The noble history of Worcester sauce
Anglo-Saxon cuisine is, in the Italian collective imagination, an excessively fat cuisine of little value. This judgment also affects the perception of English and American sauces, such as Worcester sauce. Hence, an underestimation of this interesting preparation, which is downgraded to "American" or "English". In fact, Worcester is a "noble" sauce with a long history. It is a kind of gourmet sauce, if only because the preparation consists of long phases and. Not everyone knows, for example, that Worcester sauce has almost two hundred years of history behind it. And, as often happens in these cases, it was "discovered" by chance.
The anecdote is very unique. Two citizens of the city of Worcester, way back in 1825, were making an Indian sauce. Evidently they missed a few steps, as the sauce was disgusting on the palate. They then decided to pour it into a barrel and store it there before disposing of it for good. In short, however, the two forgot about it, only to “rediscover” it after a few years. At that point, the sauce, however, had become very good, and they decided to even put it on the market. From this anecdote, in addition to the sauce, Lea & Perrins was born, a company that was very successful at the turn of the nineteenth and twentieth centuries.
Worcester sauce is currently an institution in the UK, although it is also very well known and appreciated in the US. It is a sauce that has nothing to do with ketchup, mayonnaise and barbecue sauce, also because it is considered valuable even by chefs. The production process is highly appreciated, which involves slow maceration and the particular choice of ingredients.
Worcester sauce, a charge of taste
Of this recipe, you will surely be struck by the number of ingredients, which at first glance appears superior to any American or English brand recipe. Well, the choice of ingredients, which has actually been improved with respect to that of the anecdote, is indeed very particular, but also very apt. The many ingredients, which also include "fish", marry each other, and together they enhance the main courses in particular. A leading role is played by desalted anchovies. Their presence should not come as a surprise, since this species of fish has been a sauce ingredient in the past.
Furthermore, Worcester sauce is characterized by the presence of numerous spices, which have the advantage of not covering each other. We find, for example, cloves, black pepper, soy, as well as a certain amount of bulbs such as shallots, onions and garlic. The sauce is also slightly spicy, although it would be better to call it "lively". The reference is to the present, in non-preponderant quantities, of hot pepper powder. In general, we can define Worcester as a truly balanced sauce, which plays on many hints but without exaggerating, offering a condiment capable of enhancing rather than covering.
How to use this type of sauce
The uses of Worcester sauce are innumerable. On the other hand, it is a versatile condiment, which makes balance and delicacy its strong point. The combinations leave room for the imagination, however, this sauce gives its best especially in fish dishes, both soups and main courses (after all, the sauce is made with anchovies). This does not mean, however, that the sauce can also enhance the second courses of meat. Indeed, it goes very well with dishes of this type, as long as they tend to be spicy. In recent times, the habit of dressing burgers with Worcester sauce has spread. In a way, this gives a gourmet character to what would otherwise be considered just fast food.
I have already specified that Worcester sauce has a balanced flavour. This does not mean that it is not strong, on the contrary, the very long maceration time makes the flavour even more decisive. The advice, therefore, is not to overdo it. Filling a plate with Worcester sauce, however, balanced it may be, would cover all other flavours. Obviously, adjust from time to time, since the variants made at home each have their own specificity. According to the time and the maceration conditions, the scents can be more or less heavy.
Here is the Worcester sauce recipe
Ingredients:
6 cloves of garlic;
1 onion;
1 shallot;
3 boned and desalted anchovies;
1 teaspoon of hot pepper powder;
1 teaspoon of black pepper;
350 ml. of red wine vinegar;
1 teaspoon of tamarind;
5 tablespoons of soy sauce;
2 cloves;
100 gr. of brown sugar.
Preparation:
Peel the garlic, onion, and shallot. Pour all the ingredients into the mixer and blend until you have obtained a mixture with a homogeneous but not excessively dense texture. Filter the mixture and pour it into a sterilized airtight bottle. Et voila, the Worcester sauce is ready! It should be kept in the refrigerator and consumed within a week as there are no preservatives that guarantee long shelf life. We recommend shaking the sauce well before serving it with your dishes. Enjoy your meal!
More info: boileddinner.com
