Thankfully, it's possible to both buy and make vegan Worcestershire sauce if you so desire, with soy sauce sometimes taking the place of anchovies as an ingredient. Their first attempt was initially regarded as a failure: The duo “found the taste unpalatable, and simply left the jars in their cellar to gather dust.” Several years later, however, they revisited their experiment and discovered that letting it age had wondrously transformed it into a tasty take on savory sauce. If you've cruised the condiment aisle before, you've no doubt seen it: the brown sauce with the intimidating-sounding English name. US Department of Agriculture. The flavor is savory and sweet with a distinct tang provided by the vinegar. Most people won't think twice about serving basic cornbread when is on the table. Even within the same brand, as in Lea & Perrins, the U.S. version is saltier and sweeter than the U.K. version labeled as the same sauce. Worcestershire sauce can be used as a condiment on sandwiches and shellfish, or seasoning for salads. You can use its potent flavor as a shortcut to building broths, stocks, and braising liquids. This is because the same sodium which serves to add flavor also manages to act as a preserving agent. And as the vast majority does not know what ingredients the authentic Worcestershire sauce has, since its formula is secret, we have chosen to prepare some variants of it at home so you can also cook other delicious recipes. Worcestershire sauce is a fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. It’s an easy way to add deep flavor to uncooked sauces, but it can also be cooked into barbecue sauces to cut through some of the inherent sweetness. Part of what makes this sauce so intimidating is the difficulty that comes with saying its name. Worcestershire sauce has a distinct flavor, yet it can be challenging to identify its complex list of ingredients simply by the taste. Allrecipes is part of the Meredith Food Group. In a large saucepan, heat olive oil and sauté the onion until soft. Depending on the brand, it may or may not be gluten-free. Worcestershire sauce's intense umami taste makes it great for meat marinades, and it's also commonly used in bloody Marys and Caesar salads. From “War-cester-sheer” to “Woo-shter-sure,” the unfamiliarity of the place name and the length of the phrase leaves perhaps too much room for interpretation. The Best Way to Store Worcestershire Sauce kazoka/Shutterstock.com Unopened bottles. Let's clear up the mystery. Despite its rather unique secret weapon, Worcestershire sauce is surprisingly versatile. It packs a seriously savory punch. this link is to an external site that may or may not meet accessibility guidelines. A little Worcestershire added to a pan sauce can also pack in a new dimension of flavor to complement your … It is used in soups and stews for seasoning and adding savoriness. Worcestershire sauce ingredients . It’s an easy way to add deep flavor to uncooked sauces, but it can also be cooked into barbecue sauces to cut through some of the inherent sweetness. Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. Cook over medium-low heat for another 5 minutes. "In recent years there has been a newfound interest in 'umami,' or the fifth taste [after salty, sweet, bitter and sour], often described as 'deliciousness,'" says Seamus Mullen , chef at the Institute of Culinary Education, in an email interview. The ingredient that gives Worcestershire sauce its unique flavor is tamarind, the fruit of Tamarindus indica, or Indian date in Arabic. What does Worcestershire sauce do? Guesses over the years include soy sauce, lemon, and even pungent Indian spice asafoetida, though there's never been any sort of official confirmation. The partners bottled more, and a taste for Lea & Perrins Worcestershire Sauce spread throughout Europe, to America, and across the world. Here's a few tips for how to cook with it. You can also experiment by adding it to recipes whenever you cook with other savory sauces like soy, oyster, or fish sauce. Vinegar leads the ingredient list and is included both for the tangy flavor and to preserve the other components of Worcestershire sauce. It's great on steaks— in part because it shares common ingredients like onions, garlic, and spirit vinegar with A1 steak sauce— and in other meaty dishes like stews or chilis. You're never going to believe this, but it's from the English city of Worcester, which sits in the West Midlands county of Worcestershire. You can even try adding a personal secret ingredient to make the sauce your own. Food Data Central. Feel free to experiment and adjust to your taste. It's an easy way to add deep flavor to uncooked sauces, but it can also be cooked into barbecue sauces to cut through some of the inherent sweetness. Strain the Worcestershire sauce into glass bottles or jars and refrigerate. Now a mostly generic term, Worcestershire sauce is currently manufactured by many different commercial retailers, as well as under the original Lea & Perrins label. In addition, it has three times as much sugar and sodium. If you want a savory, umami-rich element in whatever you're eating, go wild with the Worcestershire. That's also probably why Worcestershire sauce is a sort of spiritual companion to fish sauces (as well as soy sauce) that you'll find in Asian cuisine. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own the trademark to "Worcestershire". The creators were the chemists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce tastes tangy, savory, sweet, and salty. Though the company tried to trademark the term, the English High Court of Justice ruled in 1876 that Worcestershire sauce is a generic phrase that can be used by anyone who wants to make their version of the sauce. So I suppose we should be thankful that John Wheeley Lea and William Henry Perrins were hoarders who couldn't bear to throw away their failed experiment. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot. Information and translations of Worcestershire in the most comprehensive dictionary definitions resource on the web. It uses distilled white vinegar rather than malt vinegar. So What Foods Work With Worcestershire And How Should You Use It? Add comma separated list of ingredients to include in recipe. But, do you really know what Worcestershire sauce actually is? This sauce was made by accident and has a surprising ingredient. So, let's say it all together now: “Woo” (like how you'd say “wood,” not the exclamation)-”stir”-“sure.”. Here are 17 times you are supposed to use Worcestershire sauce. Why does Worcestershire Sauce taste so good? Prior to opening the bottle, Worcestershire sauce can be stored at room temperature. They were experimenting with vinegar-based seasoning sauces and had abandoned a batch that didn't taste right. It is highly valued worldwide and without a doubt it is a product that all chefs, both professional and amateur, wish to have. Red Wine and Worcestershire Sauce Marinade for Chicken. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about five hours or until thickened enough to coat the back of a spoon. While there's been quite the proliferation of various Worcestershire sauce recipes over the last 180-plus years, the original ingredients used by Lea & Perrins include barley malt and spirit vinegars, sugar, salt, molasses, fermented onions and garlic, cured anchovies, and tamarind. The good news about Worcestershire sauce is that, due to the fact that it is high in sodium, it is actually quite easy to store. Worcestershire sauce contains anchovies, so is not suitable for vegetarians. Sauces. That's where the condiment was first created by John Wheeley Lea and William Henry Perrins, a duo of chemists who would go on to form sauce company Lea & Perrins. 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