|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||2%|
|Total Sugars 5g|
|Vitamin C 6mg||31%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The recipe for Worcestershire sauce, pronounced "wu-stuh-sheer," dates back to the early nineteenth century, when the British Lord Sandys acquired it during travels in Bengal. In 1835, he commissioned a pair of chemists back in his English hometown of Worcester to try and replicate the flavor. John Lea and William Perrins gave it a go but were disappointed by the results. They stuck the jars in the cellar and forgot about them.
After a few years, Lea and Perrins found the bottles under a thick layer of dust and decided to give the sauce another chance. During the unintentional aging process, it had developed a rich and savory flavor identified by modern foodies as umami. The partners bottled more, and a taste for Lea & Perrins Worcestershire Sauce spread throughout Europe, to America, and across the world.
Now a generic term, Worcestershire sauce is marketed by many other brands, with some proprietary variations in ingredients. Lea & Perrins closely guards its original recipe for the still-thriving company's Worcestershire Sauce, but the main ingredients include vinegar, anchovies, tamarind, molasses, garlic, and onions; along with sugar and undisclosed spices and seasonings.
Consider making your own Worcestershire sauce at home and using it in your recipes, such as homemade meatloaf. It does contain a lot of ingredients, but the method is simple.
2 tablespoons olive oil
2 large sweet onions, roughly chopped
1/2 cup tamarind paste
2 tablespoons minced garlic
2 tablespoons minced ginger
2 jalapeños, seeds removed, minced
1/4 cup anchovies, chopped
1/4 cup tomato paste
2 whole cloves
2 tablespoons freshly cracked black pepper
1/2 cup dark corn syrup
1 cup molasses
3 cups white vinegar
1 cup dark beer
1/2 cup orange juice
2 cups water
1 lemon, thinly sliced
1 lime, thinly sliced
Gather the ingredients.
Heat the olive oil in a large saucepan and sauté the onions until soft, about 7 minutes.
Add the tamarind paste, garlic, ginger, and jalapeños. Cook over medium-low heat for another 5 minutes.
Add the remaining ingredients, anchovies through lime, and stir to combine. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 5 hours.
Test doneness of sauce by seeing that it is thick enough to coat the back of a spoon.
Strain the Worcestershire sauce into glass bottles or jars, and refrigerate.
- Fresh Worcestershire sauce lasts in an airtight container in the refrigerator for several weeks. For longer storage, can it in a boiling-water canner according to the manufacturer's instructions.
- Use Worcestershire sauce to add background flavor to meats, gravies, soups, and vegetable juices. It is also a versatile table condiment and an essential ingredient in the bloody mary cocktail.