Worchestershire Sauce.......

Worchestershire Sauce.......

Postby SausageBoy » Fri Dec 30, 2011 1:52 am

This is my stab at homemade Worchestershire sauce.
My Dad calls it "What's this here sauce?" LOL

Anyway....
It was very good (IMHO) after aging in the fridge for at least 6 months.....somewhat bitter beforehand.

2 cups apple cider vinegar
1 cup water
1 cup molasses
1/2 cup soy sauce
1 Tbsp. mashed anchovy
1 Tbsp. fish sauce
1/4 tsp. cinnamon
2 tsp. ground cloves
1/4 cup tamarind paste
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ground cayenne
1/2 cup chopped raisins (packed)
Zest & Juice of 2 large lemons


Heat to boiling, reduce heat and simmer 10 minutes.
Age in the fridge at least 6 months, strain out any solids after aging.

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Postby grisell » Fri Dec 30, 2011 7:46 am

Great! :D

Somewhat similar to my recipe, but I use sherry too: http://forum.sausagemaking.org/viewtopic.php?t=7982

I have about two litres left of my last batch. It's now 3½ years old and delicious.
André

I have a simple taste - I'm always satisfied with the best.
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Postby Snags » Sun Jan 01, 2012 11:18 pm

Your one Grissel also seems to have chilli in it
Which you do get a hint of heat in the original maybe chilli or white pepper

I think it was supposed to be made by someone trying to replicate flavours they liked in India.????

Both great recipes
I dont use a lot of Wooster but you definitely need it for Oysters Kilpatrick
yet to take the plunge still researching
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Postby wheels » Mon Jan 02, 2012 12:21 am

FWIW, the ingredients are listed as:

Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchivies, Tamaring Extract, Onions, Garlic, Spice, Flavouring

For Lea & Perrins Worcestershire Sauce Special Edition they are listed as:

Malt Vinegar (from Barley), Molasses (contains Sulpher Dioxide), Spirit Vinegar, Sugar, Salt, Onions, Tamarind Extract, Anchovies (Fish), Garlic, Spice, Flavourings

HTH

Phil
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Postby SausageBoy » Mon Jan 02, 2012 1:22 am

I started with what is allegedly the original recipe.....

http://www.dailymail.co.uk/femail/food/ ... -skip.html

The molasses, spices and especially the raisins were a nice addition.

I'll try grisell's recipe next time.
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Postby wheels » Mon Jan 02, 2012 8:25 pm

It's a great project, keep up the good work.

Phil :D
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Postby grisell » Tue Jan 03, 2012 8:38 am

Snags wrote:Your one Grissel also seems to have chilli in it
Which you do get a hint of heat in the original maybe chilli or white pepper

I think it was supposed to be made by someone trying to replicate flavours they liked in India.????
[---]


Curry was very popular in GB in the 19th century. Interestingly, I read on Wikipedia http://en.wikipedia.org/wiki/Curry :

"According to legend, one 19th century attempt at curry resulted in the invention of Worcestershire sauce."
André

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Postby wheels » Tue Jan 03, 2012 8:02 pm

Mmm... I don't know where that's come from. It may be true but the documented story is:

Lea and Perrins website wrote:Lea & Perrins Worcestershire Sauce was first created by the Worcester chemists John Wheeley Lea and William Henry Perrins. They devised the recipe in the 1830's when Lord Sandys - a nobleman of the area - was eager to recreate an exciting taste he had acquired on his travels to Bengal.
When Lea & Perrins was first created, it wasn't to their liking and was set aside and forgotten about. It wasn't until the barrels were rediscovered many months later that the taste had mellowed into what we know and love as Worcestershire Sauces. To this day, the ingredients are allowed to 'mature' for 18 months before being blended and bottled in Worcester. Only a lucky few know the exact recipe.


The say that the recipe's not changed, but to me it seems 'thinner' since Heinz bought them out.

If you like L and P, you may also be interested in:

http://www.hendersonsrelish.com/

Unfortunately, it's not widely available and is little known, even in the UK.

Phil
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