similar recipes.

On October 16, 1897, Lea & Perrins moved production of the sauce from their pharmacy to the Worcester plant on Midland Road, where it is still produced. The plant produces finished bottles for domestic sales and concentrate for bottling abroad.

Application

What is Worcestershire sauce used for? It is a complex product with specific taste and aroma. It is often used in recipes to enhance various dishes and drinks.

For example, it is an ingredient in dishes such as: Welsh toast with cheese, Caesar salad, oysters Kilpatrick, chili con carne, beef stew or other beef dishes. The sauce is also often added for flavor to Bloody Mary and Caesar cocktails.

Worcestershire sauce can be used as an alternative to soy sauce if you want to update your marinade recipe and add new flavors. It is suitable for tofu, meat or poultry.
The sauce enhances and complements the flavor of complex meat dishes. For example, this could be stews or even simple grilled hamburgers.
This sauce can also be used in soup. It's great for bringing out the flavor in chili and other thick soups.

Try adding this sauce to your usual dishes, and your taste buds will undoubtedly be pleasantly surprised.

Compound

The ingredients listed on a traditional bottle of Worcestershire sauce sold in the UK are:

Barley malt vinegar.
Sugar cane vinegar.
Molasses.
Sugar.
Table salt.
Anchovies.
Tamarind extract.
Garlic.
Spices.
Flavorings (soy sauce, lemons, pickles and pepper).

Anchovies, which are part of the sauce, are often a cause of concern for people with fish allergies, vegetarians, vegans and those who, for one reason or another, avoid eating fish.

What can I substitute for Worcestershire sauce? You can use soy sauce or teriyaki sauce instead. There are many alternatives on the market today.

Calorie content

Per 100 grams, the calorie content of Worcestershire sauce in its classic version is 78 kilocalories.

Distribution of main macro- and micronutrients:

0 g fat.
0 g protein.
19 g carbohydrates (of which 10 g sugar).
980 mg sodium.
800 mg potassium.
107 mg calcium.
13 mg magnesium.
13 mg vitamin C.
5.3 mg iron.
0 mg cholesterol.

Benefit

Worcestershire sauce adds flavor to chicken, turkey, beef, pasta and salads, but flavor isn't the only benefit it has. The sauce contains vitamins that can help improve your health. Let's see exactly what benefits adding Worcestershire sauce to your diet can bring.

The sauce has the ability to activate the immune system, as it contains vitamin B6 (molasses, garlic, cloves and chili pepper). The vitamin helps build red blood cells and maintain the health of the nervous system.
An additional benefit is healthy skin. Some of the ingredients in the sauce (anchovies, cloves and chili pepper extracts) contain vitamin E, which also helps boost the immune system. They act as antioxidants that provide protection against aging, improve the appearance of skin and control hair loss.
The sauce is made with ingredients containing vitamin C such as garlic, onions, cloves and chili peppers. Vitamin C is also an antioxidant that may help prevent cancer and heart disease. Younger skin is another consequence, as vitamin C is involved in the production of collagen, which is a major part of connective tissue.
Vitamin K provides protection against hemorrhage. It is especially beneficial for women who have heavy periods as it helps reduce the amount of blood lost. Vitamin K also helps stop bone destruction. Sauce foods that contain vitamin K are anchovies, cloves and chili peppers.
Niacin from anchovies helps with digestion and normalizes the condition of joints in people suffering from osteoarthritis.
Thiamine, found in onions and chili peppers, benefits the nervous system and promotes a healthy mindset. It can also help those who suffer from seasickness.

Harm

Despite the fact that the sauce has undoubted benefits, it contains ingredients that can cause allergies. Therefore, people who are allergic to anchovies or gluten should eliminate this sauce from their diet or seek a safe substitute.

Also, the excessive sugar and salt content in some variations of Worcestershire sauce does not allow it to be classified as an exclusively healthy product. The most important thing is to know when to stop and not overuse it.

Variations

Today there are a large number of variants of Worcestershire sauce on the market, the composition is for every taste. Below are some of them.

Gluten-free. The popularity of gluten-free diets may be one reason that the American version of Worcestershire sauce is made using distilled white vinegar rather than malt vinegar, which contains gluten.
Vegetarian. Some versions of the sauce are vegetarian and may not contain anchovies.
Low in sodium. Lea & Perrins and some other brands make lower sodium versions. They are intended for people with high sodium levels in the blood or for those who do not like very salty sauces.
Homemade sauce. It's relatively easy to make your own sauce at home, but it does involve a long list of ingredients. But you can experiment and make your own perfect sauce.

Analogues in other countries

Different countries have their own peculiarities in the production and use of sauce; let’s look at some of them.

In Denmark, Worcestershire sauce is commonly known as "English sauce".
The sauce is extremely popular in El Salvador, where many restaurants have bottles of it on every table. More than 120,000 gallons are consumed annually, the highest per capita consumption in the world.
The American version (Worcestershire sauce in the photo above), unlike the British one, is packaged in a dark bottle with a beige label and wrapped in paper. This practice was a protective measure for bottles in the 19th century, when the product was imported by ship from England.
Interestingly, the version of the sauce sold in the US differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. Plus, it has three times the sugar and sodium. This makes the American version of the sauce sweeter and saltier than those sold in the UK and Canada.
Japan has its own version of the sauce, which, unlike Worcestershire sauce, is completely vegetarian. This sauce is known as "Tonkatsu Sauce" and is most often used as a seasoning for the dish of the same name "Tonkatsu" - fried breaded pork chops. Both the dish and the sauce are believed to have been adopted from English cuisine brought to Japan in the 19th century.

Results

So, we looked at the history of creation, composition, benefits, harm and calorie content of Worcestershire sauce. Now you know how to use it to improve the taste of your favorite dishes.

Worcestershire sauce

Worcestershire sauce

Worcestershire sauce - what is it? Worcestershire or Worcestershire sauce (usually the name is shortened and called Worcestershire or Worcestershire) is a fermented sauce created by British pharmacists John Wiley Lee and William Henry Perrins. The sauce got its name from the small homeland of Lee and Perrins - Worchester County.

According to history, Worcestershire sauce, first created by Lee and Perrins, turned out to be so strong that pharmacists declared it completely inedible, and the barrel of sauce was safely forgotten in the basement of the pharmacy. But a few years later, clearing out old stocks, pharmacists decided to try the sauce again and discovered that after long-term aging it became softer and much more appetizing. Then it was decided to launch its mass production.

The original Lea & Perrins Worcestershire sauce was first introduced to the general public in 1836, and in 1897 production of the sauce was moved to a factory in Worcester, where, despite numerous resales of the original company, the sauce is still produced to this day. now under the Heinz brand.

What do you eat Worcestershire sauce with? The original sauce is aged for 18 months before being bottled and sold, making Worcestershire sauce a complex and unique combination of flavors and aromas that is used to enhance a wide variety of foods and drinks.

The most famous dish, perhaps, is, of course, everyone's favorite Caesar salad, which cannot be imagined without the classic dressing with Worcestershire sauce. Worcestershire sauce has a wide range of uses beyond Caesar, being added to rabbit, deviled eggs, chili con carne, stews and other beef dishes, as well as to oysters and even the famous Bloody Mary cocktail.

The composition of Worcestershire sauce, the original Lea & Perrins Worcestershire sauce, includes malt vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spices and flavor enhancers. The latter most likely means soy sauce, lemons, pickled cucumbers and hot peppers. It is difficult to say exactly, since the original recipe is still kept secret.

Advice from the Wonder Chef. If for some reason you were unable to buy ready-made sauce in the store, but you really want to prepare a salad or other dish with it, the best solution is to prepare Worcestershire sauce at home.

It’s not at all difficult to prepare Worcestershire sauce at home; the classic recipe is adapted to suit home conditions and allows some liberties: we’ll replace molasses with honey, tamarind with lime juice, and we won’t wait 18 months either - the sauce will be ready for use immediately.

Ingredients:

garlic - 1 pc.
apple cider vinegar - half a glass
dark honey (for example, buckwheat) - 3 tbsp.
lime juice - 1 tbsp.
onion powder - 0.5 tsp.
garlic powder - a quarter tsp.
ground chili pepper - a quarter tsp.
anchovy fillet - 1-2 pcs. or fish (oyster) sauce - 2 tbsp.

Preparation:

Let's prepare all the necessary ingredients for making the sauce: a clove of garlic, vinegar, honey (can be replaced with sugar syrup if desired), lime juice, onion and garlic powders, hot ground pepper and anchovy fillet in oil. Pass a clove of garlic through a garlic press or finely chop it with a knife into a tall glass with a spout or a small jug.

Add apple cider vinegar to the garlic.

Next, add honey and freshly squeezed lime juice to the future Worcestershire sauce.

Add ground chili, onion powder, and ground garlic. Garlic and onion powder can be replaced with 1-2 cloves of garlic and a small amount of chopped onion.

Add very finely chopped anchovy fillet or fish sauce and mix thoroughly.

Pour the sauce into a bottle, seal the lid and put it in the refrigerator. We use it as needed. The sauce has a very rich taste and quite a strong aroma, so it is best to add it to various dishes in small quantities.

The amount of ingredients indicated in the recipe yields approximately three-quarters of a cup of ready-made homemade Worcestershire sauce. It should be stored for no longer than one, maximum two months in the refrigerator with a tightly closed lid, be sure to shake before each use.

Bon appetit!

Worcestershire sauce is a 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 such names as 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

The sauce is said to have been created as a mistake by apothecaries trying to recreate an 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 a real Caesar salad. 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'll 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, it would be appropriate to use sprat or herring instead of anchovies, Mascarpone cheese instead of heavy cream, 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.
Mix all ingredients, except granulated sugar, and cook 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 and vinegar essence, diluted with water to 6%, into the pan. 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 a 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 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 (melted) – 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, into 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.