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Worcestershire sauce is one of those condiments that can be used for everything. It can accompany steak tartar, meat stews, salads and even desserts or cocktails. Also known as Worcester or Perrins sauce, it is said to have been invented by pharmacists John Wheeley Lea and William Henry Perrins in Worcester, a British city. It is a basic fermented sauce that helps to enhance the flavor of many dishes. To encourage you to prepare it at home, we leave you the step by step of this homemade Worcestershire sauce recipe. Of course, as it has to ferment, you will need at least two weeks to be able to taste it, so get to work!
Homemade Worcestershire sauce recipe
Ingredients:
- 500 ml white vinegar
- 2 anchovies
- 1 onion
- 125 ml soy sauce
- 2 garlic cloves
- 125 ml molasses
- 250 ml water
- 3 teaspoons mustard seeds
- 1/2 tbsp cinnamon powder, pink pepper, black pepper, cardamom, cloves, curry powder
- A little ginger
- Salt
Preparation:
- First crush the garlic and grind the onion.
- Then sauté them with a little oil and add the mustard, peppers, cinnamon, cardamom, cloves, soy sauce, vinegar and molasses. Finally, grate the ginger and add it to the pan.
- Next, pound the anchovies in a mortar with the curry and a pinch of salt. Pour this into the water and then into the pan.
- Allow to reduce for about 20 minutes. Then blend the sauce and strain it.
- Store in a container and let it stand for at least two weeks, stirring from time to time.