It ’s that browned sauce with an unutterable name : Worcester sauce sauce , a tasty , tangy addition to red meats , soups and pretty much anything that involve braising . ( For the record , sauce creatorsLea & Perrins sayit can be pronounce " WUST - ter - shire horse , " " WOOS - ter - sheer " or " WOOS - ter - sher . " )
Worcestershire sauce is used to make good things even better , because it packs a lot ofumami , or a savoryness . " In recent years there has been a newfound interest in ' umami , ' or the 5th tasting [ after salty , perfumed , bitter and sour ] , often described as ' deliciousness , ' " saysSeamus Mullen , chef at the Institute of Culinary Education , in an email interview . " The umami brings out the natural flavorings in food , makes steak taste more steak - y , mushroom more shroomy . "
Worcestershire Sauce Ingredients
Worcestershire sauce is made up of a mountain of tasty ingredients , let in anchovy , cerise Allium cepa , molasses , Allium sativum , tamarind and malt liquor and / orcider vinegar . " The vinegar and tamarind fetch a punchy acidity to the sauce and the molasses and onion balance out the sweetness , " says Mullen .
How is Worcestershire Sauce Made?
But the true illusion happens during the protracted fermentation process , which takes 18 to 24 months . This last and most decisive step was something of ahappy accidentwhen in the other 1800s two Worcester , England - based chemists ( John Lea and William Perrins ) were charged with repeat a formula enjoyed by a British noble while jaunt in Bengal , then part of India .
Their first exertion was an utter failure , however , and the pharmacist left it to yen in jars in the cellar . A few geezerhood afterward they rediscover the batch and were thrilled to recognize that the fermentation had turned it into the unadulterated zesty sauce . They started selling it in 1837 , it came to the U.S. in 1839 and is sold in over 75 countries today .
While the Lea and Perrins recipe remains a close defend enigma , several competitors spring up to make standardised interpretation ( the BBC countedat least 30 othersin Worcester alone . ) In fact , you could even hear making it yourself at nursing home .
Worcestershire Sauce Recipe
" While the aging and fermenting process might be a bit much to take in charge at home , you’re able to make a very tasty approximation of Worcestershire sauce by simmering soy sauce , mustard pulverization , malt vinegar , tamarindo paste , Allium sativum and spiciness , anchovy paste , tomato spread , ginger , molasses and spices , " Mullen aver . Simply mix and simmer to sauce consistency . Then strain and reserve . Spices , he sound out , can include coriander seed , mustard seed and clove , as well as orange peel and calamitous pepper . ( Food.com has a simple-minded recipe that skips a lot of these fixings , but commenters say it tastes close to the original . )
Other Worcestershire Sauce Uses
The beloved sauce is n’t relegated to steaks and such , either . It can be added to pretty much anything that needs zinging , be it a Bloody Mary , fondue , cheeseflower sauce , eggs , Zea mays everta , potato , salad fertilization or a grilled cheese sandwich . Lea & Perrins even recommends a splash of it in place of your normal salinity and peppercorn flair .
The continuing enthusiasm over umami relish is carrying over into the Worcestershire market , and the recent uptick is expect to continue , projected through 2025 , at least . " Umami bounder have been on the hunting for inheritance condiments like Lea & Perrins ’s original formula and there is an ever - increase trend toward feel new applications for the sauce , " Mullen explicate . " From marinade to cocktails , Worcestershire sauce is having a moment . "
