Sweet-sour Worcester sauce as any another, is popular in England. Gradually, though with big delay, it becomes habitual seasoning and in the Russian cuisines. And immediately there is a question: if in its nearest supermarket it didn't appear, and there is a wish for some Caesar salad whether it is possible to replace with something sauce from Britain?
The name "Worcester" happens from the County of Worcestershire. According to the official version, in 1835 the lord Markus Sandie who came back from the Bengalese expedition and missing east food ordered to local druggists to make sauce according to the recipe brought from India. In structure there were about 40 ingredients, and the pharmacy Lea & Perrins honestly reproduced a compounding. However on a legend the result wasn't pleasant to anybody, and the container with tasteless sauce was set aside in a dark corner where it also stayed two years. What turned out after two years of fermentation and became the Worcester sauce well-known for the whole world, more than hundred years being the main seasoning of the British cuisine.
Worcester sauce impacts unique relish to Bloody Mary cocktail and popular Caesar salad.
What the Worcester sauce consists of
Producers quite strictly treat preservation of a secret of the Worcester sauce therefore there is no recipe per se in open access, but lists of ingredients periodically appear. Here, for example, one of them: - tomato paste; - extract of walnuts; - broth of champignons; - black pepper; - sweet wine; - tamarind; - anchovies; - curry powder; - chili pepper; - allspice; - lemon; - horse-radish; - celery; - meat soup; - vinegar; - water; - ginger; - bay leaf; - nutmeg; - salt; - sugar; - tarragon. The trouble is that neither proportions, nor a bookmark order, nor the procedure of production with sense are known. Besides existence of anchovies forces to assume that sauce is cooked by a fermentation method, that is long fermentation, like the Thai fish sauce. These subtleties and also the impressive list of ingredients, strongly complicate preparation in houseof Worcester conditions. Nevertheless, there are adapted recipes which do house production of the Worcester sauce by real, though very difficult action.
Recipe of home-made Worcester sauce
So, you were resolved to make the Worcester sauce of the house. For this purpose you will need onions, two segments of garlic, an anchovy, a cracked ginger, peppercorn, a tablespoon of seeds of mustard, salt, 1 gram of powder of a curry, cinnamon, chili powder, a carnation, cardamom, vinegar, a half-glass of sugar, 100 grams of a soy-bean sauce, a tamarind. Lower onions in solution of vinegar and keep waiting ten minutes, then small cut. Crush garlic, add to it a little vinegar. In a clean gauze sack put garlic, onions, cinnamon, red and black pepper, ginger, a carnation and cardamom. The sack needs to be tied. Mix a teaspoon of acetic acid, a soy-bean sauce, sugar in a pan, add a tamarind. Dilute with a small amount of water and boil half an hour on the minimum fire. In a separate cup mix small cut anchovy, a curry, salt, add a little water and add to a pan. You boil about 15 more minutes. Put the prepared sack with spices in glass capacity, fill in with sauce and close a cover. After sauce cools down, within a week you keep it in the fridge, every day squeezing out a sack. After that the sack can be removed, your pseudo-Worcester sauce is ready. In it it is possible to pickle meat, to add it to salads or cocktails.
The Worcester sauce is so habitual and popular in Britain as a soy-bean sauce in China or teriyaki in Japan.
Replace the Worcester sauce so difficult and expensive that it is far more simply simple to go to supermarket and to buy couple of small bottles of the real sauce for emergency especially as it can be stored very long.