We may not know a whole lot about them or where they come from if you're wondering, we've got you covered , but we know when and how to use them. Then there are the ingredients we've all heard of but have no idea when to use, like Worcestershire sauce. Everyone probably recognizes the name, but not everyone knows what Worcestershire Sauce really is.
And many people certainly don't know when the hell to use it. We at HuffPost Taste have taken it upon ourselves to shed light on this common ingredient that is somehow mysterious, even though it's well known.
Worcestershire sauce is a fermented liquid condiment made with anchovy, vinegar, onions, molasses, high-fructose corn syrup, salt, garlic, tamarind, cloves, chili powder extract, "natural flavoring" and water. Worcestershire sauce's intense umami taste makes it great for meat marinades, and it's also commonly used in bloody Marys and Caesar salads. In fact, its intense umami flavour has also led to the invention of several dishes, like the modern-day British spaghetti bolognese , marie rose sauce used in the British version of prawn cocktail and, of course, the bloody mary cocktail.
Today, the sauce is sold in countries and the recipe slightly differs in most. For example, the sauce sold in the US uses distilled white vinegar rather than malt vinegar and has three times as much sugar and sodium.
This makes the sauce sweeter and saltier than the version available in Britain and Canada, so pay close attention to quantities if cooking a British recipe with a US-bought sauce and vice versa. At home, Worcestershire sauce is best stored in a dark place, like a pantry or cupboard, and kept away from the hob so it's not exposed to rapid temperature changes. Once opened, it can last for years, if stored correctly, but it will slowly start to lose its distinct flavour over time.
Chef Dan describes the flavour of Worcestershire sauce as a blend of sweet and tangy notes with a bit of spice. This makes it a great addition to dishes that will benefit from great depth of flavour and can even add a certain level of smokiness to tomato-based dishes. Dan suggests trying it in dishes like chilli con carne, beef bourguignon, steak and ale pie, and even some curries — especially those with a tomato base.
Dressings, marinades and sauces Most commonly used as a seasoning, Worcestershire sauce is a necessary addition to a classic Caesar salad dressing where it enhances the salty and savoury anchovy flavour. Cutting the turkey in half dramatically reduces the cook time. Brine the night before and Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing Try this drizzled over roasted potatoes or as a sub for mayo in chicken salad. Our favorite Bloody Mary is an instant classic.
Great-quality tomato juice, bright lemon This recipe works with all cuts of steak from ribeye to round, but you don't have to This recipe is super-versatile—you can use carrots and celery instead of a bell The key to success in this recipe is time.
The low oven temp and long bake time allow these nuts to take on rich flavor without Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers Omu-rice by Shuko Oda.
Beef cheek, kidney and marrow pie by Matt Tebbutt. Salt beef sandwich by Angela Hartnett. Christmas turkey crown with bacon lattice by Mary Berry. Easy cottage pie by James Martin. Braised barbecue beef short ribs by Jason Atherton. Corned beef with pickled cabbage and cheese sauce by Matt Tebbutt. Vegan fried breakfast by Matt Pritchard. Crab rarebit with pickled spring vegetables by Tom Brown. Lomo saltado with chips by Martin Morales. See all recipes using worcestershire sauce Buyer's guide.
Other sauces.
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