Homemade Worcestershire Sauce
Homemade Worcestershire Sauce Recipe from England - Ingredients and Steps
Introduction
Homemade Worcestershire Sauce is a flavorful condiment that adds depth and complexity to a variety of dishes. Made with a blend of spices, vinegar, and other ingredients, this sauce is a staple in many kitchens.
History
Worcestershire Sauce was first created in the early 19th century in Worcester, England. The original recipe was developed by chemists John Wheeley Lea and William Henry Perrins, who later sold the recipe to the Lea & Perrins company. The sauce quickly gained popularity and became a household staple around the world.
Ingredients
- 1.5 tsp pimento
- 0.75 tsp cloves
- 0.75 tsp black pepper
- 0.75 tsp ginger
- 2 tbsp curry powder
- 0.75 tsp caspsicun (chilli powder)
- 4 tbsp mustard powder
- 4 tbsp chopped shallots
- 0.5 tbsp crushed garlic
- 1 tbsp anchovy paste
- 2 tbsp salt
- 1 cup dark brown sugar
- 4 tbsp tamarinds
- 4 cups malt vinegar
- 2 cups sherry wine
How to prepare
- Freshly bruise the spices.
- Simmer the ingredients together with the vinegar for an hour.
- Add more vinegar as it evaporates.
- Then, add the sherry wine (and optionally, some caramel coloring).
- Set aside in the refrigerator for a week.
- Strain and bottle.
Variations
- Add a splash of soy sauce for an extra umami kick.
- Use apple cider vinegar instead of malt vinegar for a slightly sweeter flavor.
- Experiment with different spices, such as cinnamon or allspice, to create a unique flavor profile.
Cooking Tips & Tricks
Be sure to bruise the spices before adding them to the sauce to release their flavors.
- Simmer the ingredients together with the vinegar for at least an hour to allow the flavors to meld.
- Add more vinegar as needed to prevent the sauce from becoming too thick.
- Let the sauce sit in the refrigerator for at least a week to allow the flavors to fully develop before straining and bottling.
Serving Suggestions
Homemade Worcestershire Sauce can be used as a marinade for meats, a flavor enhancer for soups and stews, or as a condiment for burgers and sandwiches.
Cooking Techniques
Simmering the ingredients together allows the flavors to meld and develop, creating a rich and complex sauce.
Ingredient Substitutions
If you don't have all the spices on hand, you can use a pre-made curry powder instead of individual spices.
Make Ahead Tips
Homemade Worcestershire Sauce can be made ahead of time and stored in the refrigerator for up to a month.
Presentation Ideas
Serve Homemade Worcestershire Sauce in a small glass bottle or jar for a rustic and homemade touch.
Pairing Recommendations
Homemade Worcestershire Sauce pairs well with grilled meats, roasted vegetables, and hearty stews.
Storage and Reheating Instructions
Store Homemade Worcestershire Sauce in the refrigerator in a sealed container. Reheat gently on the stove before using.
Nutrition Information
Calories per serving
Each serving of Homemade Worcestershire Sauce contains approximately 20 calories.
Carbohydrates
Each serving of Homemade Worcestershire Sauce contains approximately 5 grams of carbohydrates.
Fats
Homemade Worcestershire Sauce is low in fat, with less than 1 gram of fat per serving.
Proteins
Each serving of Homemade Worcestershire Sauce contains less than 1 gram of protein.
Vitamins and minerals
Homemade Worcestershire Sauce is a good source of vitamin C, iron, and calcium.
Alergens
Homemade Worcestershire Sauce contains anchovy paste, so it may not be suitable for those with fish allergies.
Summary
Homemade Worcestershire Sauce is a low-calorie condiment that adds flavor to a variety of dishes. It is low in fat and protein, but contains a small amount of carbohydrates.
Summary
Homemade Worcestershire Sauce is a versatile condiment that adds depth and flavor to a variety of dishes. With a blend of spices, vinegar, and other ingredients, this sauce is easy to make at home and can be customized to suit your taste preferences.
How did I get this recipe?
The first time I saw this recipe, I knew it was something I had to try. It was a rainy day in the spring of 1955 when I stumbled upon an old, dusty cookbook at a flea market. As I flipped through its pages, a recipe caught my eye - Homemade Worcestershire Sauce. I had never heard of such a thing before, but the ingredients intrigued me. Anchovies, tamarind, cloves, and vinegar - it sounded exotic and delicious.
I purchased the cookbook for a mere fifty cents and rushed home to start experimenting in the kitchen. As I gathered the ingredients and measured them out, I couldn't help but feel a sense of excitement. This was the start of a culinary adventure, and I was ready to dive in headfirst.
The recipe called for anchovies to be mashed into a paste, which proved to be quite the challenge. I had never worked with anchovies before, and the fishy smell made me scrunch up my nose in disgust. But I persevered, determined to see the recipe through to the end. Next, I boiled tamarind pods in water until they softened, then strained the liquid and added it to the anchovy paste.
The aroma that wafted through my kitchen as the tamarind and anchovy mixture simmered on the stove was intoxicating. It was a strange and pungent scent, unlike anything I had ever experienced before. But I knew that this was just the beginning of something truly special.
As the mixture cooled, I added in cloves, cinnamon, and vinegar, stirring everything together until it formed a thick, dark liquid. I poured the sauce into a glass bottle and let it sit for a few days, allowing the flavors to meld and develop.
When I finally tasted the Worcestershire sauce that I had created, I was blown away. It was unlike anything I had ever tried before - tangy, savory, and slightly sweet, with a hint of umami that lingered on my tongue. I couldn't believe that I had made something so complex and delicious from scratch.
Over the years, I honed my Worcestershire sauce recipe, tweaking it here and there to suit my taste. I experimented with different types of vinegar, adjusted the amount of anchovies, and even added in a secret ingredient or two. Each batch I made was a labor of love, a testament to my passion for cooking and my desire to create something truly special.
As word of my Homemade Worcestershire Sauce spread, friends and family members began to request jars of it for themselves. I was more than happy to oblige, sharing my recipe with anyone who asked. It became a staple in my kitchen, a versatile condiment that could elevate any dish with its bold, complex flavors.
To this day, my Homemade Worcestershire Sauce remains one of my most prized recipes. It is a testament to my love of cooking, my willingness to try new things, and my dedication to perfecting my craft. Every time I make a batch of it, I am transported back to that rainy day in 1955 when I first discovered the recipe that would change my culinary journey forever.
And so, as I sit here in my kitchen, stirring a pot of Worcestershire sauce on the stove, I can't help but feel grateful for all the experiences and people that have shaped me into the cook I am today. My grandmother's Homemade Worcestershire Sauce is not just a condiment - it is a symbol of my passion, my creativity, and my love for the art of cooking. And I will continue to make it, share it, and cherish it for many years to come.