Worcestershire sauce was first created in the 1830s by a British sauce maker named John Lea and a chemist named Joseph Perrins. The sauce was originally made in Worcester, England, and it was named after the city. Worcestershire sauce quickly became popular and is now enjoyed all over the world.
Everything you need to know about Worcestershire Sauce
Welcome to the world of Worcestershire Sauce, a global kitchen staple that adds a rich, savory punch to a variety of dishes. Born in the county of Worcester, England, this condiment’s history traces back to the early 19th century when two local chemists, John Wheeley Lea and William Henry Perrins, concocted it.
Homemade Worcestershire sauceCourse: SauceDifficulty: Easy
Worcestershire sauce is a fermented condiment made from a base of vinegar and flavored with anchovies, molasses, tamarind, onion, garlic, and other seasonings. The flavor is savory and sweet with a distinct tang provided by the vinegar.
1/2 cup apple cider vinegar
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon brown sugar
1 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
- Combine all ingredients in a small saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 1 minute.
- Remove from heat and let cool completely.
- Store in a glass jar in the refrigerator for up to 1 month.
- You can use any type of vinegar for Worcestershire sauce, but apple cider vinegar is a good choice because it has a slightly sweet flavor that complements the other ingredients.
- To make a larger batch of Worcestershire sauce, simply double or triple the recipe.
- Worcestershire sauce can be used in a variety of dishes, including Bloody Marys, marinades, and sauces.