Bruno Oteiza explains how to make homemade Worcestershire sauce, also called Worcestershire sauce, Worcestershire sauce or Perrin sauce.
It is a fermented liquid sauce that is used to enhance the taste of other sauces, such as pink sauce, or to dress a variety of dishes, raw or cooked, among which beef and Caesar salad stand out.
It is also a main ingredient in some cocktails, such as Bloody Mary.
- 1 onion
- 2 cloves garlic
- 2 salted anchovies
- 125 ml soy sauce
- 500 ml white vinegar
- 125 ml of molasses
- 250 ml of water
- 3 teaspoons wholemeal mustard
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon pink pepper
- 1/2 tablespoon black pepper
- 1/2 tablespoon cardamom
- 1/2 tablespoon cloves
- 1/2 tablespoon curry powder
- 1 top ginger
Preparation of the English recipe for sauce:
To make Worcestershire sauce, crush the garlic in a mortar with a pinch of salt. Grind the onion in the chopper.
Put the garlic and onion in a saucepan over the heat and add the mustard, cinnamon, pink pepper, black pepper, cardamom, cloves, soy sauce, vinegar and molasses. Grate the ginger and add.
Crush the anchovies with the curry and a pinch of salt in the mortar. Dilute the mixture in water and add it to the pan.
Let it reduce for about 20 minutes. Crush the sauce and strain it.
Pour it into a container and let it stand for a minimum two weeks, shaking it from time to time.
About Worcester sauce:
The original sauce, sold under the Lea & Perrins brand, was launched in England in 1837. The formula for its preparation remains a secret, but it is known that the sauce matures in wooden barrels for 18 months.
Add a little Worcestershire sauce to the olive oil to dress the salads.
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Thanks for reading.
David from 55000 Recipes