WORCHESTER SAUCE

The two pharmacists John Lee and William Perins are the reason for the existence of this sauce.
It was prepared in 1835. for the first time, according to an exotic recipe brought from India.

However, the resulting mixture was so spicy that it was not edible at all and the “unsuccessful” sauce was placed in a barrel and hidden deep in the basement of the two pharmacists.

Two years later, during another cleanup, John and William came across a wooden barrel and decided to try the sauce before throwing it away. They were surprised to find that its taste softened and became unusually good.

Subsequently, in 1838, the two discoverers began selling the sauce commercially, and Worcester soon became the most famous British sauce, popular not only in his homeland but also around the world.

The original Worcestershire sauce recipe is, of course, kept secret.

It is known that its composition includes vinegar, molasses, sugar, salt, fish (anchovies), tamarind extract, garlic, onion, various spices and flavors. The mixture is allowed to mature for several years in closed vessels, where a fermentation process takes place. The end result is a rare, dark brown sauce with a very strong aroma.

Necessary products:

1 clove garlic
1/2 tablespoon apple cider vinegar
2 tablespoons fish sauce
2 tablespoons honey
1 tablespoon molasses (thick dark brown syrup with a specific aroma, a residual product of sugar production)
1 tablespoon tamarind paste (aromatic Asian spice made from tamarind fruit)
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cloves

Method of preparation:

Squeeze the garlic clove.
In a bowl, pour the apple, fish sauce and garlic.
Then add honey, molasses and tamarind paste, also pour onion, chili powder and ground cloves.

Mix all ingredients thoroughly and transfer the sauce to a jar or bottle with a tight seal.

Store the sauce in a cool place for up to 2 months, and before each use, shake the container.