How to replace Worcestershire sauce at home. The secret behind seven seals

Perhaps one of the most legendary English sauces is Worcestershire, or Worcestershire, the recipe of which I will share today. Not so long ago, I talked about the preparation of Caesar salad, and there you can’t do without this sauce.

I like to experiment, so one day I asked myself: how can I replace the store-bought one, and can I cook it myself? Although not immediately, but the answer was found on the Internet. It turns out that there is a recipe, and it is in front of you.

Worcestershire sauce - homemade recipe

For a long time it was believed that it was impossible to make sauce at home - the recipe is too complicated. Classic Worcestershire sauce contains great amount ingredients and cooking it is quite troublesome.

Firstly, the concentration of ingredients in the sauce invented by English pharmacists is carefully calculated. Besides, present conditions The preparation of the Worcester seasoning is still a secret. And thirdly, factory-made sauce is put into the fermentation process for two whole years, and only then, after adding preservatives, it is bottled.

But ... albeit not quite original recipe, housewives have learned to do it. Recipe adapted to modern conditions and almost repeated original taste sauce.

So, you've made up your mind and you're ready to work hard.

You will need:

• Onion - 1 pc.
• Ginger - 1 root.
• Mustard, seeds - 3 tbsp. spoons. (can be replaced with powder).
• Garlic - 2 cloves.
• Red hot peppers- half a teaspoon.
• Black pepper, peas - 1 teaspoon.
• Cinnamon - 1-2 sticks (3 centimeters).
• Cardamom - half a teaspoon.
• Vinegar (any) - half a glass (replace with lemon juice if desired).
• Cloves - 1 teaspoon.
• Soy sauce - half a glass of any.
• Sugar - half a glass.
• Curry - half a teaspoon.
• Anchovies - 2 pcs.
• Tamarind (pulp) - a quarter cup.
• Salt - 3 tablespoons.
• Water - half a glass.

How to cook:

1. Finely chop the onion, garlic and ginger (rub on a grater). Cut the anchovies.
2. In a gauze bag (two layers of gauze), put the onion, garlic, both types of pepper, mustard, ginger, cardamom and cinnamon.
3. Tie a bag, or sew it up, and put it in a saucepan. Pour in soy sauce and vinegar, add sugar and tamarind.
4. Bring the mixture to a boil and reduce the heat to the lowest possible. Leave to boil quietly for 40-45 minutes. Don't digest!
5. Pour water into a separate bowl, add curry, anchovies and salt the mixture. Pour into a saucepan and immediately remove from heat.
6. Cool down naturally, pour into glass jar preferably with a wide mouth.

Send the jar to the refrigerator to brew. Be patient, because it will take two whole weeks. Shake the future sauce in the bottle every day or two. When mixing, always take out the bag and squeeze it into a jar (do not mix it up, you need to squeeze it into a jar, into the infused sauce).

After two weeks, remove the jar from the refrigerator, wring out last time bag and throw it away, completely, if you don’t understand, in the trash.
Pour ready Worcestershire sauce in a bottle (if you find from a real Worcester, then generally class)! Then guests can not admit that this is the work of your hands.
And maybe, and vice versa, boast.

History of the origin of the sauce

Although the fame of Worcestershire sauce has spread around the world, and the age is decent, after all, 170 years, the secret of the origin of the recipe is unknown. They say that Lord Marques Sandys, having gone on a well-deserved rest, in 1837 returned to his homeland, to England, to the county of Worcestershire, from Bengal, where he served as a local governor for many years.

Over the years, he has become accustomed to spicy and spicy oriental cuisine and didn't want to change habits. Still would! Traditional English cuisine in those days it was insipid, boring and rather monotonous.

Leaving India, the lord wrote down one of the sauce recipes that he especially liked. In England, Sandys turned to two pharmacists with a request to prepare their favorite dressing for this recipe. You may be surprised now, but at that time pharmacies not only sold medicines, but also made various drinks, for example, lemonade - so the lord turned to the address.

The pharmacists prepared the sauce, but apparently they messed up something, the mixture came out so unappetizing in taste and smell that the lord refused to pay for the order. The frustrated pharmacists shoved the jars into the basement and forgot about them for a long time.

Several months have passed. One day, pharmacists were cleaning the basement, found forgotten jars and decided to try it once.

We tried it and were amazed! After a long exposure, the sauce acquired a surprisingly delicious taste! In addition, the lord's recipe was preserved, and enterprising pharmacists decided to start production. This is how the famous Worcestershire sauce was born.

English delicious sauce quickly tasted, appreciated, and soon he became known in the world.
In China, it rivals soy sauce and is the most popular marinade. Americans add it to beans, meat dishes and hamburgers. Europeans - Greeks and Spaniards - love to season salads. What about the famous Caesar salad? Without it, he will lose his zest! The sauce turned out to be literally universal - it is ideal for any dishes.

Do you know that famous cocktail « Bloody Mary» owe the love of many to Worcester sauce? In 1912, a few drops of it, added to vodka mixed with tomato juice, made the cocktail a legendary drink, no less known to millions than the sauce itself.

The advantage of the seasoning is that it is economical to use due to the concentrated taste. A few drops are enough, and the dish will acquire a unique taste.

Think about making Worcestershire sauce according to this recipe, then share your impressions, friends, okay? I know that onion Can be substituted for shallots but haven't tried. Dried tamarind pulp can be found in large supermarkets, although not easily, I confess. With love and respect… Galina Nekrasova.

Good day! My name is Nika, and I want to tell you about an interesting and savory dressing for different dishes - Worcestershire or Worcestershire sauce. Sometimes you can also hear the name of the sauce, which sounds like “voucheshir”. But it is incorrect and appeared, most likely, with an illiterate reading English name gas stations. Talking about Worcestershire sauce, I will share with you both the history of its appearance and the recipe home cooking gas stations. And also I will advise how you can replace the delicacy sauce if necessary.

History of the Sauce Recipe

To understand what Worcestershire sauce is, let's find out the history of its appearance. The filling was invented by a British pharmacist at the request of a noble lord, but in the end the customer did not like the invention. And the only thing left for the unlucky pharmacist was to remove the sauce in the barrel to the basement, since it was a pity to pour it out. Refueling for a long time was forgotten. But then someone from the home pharmacist got it by chance, tried it and was amazed at the unusual and piquant taste sauce. Worcestershire sauce quickly became popular and found wide application in cooking.

Real Worcestershire sauce is a delicacy and very expensive, so you can only buy it in gourmet markets. The high price of the sauce is quite justified, because it contains many very different and quite rare components: an abundance of spices, walnuts, soy sauce. The exact composition of the Worcestershire sauce is unknown to anyone, as it is kept in the strictest confidence by the company that bought the license to produce the dressing.

It is worth noting that it will be difficult to reproduce the original sauce recipe at home, also because the dressing must be kept for a certain time in oak barrels. Only then will she acquire her wonderful aroma and a nice brown color. However, there are recipes that will help you make almost real Worcestershire sauce at home. I will share one of these recipes with you.

Homemade Worcester Recipe

The recipe for almost real Worcestershire sauce I dug out in one cookbook. I’ll make a reservation right away: for the Worcester recipe, you will need a significant number of expensive ingredients, and you will have to tinker with cooking. But it's worth it. So, the preparation of homemade Worcestershire sauce will consist of several stages:

1. We take a small head of onion, peel it, put it in a bowl and pour table 9% vinegar on top so that it completely covers the onion. Keep for 5-7 minutes, then remove the onion from the vinegar and finely chop. Transfer the chopped onion to a clean bowl.
2. Take a couple of teeth young garlic, peel, finely chop, sprinkle a little with vinegar and add to the onion
3. Mix the mixture and transfer to a cloth bag. The bag must be sewn from natural and dense matter. Pour spices to onion and garlic: one pinch each hot pepper, cinnamon, half a teaspoon of grated ginger root and cardamom. Tie the bag and put it aside
4. We take a clean pan and pour 150 grams of soy sauce into it, two teaspoons of the same table vinegar, half a glass of sugar, two tablespoons of water. Stir lightly and put the pan on medium fire. Cook for at least half an hour and stir the mixture constantly. As a result, you should get a thick mass with a pronounced aroma. 10 minutes before the end of cooking, add a pinch of tamarind to this mass.
5. The liquid mass for the sauce should cool down and while this is happening, you should take a separate bowl and pour half a teaspoon of ready-made curry seasoning into it, the same amount of salt and add finely chopped fillet of one anchovy to it. We mix the resulting mass with a liquid base and then put our pan on fire again. Let the mass boil and immediately remove from heat. Pour the base into a clean glass jar, on the bottom of which, before pouring, you need to lay the same bag with onions, garlic and spices. The sauce should cool down room temperature, after which the jar can be closed with a lid and put away in a cold place for storage and tincture.

Recipe Features

Worcestershire must be brewed to get the flavor. Traditionally, the tincture takes about 7 days, and every day you need to take the bag of spices out of the jar and squeeze it right over the container. On the last day after squeezing the bag, we remove it completely, mix the contents of the jar well and pour the finished “wooster” into convenient bottles. If you were looking for an answer to the question of what to replace Worcestershire sauce with, then this recipe is quite worthy replacement original Worcester.

Worcester is a sauce that is used in most different dishes, but if there is no Worcestershire sauce on hand, how to replace it so that you do not have to fiddle with preparing a replacement for a long time? It all depends on what kind of dish you plan to cook. For example, in a Caesar salad recipe, it is quite possible to do without Worcestershire sauce, replacing it with a mixture of balsamic vinegar and traditional Thai fish sauce. But still, it’s better not to be stingy and still buy a real “Worchester” for cooking homemade delicacies: believe me, this magic taste impossible to reproduce and something to replace!

Ready-made purchased sauces are an absolute evil, and the composition of many of them causes, to put it mildly, suspicion. What is there to talk about taste properties! Mayonnaise, ketchup, tartare - all this can be prepared independently. But there are such sauces and dressings, the industrial production of which is not only possible, but at least justified. For example, fish, soy, oyster and Worcester sauce. How to replace the latter, we will tell in our article.

Worcestershire sauce. History of appearance

Flavors and Uses of Worcestershire Sauce

The taste and aroma of this sauce is very delicate and does not interrupt, but rather emphasizes the taste of the product. Therefore, it should be used as a liquid seasoning or ingredient in salads or other homemade sauces. Also Worcestershire sauce (than to replace it in this case, hard to say) will be needed to cook a classic American steak, original dressing with a Caesar salad or a Bloody Mary cocktail. In other cases, the main thing when using Worcestershire sauce is to observe the measure. A few drops will be enough to enhance the taste of the dish and add a special piquancy.

Where can I buy ready-made sauce?

Currently, it is not difficult to buy ready-made sauce, as it is sold in most supermarkets. It is inexpensive and can be stored in the refrigerator for a long time. So it can be said to be a long-term investment. When buying a sauce, it is better to give preference to the Lea and Perrins brand.

If you decide to cook this sauce yourself, then you will need: one onion, ginger - 1 pc., 2-3 cloves of garlic; depending on size, one or two anchovies, mustard seeds (up to three tablespoons), the same amount of salt, a teaspoon of black peppercorns, half a glass of sugar, half a teaspoon of curry, the same amount of sugar and cardamom, one cinnamon stick about 2 cm, a teaspoon of cloves, 2 tbsp. l. vinegar, half a glass of soy sauce, tamarind - a quarter of a glass, half a glass clean water. Take onion and chop. We do the same with garlic, ginger and anchovy. What can you substitute for anchovies? The most common slightly salted sprat. There is no difference in taste, and the difference in price is significant. In a pre-prepared gauze bag, place onions, black and red peppers, garlic, cardamom, cloves, cinnamon and ginger, tightly bandage it. Then, put the bag of spices in a saucepan, add sugar, tamarind, soy sauce and vinegar. Bring to a boil over low heat. Separately, mix water, curry, salt, anchovies and also send to a saucepan with sauce. Remove from heat, pour into a hermetically sealed container and send a bag of spices there. Close tightly and leave to infuse in the refrigerator. Within two weeks, it is necessary to stir it, and squeeze the bag. ready sauce Pour into bottles and discard spices.

What is a substitute for soy sauce?

For some dishes, soy sauce is replaced with a dry-based dressing. forest mushrooms. The mushrooms are washed very thoroughly and poured with boiling water, insisted for 12 hours, then decanted, salt is added. Ready! Now you can make your own Worcestershire sauce. How to replace the missing ingredients, you also know!

Worcestershire sauce is perhaps one of the most legendary English sauces. His recipe is still an unsolved mystery, and fame has spread all over the world. Worcestershire sauce has a history of over 170 years. It was at that time that Lord Sandys, the governor of Bengal, returned to his homeland, to good old England. But during his governorship, he was so accustomed to spicy oriental cuisine that English food seemed too fresh to him.

Then the lord invited two agile gentlemen, John Lea and William Perrins, who worked in one of the pharmacies, and suggested that they make the sauce according to the recipe he had preserved. Young people bought everything necessary ingredients and proceeded to fulfill the task of the lord. To everyone's dismay, the mixture they received was too spicy and smelled bad. The jars with the failed sauce were hidden in the basement and forgotten about for a long time. It wasn't until a few years later, while cleaning out the basement, that Leah and Perrins discovered their failed sauce and decided to try it again. Surprisingly, after a long exposure in a damp cellar, the sauce acquired a delicious taste! Lea and Perrins did not lose their heads, and already in 1837 they began to officially produce and sell Worcestershire sauce under the Lea & Perrins brand.

It must be said that in England the sauce was quickly tasted, and its sales began to grow every year. Worcestershire sauce soon gained worldwide fame. But its recipe is still known only to a limited circle of people. They say the sauce contains fermented fish, molasses, tamarind, french garlic, English red onion, Madagascar cloves, chili and much more. The technology for making Worcestershire sauce is also classified: special ingredients must mature in special barrels in the basement of the Worcester sauce factory. It takes 3 years and 3 months to make a bottle of Lea & Perrins sauce.

World Favorite

Worcestershire sauce is truly loved all over the world. In Greece and Spain it is added to salads, in China it competes in popularity with soy sauce and is the most popular marinade. In Canada and Central America, Worcestershire sauce is served with beans, and in the USA it is added to meat dishes and the famous hamburgers. Worcestershire sauce turned out to be truly universal sauce, as it is ideal for any dishes: meat, vegetable, and fish. But that's not all.

The famous Bloody Mary would not exist without Worcestershire sauce. It was the drops of this sauce that in 1921 made the combination of vodka and tomato juice a legendary drink loved by millions.

After the 1886 earthquake that destroyed a village in New Zealand, the only thing that remained intact was found during excavations in the 1970s - the original bottle of Worcestershire sauce.

The famous explorer Francis Edward Young in Lhasa, in 1904, was treated to dinner by Tibetan monks, and there was a bottle of Worcestershire sauce on the table!

Worcestershire sauce is very economical due to its concentrated flavor. It is not poured into a dish with spoons - sometimes two or three drops are enough. But you can't do it on your own. Every company that has tried Worcestershire sauce has failed to replicate the success of Lea & Perrins sauce. At home, this miracle of cooking is definitely not cooked. And is there a need for this when you can always purchase original bottle real Worcestershire sauce to enjoy the unique and legendary taste of history itself.

Worcestershire sauce, also called Worcestershire sauce, is the most famous English condiment. It received its name from the county of Worcestershire, where it was first created more than 170 years ago.

It is considered one of the most mysterious culinary seasonings, since until now its recipe is known only to manufacturers. The British know how to keep the secrets and traditions of cooking this spicy dressing are kept strictly secret.

The composition and features of the preparation of the original Worcestershire sauce

Compound original version known, it includes more than 25 ingredients. Here are some of them:

• Vinegar malt;
• Water;
• Anchovies;
• Shallot;
• Curry;
• Horseradish;
• A mixture of peppers: allspice, chili, black;
• Ginger;
• Garlic;
• Tamarind;
• Celery;
• Lemon juice;
• Nutmeg;
• Tarragon;
• Bay leaf;
• Asafoetida;
• Aspic (meat extract).

But, even knowing the exact composition, it will not be possible to repeat the original taste.

Authentic Worcestershire sauce "ripens" in special oak barrels in the cellars of production for more than three years. And only then it is bottled, delivered to restaurants and supermarkets.

According to legend, the first attempt to create a seasoning was unsuccessful, the customer did not like the taste. But the prototype was forgotten in the cellar and accidentally found a few years later, having tried it, they were amazed at the combination of tastes and aroma in it.

Meanwhile, the sauce is incredibly popular with chefs around the world. Due to its concentrated composition, it is economical to use.

Sometimes a few drops per dish are enough. It's more of a condiment than a condiment.

Worcestershire sauce enhances the taste of fish, meat dishes, salads, is part of the famous Caesar sauce and Bloody Mary.

homemade worcester sauce recipe

So, it is impossible to repeat Worcestershire sauce on your own. But to prepare a seasoning that is suitable for replacement is quite realistic. Although this process is long and laborious.

Cooking steps:

Marinate the onion in vinegar for 2 minutes;

Sprinkle with vinegar and chop the garlic;

Take a gauze bag or a piece of gauze in two layers, where, along with garlic and onions, place pepper, mustard, ginger, cloves, cardamom and cinnamon. Tie gauze tightly;

Pour water mixed with vinegar and soy sauce into a saucepan, place a bag there, add sugar and chopped tamarind;

While the pan is simmering over low heat for half an hour, finely chop the anchovy fillets, combine with curry, salt, add water. Stir everything, pour into a boiling mixture;

After 30 minutes, turn off the heat, drain the contents of the pan into glass containers. Put the gauze bag in the same place;

After cooling, keep the jar in the refrigerator. Every day, take out gauze with spices, squeeze it into the sauce, and put it back. Do this for two weeks;

After two weeks, you can throw away the gauze and spill finished product v glass bottles. Keep cold.

This recipe is considered a classic in home cooking. However, there are variations.

One version of the recipe uses lemon juice instead of vinegar. And in another version, sprat is put instead of anchovy.

Substitute for Worcestershire Sauce in a Caesar Salad

Caesar salad is a favorite of many. The secret of its success is in the recipe for a special dressing, which in the original version necessarily includes Worcestershire sauce.

But you can cook a dish without this ingredient if you replace the seasoning with a mixture of balsamic vinegar and Thai fish sauce.

The process of creating a salad includes two stages: first, the dressing sauce is prepared, then the dish itself.

Dressing Ingredients:

• Egg - 1 pc., Remove from the refrigerator in advance;
• Natural olive oil - 3 tbsp. spoons;
• Balsamic vinegar - 0.25 tsp;
• Thai fish sauce- 2-3 drops;
• Mustard - 0.25 st. spoons;
• Anchovies - 3-4 pieces;
• Lemon juice - 2 tbsp. spoons;
• Tabasco - 1 drop;
• Salt, ground pepper.

How to make Caesar salad dressing:

1. Boil an egg without a shell for a few seconds - you get poached;
2. Place the egg in a bowl and beat with lemon juice, tabasco and mustard, pouring in in the process olive oil. Get the consistency of mayonnaise;
3. Cut anchovies. They are sometimes replaced by spicy salting sprat in the amount of two pieces. Add to dressing, beat again with a blender;
4. Finally, add balsamic vinegar and a few drops of thai sauce, salt, pepper dressing.

Now that you have extraordinary delicious dressing, we suggest you cook the salad itself.

Caesar salad ingredients:

• Chicken fillet - 300 g;
• Romaine lettuce - a bunch;
• Cherry tomatoes - 10 pcs;
• Long loaf for croutons - 4 slices, cut off the crust;
• Garlic - a couple of cloves;
• Natural olive oil - 2 tbsp. spoons;
• Previously prepared salad dressing;
• Pepper, salt.

Preparing a popular salad:

1. Lightly fry the fillet, then bake in the oven, cool, cut into slices;
2. Prepare garlic oil in advance - chop the garlic and put in olive oil for an hour, let it brew;
3. Fry the loaf in a frying pan garlic butter, previously cut into cubes. Salt and pepper, dry in the oven for 5 minutes;
4. Rinse lettuce leaves, cut the tomatoes into halves;
5. Submit green salad on a large plate and put the chicken on top, pour dressing over everything with balsamic vinegar, garnish with cherry halves;
6. Lay out the croutons before serving.

Despite the opinion of what to cook on home kitchen Worcestershire sauce is unrealistic, it is possible to find a replacement for it. The main thing is not to be afraid to experiment.