Sauce wrestler or sauce narsharab - the choice is yours

Without sauces, most people today do not get bydishes. Sour, sweet, salty, peppery, spicy and many others, they decorate the table and make variety in the usual food. Among a huge number of varieties we note the Worcester sauce (it is also Worcester, Worcestershire, Worcester). This liquid mixture of an incredible amount of spices and seasonings is very popular in many restaurants. Really, why not? To create a spicy note it is enough to add only 2-3 drops of Worcester sauce to the dish.

Today there are two theories about howsauce. According to the first story, once the former governor of Bengal, Lord Marquez Sandis, brought in 1837 to Worcester from India the sauce he liked. When the seasoning was over, he ordered a sauce for a similar recipe at a local pharmacy. But the received order little resembled the original. In frustrated feelings the lord refused the order, and the sauce was sent to the basement. Time passed, and a container of liquid fell into someone's hands. Having appeared for a long time, the sauce acquired a very specific taste, which gave him a second life.

The second story says that Marquez does notI ordered a vorchester sauce in the pharmacy. Recipe, he trusted to learn, or rather, to recreate the genius of chemistry, William Perrins and John Lee. Thanks to them, the taste of this seasoning has become famous in many parts of the world, and allows many chefs to create real culinary masterpieces.

Today, the "real" Worcesters sauceOnly the Lea & Perrins product is considered, the rest merely imitate it. Understand how many ingredients actually contain the vorchester sauce, created according to the original recipe, is not easy. According to some data, there are 20 of them, others - as many as 40. Thus, it is known that the Worchester sauce contains anchovies, aspiku (meat broth concentrate, skim and clarified), melissa, tamarind. The main "highlight" of the manufacture is that the mixture of spices is aged in oak barrels.

The Worcester sauce has a rather specificsweet and sour taste with a pronounced piquant note, which you can not confuse with anything. This liquid seasoning is used for dressing salads (up to 2 drops, for example, in Caesar salad), stews (ragout, roast beef), meat (marinating, frying, stewing), fish and even fried eggs.

Summarizing the above, it is worth noting,that the vorchester sauce is not meant to change the taste of dishes, it decorates them. Do not forget about the dosages of its use - do not regret, but treat respectfully the taste of other products.

Digging further in culinary delights and exploringthe sauce theme, it is possible to allocate also the sauce created in territory of near foreign countries. It has also become an integral part of many restaurant dishes. Meet the sauce Narsharab! The recipe for this liquid seasoning is known to the peoples of the Caucasus for many centuries, and the taste that it gives to dishes is known from small to large in the Middle East.

Unlike the incredibly complex processcreating a Worcester sauce, this Azeri seasoning is not difficult to prepare at home. The sauce is characterized by a burning sweet and sour taste, which perfectly combines with meat (especially with game) and fish. For its preparation, we need pomegranate juice - 0.5 liters, salt, sugar and pepper - a pinch of red and black.

Preparation begins with what is evaporatedpomegranate juice. Do it better on a slow fire. The liquid should be stirred constantly so that it does not burn out. Evaporate at least a fifth. When there is no more than 5 minutes, add pepper is, of course, to taste, as well as salt and sugar until the desired viscosity. The liquid must acquire the consistency of sour cream. Now you have your own cooking sauce.

Enjoy your meal!