Worcester sauce

Many sauces, such as ketchup, tartar and mayonnaise, can be prepared independently. Worcester sauce is produced only in industrial conditions
due to the large number of components and the complexity of the technology. In the classic
the composition of the sauce includes tamarind pulp, aspik, spicy fish of sardella, real
tokai or port wine, maltose vinegar, extractwalnuts and champignons. Aspik is a concentrated jelly-like meat broth, boiled for a long time, defatted and clarified. The exact composition and technology was not disclosed. Worcester sauce is not used in the usual sense for us, but as a liquid seasoning, which has a delicate and refined taste.

Add this seasoning to meat dishes and inAs a component for other sauces and dressings for salads. For example, onion sauce with the addition of a wooster gets a completely unusual taste. Worcester sauce is included in the recipe of many classic dishes, such as Caesar salad and Bloody Mary cocktail, it is added to the traditional English roast beef. A few drops of this seasoning is enough to strengthen the taste of the dish and give it a special flavor.

This Worcester sauce is made onlycompany "Lea and Perrins", other manufacturers offer only a pale copy of this product. Only "Lee and Perrins" complies with the two-year-old aging of the sauce with intermittent mixing. Classic Worcestershire sauce (one of the variations of the name) is great for marinating fish fillets, as well as dishes from boiled and fried fish.

History of the Worcestershire saucequite entertaining. According to one version, the English lord Marquez Sendis, who served in India for a long time, brought a recipe of his beloved Bengali sauce to England. The local pharmacist tried to cook the sauce according to the Indian recipe, but the attempt was unsuccessful - the product did not even remotely resemble the original. The defective sauce migrated to the basement, where he was safely forgotten. Two years later the barrel with seasoning was accidentally found during harvesting. Surprise of the pharmacist was no limit - the aged sauce acquired an exceptional taste, after which it gained wide popularity. According to another version, Lord Sendis ordered the development of the recipe to William Perrins and John Lee, who on the first attempt received an amazing sauce. For the same recipe, seasoning is being prepared to this day.

Despite the many components and complextechnology, in which some ingredients are soaked in vinegar, the main secret is the aging of the sauce in oak barrels. Especially advanced cooks can try to cook
Worcester at home. The recipe for seasoning can be found in the encyclopedia,
which is called Larousse Gastronomique.

Worcester has a very piquant, sweet and sour taste. Add 2-3 drops of sauce in the classic Caesar salad, you can get a restaurant version of this popular dish. To prepare a salad, you need 400 g of salad "Romano", 100 g of white bread, a large clove of garlic, 50 g of olive
oil of the first pressing, egg, lemon juice, 2 tbsp. spoons of grated Parmesan cheese, black
freshly ground pepper, a few drops of Worcester sauce. Lettuce leaves
should be thoroughly rinsed and dried. White bread should be cut into crusts, cut into small cubes and dried in a dry frying pan or in an oven. Garlic cloves crush and rub with salt, add olive oil and a little
to warm up. Add bread cubes and mix well. At the blunt end of the egg
make a puncture and lower it for a minute in boiling water. Grate the salad bowl with garlic,
lay out lettuce leaves, season with lemon juice and wooster sauce. Pour out
on top of the egg, mix, sprinkle with Parmesan, add croutons.

No one will remain indifferent!