How to make worcestershire sauce
Recipes, Sauces & Dips

How to make worcestershire sauce

How to make worcestershire sauce

How to make worcestershire sauce – Anchovies fermented in vinegar, sugar, and spices are used to make Worcestershire sauce, which is also known as Worcestershire sauce (or Worcestershire sauce). Worcestershire sauce is said to have originated as a Malaysian condiment, comparable to Indonesian kecap manis, which is a sweet, thick soy sauce with a tangy flavor.

History of worcestershire sauce

In the eighteenth century, English colonists had their first taste of Indonesian kecap manis. Back in their homeland, the British experimented with many variations of the sauce. Instead of soybeans, they turned to mushrooms, shallots, and anchovies to create a range of thick, dark condiments, such as mushroom ketchup as well as Worcestershire sauce, that are still available today.

A chemist named John Wheeley Lea and a pharmacist named William Henry Perrins opened a business in the English city of Worcester, in the West Midlands area, and invented the sauce that we know and love today. According to folklore, a former soldier named Sir Marcus Sandys brought the recipe back from India, and Lea and Perrins forgot about it in their basement, where it fermented until they remembered. If you take into consideration the popularity of fermenting sauces at the time, this genesis myth seems to be improbable.

This has become a renowned condiment in Asia, particularly Japan and China. Many recipes for Worcestershire sauce substitute soy sauce or fermented fruits for the anchovies, which is a common practice there.

How to make worcestershire sauce

Recipe by iamadeelazhar@gmail.comCourse: Recipes, Sauces u0026amp; Dips


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  • ½ cup apple cider vinegar

  • 2 tablespoons water

  • 2 tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon mustard powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon ground cinnamon

  • ground black pepper to taste


  • A saucepan filled with the ingredients listed above should be filled halfway with the ingredients listed above. Bring the mixture to a boil and simmer until the apple cider vinegar is aromatic (approximately 45 seconds), then remove from the heat and set aside. Remove from heat and let it cool to room temperature.
  • Vinegar: The original Lea & Perrins Worcestershire sauce recipe called for barley malt vinegar, which is still available today. Today, white vinegar is used to make the majority of Worcestershire sauce.
  • It is the presence of molasses that gives the sauce its dark brown colour and deep richness.
  • High-fructose corn syrup is used to sweeten the sauce in some commercial versions, while white sugar is used in others.
  • High-fructose corn syrup is used to sweeten the sauce in some commercial versions, while white sugar is used in others.
  • Worcestershire sauce is historically produced using shallots and garlic, and many current formulations ask for onion and garlic powder in addition to the conventional ingredients.
  • Chili pepper extract is sometimes added to Worcestershire sauce to give it its typical spiciness. Cloves, celery seed, and natural flavorings give Worcestershire sauce its characteristic spiciness in some instances with the addition of chili pepper extract.
  • Tamarind: To give Worcestershire sauce a sour taste, the sauce may include tamarind extract.
  • All of the ingredients should be combined in a medium saucepan over high heat and brought to a boil. Reduce the heat to a low simmer. Sauce should be reduced as well as syrupy in consistency after around 10–25 minutes of simmering with a whisk every now and then.
  • Transfer the mixture to a clean jar and store in the refrigerator for up to 2 months.

How to make worcestershire sauce – ingredients?

Among the many “natural ingredients” that go into Worcestershire sauce are vinegar, molasses, anchovies, garlic, tamarind extract, chilli pepper extract (if used), sugar, and salt, as well as additional unidentified “natural components.”

What is the difference between Worcestershire sauce and soy sauce?

This British condiment, which is also a fermented sauce, is often made out of a mixture of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract, and molasses, among other ingredients. It has the same umami flavor as soy sauce, but it has far less salt and contains neither soy nor gluten.

What is the purpose of Worcestershire sauce?

How to make worcestershire sauce – This sauce may be used in a variety of ways in the kitchen or as a condiment in numerous dishes. Grilled, fried, or baked meats, fish, and fowl are often coated with a mixture of olive oil and seasonings before being prepared this way. It may be used for a variety of vegetable preparations such as steaming, grilling, and stir-frying.

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