Worcestershire sauce

5 servings

60 minutes

Worcestershire sauce is a legendary British condiment with a rich flavor and aroma. Its history dates back to the 19th century when two apothecaries in Worcester created a complex blend of ingredients inspired by Indian spices. The sauce has a complex balance of vinegar's tanginess, sugar's sweetness, and tamarind's fruity note, with deep spiciness from anchovies and spices. It perfectly complements meat dishes, enhancing the flavor of steaks, burgers, and roasts while serving as a base for marinades and dressings. Its aging makes the flavor even richer. This sauce is an essential component of British cuisine and global gastronomy.

Energy value per serving

• Calories: 258.6
• Proteins: 12.6g
• Fats: 4.4g
• Carbohydrates: 39.2g

Ingredients

• Onion: 1 pc
• Garlic: 2 clove
• Ginger: 1 pc
• Mustard seeds: 3 tbsp
• Black peppercorns: 1 pc
• Ground red pepper: 0.5 tsp
• Cinnamon sticks: to taste
• Vinegar: 2 glass
• Carnation: 1 tsp
• Sugar: 0.5 glass
• Ground cardamom: 0.5 tsp
• Soy sauce: 0.5 glass
• Tamarind paste: 0.3 glass
• Salt: 3 tbsp
• Curry: 0.5 tsp
• Anchovy fillet: 1 pc
• Water: 0.5 glass

Cooking steps

1. Finely chop the onion, mince the garlic, slice the ginger root thinly, and cut the anchovy into small pieces.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 2 cloves
   • Ginger: 1 piece
   • Anchovy fillet: 1 piece

2. Wrap onion, garlic, mustard seeds, red and black pepper, ginger, cinnamon, clove, and cardamom in a piece of thick gauze and tie it to make a pouch. Place the spice pouch in a large pot, pour in vinegar, add sugar, soy sauce, and tamarind pulp.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 2 cloves
   • Mustard seeds: 3 tablespoons
   • Black peppercorns: 1 piece
   • Ground red pepper: 0.5 teaspoon
   • Cinnamon sticks:  to taste
   • Carnation: 1 teaspoon
   • Ground cardamom: 0.5 teaspoon
   • Vinegar: 2 glasss
   • Sugar: 0.5 glass
   • Soy sauce: 0.5 glass
   • Tamarind paste: 0.3 glass

3. Put the pot on the fire, bring to a boil, then reduce the heat and let it simmer for about 45 minutes.

4. Then mix salt, curry, anchovies, and water, pour this liquid into the pot with the sauce, and remove the sauce from the heat.

   Required ingredients:

   • Salt: 3 tablespoons
   • Curry: 0.5 teaspoon
   • Anchovy fillet: 1 piece
   • Water: 0.5 glass

5. Pour the sauce along with the spice bag from the pot into a stainless steel or glass container. Seal the container tightly and place it in the refrigerator for 2 weeks, stirring the sauce occasionally and squeezing the spice bag.

6. After two weeks, the spice bag can be thrown away, and the prepared sauce can be bottled.

7. Store sauce bottles in the refrigerator. Shake the sauce before use.