Worcestershire sauce

From WikiMD.org
Jump to navigation Jump to search

Worcestershire Sauce

Worcestershire sauce (pronunciation: /ˈwʊstərʃɪr/), also known as Worcester sauce, is a fermented liquid condiment of complex mixture, with a strong, distinctive flavor.

Etymology

The term "Worcestershire sauce" is derived from the county of Worcestershire in England, where it was first commercially bottled in the first half of the 19th century by two chemists, John Wheeley Lea and William Henry Perrins. The sauce is frequently referred to simply as "Worcester sauce".

Ingredients

The original recipe for Worcestershire sauce is a closely guarded secret, but it is generally accepted to include vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, and other seasonings and flavorings. The ingredients are left to mature for a period of time before being processed.

Uses

Worcestershire sauce is commonly used in a variety of dishes, either as a cooking ingredient or as a condiment. It is often used in marinades, stews, and sauces, and is a key ingredient in traditional dishes such as Welsh rarebit, Caesar salad, and Bloody Mary.

Related Terms

  • Lea & Perrins: The original brand of Worcestershire sauce, which continues to be produced in the same way as when it was first created.
  • Soy sauce: A condiment made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
  • Fish sauce: A condiment made from fish that have been coated in salt and fermented for up to two years.
  • Vinegar: A liquid consisting mainly of acetic acid and water, used in cooking for its sour taste.

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski