What is Worshire sauce made of?

Worcestershire gets its unique flavor from a combination of vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, sugar, and salt, along with other undisclosed “natural ingredients” (which purportedly include cloves, soy, essence of lemons, and pickles).

What does Worcestershire sauce go well with?

It can be used to give a little boost to meat stews and casseroles, pies, soups, sauces and marinades. Sprinkle it over sausages, steaks, chops and toasted cheese or use it in drinks such as a classic Bloody Mary.

What can you substitute Worshire sauce for?

Substitute for Worcestershire sauce 1 tsp tamarind paste + 1 tsp soy sauce +1 tsp apple cider vinegar + a dash of hot pepper sauce + a small pinch cloves. OR – 1 tbsp HP sauce (thicker) OR – 2 tsp soy sauce + 4 drops hot pepper sauce + 1/4 tsp lemon juice + 1/4 tsp granulated sugar.

What is the best Worcestershire sauce?

The Best Brands of Worcestershire Sauce

• Lea & Perrins Worcestershire Sauce. Lea & Perrins is considered by many to be the best Worcestershire sauce brand.
• French’s Worcestershire Sauce.
• The Wizard’s Worcestershire Sauce.
• Wan Jan Shan Gluten-Free Worcestershire Sauce.

Where did the Worcestershire sauce come from and when?

Worcestershire sauce (/ˈwʊstərʃər, -ʃɪər/ (listen)) is a fermented liquid condiment created in the city of Worcester in Worcestershire, England, in the first half of the 19th century.

Can you substitute Worcestershire sauce for Worcestershire sauce?

You don’t have to do any long ferments or cooking. You don’t need any wild or unusual ingredients. It’s not “authentic,” but it’s a fantastic substitute for Worcestershire Sauce when you don’t want the HFCS.

What kind of vinegar is in Worcestershire sauce?

The full recipe for Worcestershire sauce has yet to be revealed by the original purveyors of this upscale condiment, Lea & Perrins. The original bottle shows the ingredients to be barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and unspecified spices and flavorings.

Where did John Lea and William Perrins make Worcestershire sauce?

Chemists John Lea and William Perrins developed this sauce in Worcester, England. They were experimenting with vinegar-based seasoning sauces and had abandoned a batch that didn’t taste right. Sitting in the basement, the sauce fermented and developed complex flavors.