Homemade Worcestershire sauce, step by step recipe

 

Salsa worcestershire

 

The English sauce, also known as Worcestershire sauce, Perrins sauce or Worcester sauce is a fermented liquid sauce that is usually used to enhance the flavor of other sauces such as, for example, pink sauce, or , to dress different dishes both raw and cooked. These include beef and chicken meat, as well as the César salad . Let’s go for the recipe!

 

Ingredients

 

  • 250 ml of water
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  • 125 ml of molasses
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  • 500 ml of white vinegar
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  • 125 ml of soy sauce
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  • 2 salted anchovies
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  • 2 cloves of garlic
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  • 1 onion
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  • 3 tablespoons mustard seed
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  • 1 ginger tip
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  • ½ tablespoon pink pepper
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  • ½ tablespoon of cinnamon powder
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  • ½ tablespoon black pepper
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  • ½ tablespoon of cloves
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  • ½ tablespoon cardamom
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  • ½ tablespoon curry powder
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  • Salt
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Step by step development

 

1. To make homemade English sauce , you will have to peel the garlic cloves and crush them with a mortar with a little salt.

 

2. Peel the onion and crush it in the processor and place it in a casserole with the garlic cloves.

 

3. Bring to the fire and add the cinnamon powder, black pepper, pink pepper, mustard, clove, soy sauce, cardamom, molasses and vinegar .

 

4. Stir with a wooden spoon and add the grated ginger tip.

 

5. Crush the anchovies with a pinch of salt and curry . Dilute in water and add it to the casserole. Let reduce for 20 minutes.

 

6. Crush the sauce and strain. Place it in a bowl and let stand for at least two weeks, stirring occasionally.

 

We recommend you read : Dutch sauce, step-by-step recipe

 

Did you know that the original sauce was launched in England in 1837? This was marketed under the brand Lea & Perrins and the formula for its elaboration continues to be a great secret, but what is known is that it has an aging in wooden barrels of a year and a half.

 

If you liked this Worcestershire sauce recipe , leave your comments and share it on social networks. To learn more similar preparations, check out the category Sauces .

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