Worcestershire sauce cooking at home

Making old English sauce is simple and affordable. The famous Worcestershire sauce was developed in England in the second half of the XIX century. It is used for meat fried and stewed dishes, for hot snacks, sandwiches and other food. This sauce is usually produced on an industrial scale. But we offer you a culinary recipe for making this sauce at home.

Mya-cha

Recipe author

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Composition / ingredients

servings:

Onion

Garlic (fragrant)

Ginger (rhizome)

Anchovies

Peppercorns

Mustard (seeds)

Salt

Curry

0.5

Cinnamon (2 sticks)

Ground red pepper

0.5

Carnation

Cardamom

Vinegar (acetic acid)

Sugar

0.5

Soy sauce

0.5

Tamarind

0.25

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 12 % 3 g

Carbohydrates 77 % 20 g

76 kcal

GI: 90 / 0 / 10

Step-by-step cooking

Cooking time: 14 d

Step 1:
Ingredients
Step 2:
Chop the onion, garlic, ginger rhizome and anchovy.
Step 3:
Wrap onion, garlic, mustard, red and black pepper, cinnamon, cloves, ginger and cardamom in a tight gauze bag and tie.
Step 4:
Put this spice bag in a saucepan
Step 5:
Add sugar and tamarind pulp there, pour vinegar and soy sauce. Bring all this to a boil and let it simmer for 40 minutes.
Step 6:
Separately mix salt, water, curry, anchovies and pour into a saucepan with sauce.
Step 7:
Then remove the sauce from the heat and pour it together with a bag of spices into a glass jar, close the lid well and place it in the refrigerator. Stir the sauce from time to time and squeeze out the bag of spices. After two weeks, the bag should be thrown away, and the finished sauce should be bottled. The sauce is best stored in the refrigerator. and shake before use.