Worcestershire sauce - general principles and methods of cooking
Worcestershire (Worcestershire) sauce is incredibly famous in English restaurants, but we can meet with it mainly in supermarkets. You will ask why? The classic composition includes from 20 to 40 ingredients. He came to us from England, but was created based on English sauces. What is there is not only - several varieties of vinegar, tamarind, onions, garlic, anchovies, a set of "secret" earlier spices, molasses, sugar, and so on. It turns out some kind of, burning mixture, which is added to the alcoholic cocktail “Bloody Mary”, as well as to the Caesar salad, which is well-known to us.
It looks a little lighter than soy, and its taste is very saturated, so it cannot be used like white or red sauce. Rather, it is seasoning. Just a small amount is enough - a teaspoon for the whole dish to fully enjoy its original taste. What can you use it for? First of all, meat dishes - steaks, chops, even kebabs. It can also be a component of salad dressings. At home, cooking sauce is quite troublesome, and it should be stored only in the refrigerator.
Worcester Sauce - Food Preparation
The main principle in cooking - respect for the sense of proportion. Strengthen the taste of the dish and give it flavor can be just a few drops of sauce, so the concentration of its ingredients is carefully calculated. In general, manufacturers keep recipes in the strictest confidence. The sauce is prepared in large quantities - it is easier to calculate the composition by weight.
Factory sauce after processing the main ingredients are left to ferment for two whole years. Then it is mixed, preservatives are added and bottled. At home, this number is more difficult to repeat, but if you slightly adjust the recipe to our realities, you can still make a delicious and flavorful seasoning. It is noteworthy that it is better to cook some products in a gauze bag, if not, buy gauze and fold it in several layers.
Worcestershire Sauce - Best Recipes
Recipe 1: Worcester Sauce
(adapted recipe for home cooking)
The difficulty of preparing the sauce in a large number of ingredients. Prepare a small piece of gauze or gauze bag in which we will process some of the components. Ingredients: onions, garlic (2 cloves), anchovy (1 pc), ginger - root or ground, peas, mustard seeds (3 spoons), salt, curry (half a teaspoon), ground cinnamon ( you can stick), red pepper (0.5 teaspoons), cloves (half a spoon), cardamom, acetic acid (2 spoons), sugar (100 grams), soy sauce (half a cup), tamarind.
Method of preparation
Dip the onion into the vinegar solution and leave for a few minutes. Then chop finely. Also chop the garlic and sprinkle it with vinegar. Put garlic, onion, cinnamon, red and black pepper, ginger, cloves and cardamom in a gauze bag. Sack or gauze tightly tie, as in the cooking process, we will have to constantly squeeze.
Pour soy sauce and acetic acid in a saucepan, add sugar and add tamarind. Pour in some water and set it on fire. Boil on low heat for half an hour. Separately mix curry, cut into anchovy, salt, dilute with a small amount of water. The mixture is poured into the common sauce and continue to cook.
Turn off the heat and put a bag of spices in a glass jar. Pour the sauce into it and close the lid. Cool well and refrigerate. During the week, squeeze the bag daily, then remove it completely. Pour into small bottles and leave in the refrigerator for storage.
Sample dishes with Worcester sauce
Recipe 1: Beef tenderloin with onions and Worcester sauce
Worcester sauce is a seasoning that can give an original taste to beef steak. You can use homemade or purchased sauce, it does not matter.
Ingredients: beef (500 grams), onion (1 head), dry red wine (1 cup), black pepper, Worcester sauce (1 teaspoon), parsley or dill.
Method of preparation
Divide the beef tenderloin into several portions and beat with a hammer. Fry in vegetable oil until golden brown and remove pieces of meat. In the remaining fat, fry the finely chopped onion over low heat. Then pours a glass of wine, boil, salt. Pepper, and add a teaspoon of Worcestershire sauce. Stir fry a little and pass through a blender. Pour over the steak sauce, sprinkle with herbs and serve hot.
Recipe 2: Pork Carb with Peaches and Worcester Sauce
Peaches are better to take canned, sweet and sour, if very large pieces - carefully divide into slices. Delicate sweet sour pork with peaches flavored with Worcester sauce, amazingly tasty and does not require any more spices. Do not overdo it and do not overdo it.
Ingredients: pork carbonate (800 grams), salt, pepper, canned peaches (1 can, 300 grams), vegetable oil, mustard (1 spoon), black pepper, Worcester sauce (1 teaspoon).
Method of preparation
Cut the carbonate into pieces approximately 2-2.5 cm thick, salt and pepper. It should make 8 pieces. Heat the pan and fry the meat on both sides. Prepare a mixture of peaches - mix them with pepper and sauce. Bring to readiness under the frying pan lid on low heat. Serve with vegetables or legumes.
Recipe 3: Chicken in Worcester Sauce
Ingredients: Chicken small to make it easier to bake, onions, tomato (2 spoons), vegetable oil (2 spoons), Worcester sauce (2 spoons), hot pepper (2 pcs), salt.
Method of preparation
Louis chop half of the pepper and add the sauce and tomato. Fill with vegetable oil and mix. Carefully cut the chicken along, rub it in salt and coat it with the mixture. We put under pressure for several hours. Marinated chicken is placed in the oven, make sure not to burn - if you notice, cover with a sheet of foil. Bake at 200 degrees.
Worcester Sauce - useful tips from experienced chefs
The famous sauce in the original recipe in our conditions is almost impossible to prepare, due to the large number of ingredients.
What and what can be replaced
If you did not manage to get anchovies, replace them with sprat or even a worker-peasant herring. Very fat cream and the addition of wine or wine vinegar will replace Mascarpone, balsamic vinegar is replaced by wine. Capers can be completely eliminated, use olives and olives instead. Coconut milk is replaced by our culinary masters with chips.
