Worcestershire Sauce

Makes a lot Prep Time 5 minutes   Cook Time 10 minutes   Rated: Print
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Worcestershire sauce has a fascinating story. I am not sure it is true, but what is true, is that this is pretty fantastic for all things savoury.

The story goes that the recipe for Worcestershire sauce, pronounced "woos-ter-sheer" (or "sher"), dates back to the early nineteenth century when a 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 couple of 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.

Whether that is true or not, I can't tell you, but I can tell you that homemade Worcestershire sauce is WAY better than the bought version. And if you have the time to ferment it a little with some whey, all the better. (Complete the recipe, cool it in a bottle and then add 2 tbsp whey to the bottle, give it a shake daily and leave it at room temperature for up to week.)

If you are not that familiar with Worcestershire Sauce (you mustn't be English) then think of it as another version of Umami. Not that great on its own, but really fantastic to add depth of flavour to a host of other dishes or recipes, (see below).

Worcestershire sauce can be used in many ways during cooking or as a condiment. Use in marinades or brush onto meat, fish, or poultry as it is grilled, fried, or baked. It can be used when steaming, grilling, or stir-frying vegetables. Worcestershire sauce can be used as a condiment on sandwiches and shellfish, or seasoning for salads. It is used in soups and stews for seasoning and adding savoriness. WOW...homemade and fermented. Look at you go!

(This improves over time...it is spoonable out of the jar, though I would NEVER do that with the purchased version!)

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Need

Do

1  

Place shallots and EVOO in to the Thermomix bowl. Chop 3 sec/speed 6. Sauté 5 min/Varoma/speed 1

2  

Add tomatoes. Cook 5 min/Varoma/speed 1.

3  

Add remaining ingredients and combine 30 sec/speed 8. Scrape bowl and repeat.

4  

This will separate as it cools, but just keep it in a sterilised jar in the fridge and give it a good shake before use. It improves with age...like a lot of things around here!

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

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